Taiwanese pork meatballs, or Gon Wan, are a beloved staple in Taiwanese cuisine, especially during the colder months. These tender, flavorful meatballs are incredibly versatile and can be enjoyed in soups, noodle dishes, or even as a snack. Making a big batch and freezing them ensures you have a delicious and comforting meal ready in minutes whenever you crave it.

Pork Meatball Ingredients:

• 1 pound (454g) ground pork (preferably with a higher fat content for juiciness)
• 1/4 cup finely chopped water chestnuts (for crunch)
• 1/4 cup finely chopped bamboo shoots (for added texture)
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 green onion, finely chopped
• 1 egg white
• 1 tablespoon soy sauce
• 1 tablespoon rice wine or Shaoxing wine
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 1 tablespoon cornstarch

Soup Ingredients:

• 4 cups chicken or vegetable broth
• 1 sheet dried wakame seaweed
• 2 eggs, beaten
• Salt and white pepper to taste
• Sesame oil for drizzling

Instructions for Meatballs:

1. Chill: Place the ground pork in the freezer for 30 minutes to firm up slightly, making it easier to mix.
2. Combine: In a large bowl, combine the ground pork, water chestnuts, bamboo shoots, ginger, garlic, green onion, egg white, soy sauce, rice wine, sesame oil, white pepper, salt, and cornstarch.
3. Mix Thoroughly: Use your hands or a spatula to mix all the ingredients until well combined and slightly sticky.
4. Form Meatballs: Wet your hands slightly and form the mixture into small, golf ball-sized meatballs.

Instructions for Soup:

1. Prepare Wakame: Soak the dried wakame in cold water for about 5 minutes, then drain and cut into bite-sized pieces.
2. Simmer Broth: Bring the chicken or vegetable broth to a simmer in a pot.
3. Cook Meatballs: Gently drop the meatballs into the simmering broth. Cook for 8-10 minutes or until they float to the surface and are cooked through.
4. Add Wakame and Eggs: Add the wakame pieces to the soup and simmer for another minute. Then, slowly pour the beaten eggs into the soup in a thin stream, stirring gently to create ribbons of egg.
5. Season and Serve: Season the soup with salt and white pepper to taste. Ladle into bowls and drizzle with sesame oil.

Tips and Tricks:

• Don’t Overmix: Overmixing the meatball mixture can make them tough. Mix just until combined.
• Gently Drop: Add the meatballs to the simmering broth gently to avoid breaking them apart.
• Don’t Overcook: Overcooked meatballs will become dry and rubbery. Cook just until they are cooked through.
• Freeze for Later: You can freeze the uncooked meatballs on a baking sheet, then transfer them to a freezer bag for later use.

Variations:

• Spicy: Add a pinch of chili flakes or a dash of hot sauce to the soup for a spicy kick.
• Noodles: Add cooked noodles to the soup for a heartier meal.
• Vegetables: Incorporate other vegetables like bok choy, carrots, or mushrooms for added nutrition and flavor.
• Herbs: Garnish with fresh cilantro or chopped green onions for a fresh and aromatic touch.

Enjoy this delicious and easy-to-make Taiwanese pork meatball soup as a comforting meal on a cold day!