These meatballs are tasty on their own but as it is Chinese New Year - I had decided to use meatballs to make Lion's Head Stew.
Recipe
Ingredients for meatballs part 1
Minced pork about 450gm
Sesame oil 1/2 tsp
Some white pepper
Salt about 3/4 tsp
Fine sugar 1 tsp
Hua Tiao wine 1.5 tsp
Kikkoman Soy Sauce 1 tbsp
Chopped spring onion 2 pcs
Grated ginger 1/2 tsp
Corn flour 2 tbsp n 1 tsp
3-4 Water chestnuts skin removed n chopped not too fine
Use the above by mixing n form about 20 pcs of meat balls.
Slightly coat them with a light coat of extra corn flour before frying.
Fry with oil at low- medium heat.
Brown one side before flipping to brown other side.
Change the oil after frying 2 batches.
Part 2
Wong bok 400 gm cut to smaller pcs.
Vermicelli 2 pcs from a packet n soaked in water till soften. Hot water can hasten the process
Chicken stock 1.5 cups or more if preferred
1 tsp Kikkoman soy sauce
A few slices of ginger
Some corn starch to thicken gravy
Cooking oil
Use a claypot n warm up some oil inside - about 2 tablespoons
Add ginger n fry short while
Add Wong bok n fry
Add softened vermicelli n fry till Wong bok softens
Add the chicken stock , soy sauce n meatballs.
Mix evenly
Add the cornstarch in n stir.
Cover n cook about 10 mins.
Serve warm.
I am mixing the ingredients
Mix the ingredients in one direction as advised in cookbooks
Fry both sides till brown
The inside of meatballs 
Then add the vermicelli n chicken stock
1.5 cups.
After frying a while add in the meat balls
Best served warm and the vermicelli will absorb the gravy inside if served late.
You can add extra chicken stock if preferred if it becomes too dry.
