Wednesday, March 26, 2014

Asian Pork Meatballs

I have been on a meatball and asian flavor kick so what would be the next step?  You got it, combining the two together.  This recipe is so versatile you can also use the pork mixture in dumplings and use the sauce for dipping.

You can make these meatballs as an appetizer or serve them in your favorite noodle dish.  I love that this is a quick fix and you can make 2 or 3 batches and freeze them for when you need them.

Asian Pork Meatballs


1 lb ground pork
1 egg
1/3 cup panko crumbs
3 tablespoons shallots, minced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1/4 teaspoon red pepper flakes, optional
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup cilantro, minced


2 tablespoons shallots, minced
1 tablespoon garlic, minced
1 tablespoon ginger minced
1 teaspoon olive oil
1/2 cup low sodium soy sauce
1/2 tablespoon dijon mustard
1 1/2 teaspoons chili paste or to taste
1 tablespoon rice vinegar
4 tablespoons dark brown sugar
salt to taste

Pre-heat oven to 350 degrees.  For meatballs mix all ingredients together and form into golf ball size meatballs.  Bake in oven for 25 to 30 minutes, until cooked through.  While the meatballs are baking in a small sauce pan heat olive oil on a medium low heat, add shallots, garlic and ginger, sauté for 5 minutes.  In a bowl whisk together soy sauce, dijon mustard, chili paste, rice vinegar and brown sugar.  Add to the saucepan and stir; cover and let reduce by half on a low heat.  Drizzle sauce over meatballs and sprinkle with some sliced green onions.  Makes approx 12 meatballs.

Sharing the Love with: The Wednesday Roundup Week 18 :: A Link Party and Weekend-Potluck #111 and Jam Hands - Recipe Sharing Monday #88


Blogging tips