Meatballs with Sticky Rice

Here is a recipe for a simple Chinese dish that we enjoyed. It's steamed and on the lighter side, for those of you who care about that kind of stuff. We don't know how authentic it is, but it seems pretty "Chinese". Julia found this recipe somewhere, she can't remember where, but it was done with beef, which tasted a little funny to us. This time she made it with pork, which we all agreed tastes much better. We hope you enjoy it. (Recipe under the photo)

Meatballs with Sticky Rice

-1 cup glutinous rice

-1 lb. lean ground pork

-2 tsp. minced ginger

-1 small onion, chopped finely

-1 egg

-1 tbsp. soy sauce

-1/2 tsp. cornstarch

-1/2 tsp. sugar

-1/2 tsp. salt

-1 tsp. rice wine

1. Place the rice in a bowl and cover with water. Let it soak while you prepare the rest of the ingredients.

2. Mix all the other ingredients thoroughly, making sure the onions are chopped finely, or the meatballs will fall apart.

3. Roll meatballs into walnut sized portions and set aside.

4. Drain the rice. Roll the meatballs in the rice, gently pushing down so the rice will stick.

5. Steam the meatballs for 20 to 30 minutes.