Asian Pork Meatballs

  • These Asian pork meatballs have a lot of flavor and are perfect topped on rice noodles or a bowl of rice! They are great for party appetizers too!

    Asian pork meatballs are on the menu this week!

    When I was making these, I was thinking of a dish I had at a Vietnamese restaurant.

    These asian pork meatballs remind me of a dry rice noodle dish with a spicy sweet and tangy fish sauce drizzled throughout.

    Kind of like a banh mi or similar.

    They’re also really versatile in how they can be eaten or they can be made in bulk and you can save them in the freezer for a busy night!

    Or quick and easy meatball appetizers for a party!

    Can I use another ground meat?

    I highly recommend ground pork. It’s just more flavorful.

    It’s slightly fattier than ground chicken and less fattier than ground beef (depending on the type you get).

    It’s just a good in-between and the flavors go better with ground pork.

    What if I can’t find mijiu or shaoxing?

    The best substitutes are dry sherry, mirin, or cooking sake. 

    I can’t have alcohol

    I understand and you can definitely omit it, but since this is a key ingredient in this dish, I can’t guarantee results without it.

    These Asian pork meatballs have a lot of flavor and are perfect topped on rice noodles or a bowl of rice! They are great for party appetizers too!

    Can I bake the Asian pork meatballs on a baking sheet instead of a cast iron skillet?

    Yes, definitely!

    Can I make this ahead time?

    You can. I like putting them on a large baking sheet and wax paper then cover the baking sheet and putting it in the fridge.

    I would really only do this overnight; nothing more.

    These Asian pork meatballs have a lot of flavor and are perfect topped on rice noodles or a bowl of rice! They are great for party appetizers too!

    How do these reheat?

    Not that great. They can get tough.

    Can you freeze these?

    Yes! I’ve made extra before.

    Rolled them into ball shapes and put them into freezer bags (raw, not cooked).

    These Asian pork meatballs have a lot of flavor and are perfect topped on rice noodles or a bowl of rice! They are great for party appetizers too!

    Can you use Asian pork meatballs for filling inside potstickers?

    I suppose you could, just don’t make them into meatballs.

    My meatballs are really tough

    You overworked the meat.

    These Asian pork meatballs have a lot of flavor and are perfect topped on rice noodles or a bowl of rice! They are great for party appetizers too!

    How do I make my meatballs into even sizes?

    Use a cookie scoop that you designate as your “meat” scoop.

    Or just use the same measuring spoon size, i.e. two tablespoons.

    What can you eat with these?

    You could make a noodle bowl with the Asian pork meatballs, like how I envisioned them initially!

    I imagine them on a bed of rice noodles and some cabbage or bok choy or mushrooms or all of the above!

    White rice would be good too.

    Could you make these for lettuce wraps?

    Yes! I would maybe smash them up a bit since meatballs are kind of big for bib lettuce.

    These Asian pork meatballs have a lot of flavor and are perfect topped on rice noodles or a bowl of rice! They are great for party appetizers too!

    These Asian pork meatballs have a lot of flavor and are perfect topped on rice noodles or a bowl of rice! They are great for party appetizers too! #porkmeatballs #asianmeatballs #meatballrecipe

    5 from 2 votes
    These Asian pork meatballs have a lot of flavor and are perfect topped on rice noodles or a bowl of rice! They are great for party appetizers too! #porkmeatballs #asianmeatballs #meatballrecipe
    Asian Pork Meatballs
    Prep Time
    20 mins
    Cook Time
    15 mins
    Total Time
    35 mins
     

    Flavorful little meatball bites that are great alone, as party appetizers, or on top of rice noodles or a bowl of rice!

    Course: Appetizer
    Cuisine: Chinese
    Servings: 4
    Ingredients
    • 1 pound ground pork
    • 1 1/2 tablespoons mijiu or shaoxing wine
    • 1 teaspoon ginger paste
    • 3 cloves garlic, finely minced
    • 1 tablespoon fish sauce
    • 1 1/2 teaspoon chili sauce
    • 1 tablespoon soy sauce
    • 1 tablespoon cornstarch
    • 1 teaspoon Chinese five spice powder
    • 1 stalk of scallion, diced
    For the dipping sauce:
    • 2 tablespoons soy sauce
    • 1 teaspoon chili sauce
    • Splash fish sauce
    Instructions
    1. Preheat oven to 375 degrees Fahrenheit and line a large baking sheet with wax paper.

    2. In a large bowl, add all the ingredients of the meatballs then using your hands, gently combine everything together, being careful to not overmix.

    3. Using a medium cookie scoop (or two tablespoons), form into balls and place onto wax paper.

    4. In a large cast iron skillet, heat up 1 tablespoon of avocado oil over medium-high heat. Add the meatballs to the skillet and brown two sides, making sure you don't cook the meatball entirely.

    5. Once browned, place in oven to finish cooking through, about 10-13 minutes.

    6. Once done, remove from oven and let cool for 10-15 minutes before serving.

  • 15 Comments
    Julie Wampler of Table for Two
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    Comments

  • Jan says:

    So would you recommend mixing them up as a batch then freezing them uncooked?

    • Julie Wampler says:

      Yes, mix everything together and create the meatballs then freeze them uncooked.

  • Ashley C. says:

    I just wanted to quickly say that I LOVE your style of adding an FAQ-type section to your recipes. They are very helpful!

    • Julie Wampler says:

      Thank you! I try to anticipate what readers will ask but sometimes they don’t even read the whole post so my FAQ-type style doesn’t even help, haha…I appreciate you writing and letting me know they are helpful though! I’ll keep doing it!

  • linda says:

    These look AMAZING!! What did you use as your dipping sauce? How did you present them?

    • Julie Wampler says:

      Thanks! I just threw together a quick dipping sauce of soy sauce, chili sauce, and a splash of fish sauce.

  • Cyndi says:

    These look delicious! I’m picturing them on the table at my next cocktail party, with a colorful, pretty party pick standing in the middle of each one. Hey, just wondering Julie, how’s Winston doing? We’re due for a Winston post :).

  • Laura says:

    Asian Pork Meatballs. That’s my jazz!
    I often make some sweet soy sauce pork meatballs, recipe which I found in a Japanese recipes book, and it’s been a huge success for years. Everybody loves them!
    So this one seems like the sort of thing we would love as well, worth trying for sure.
    Thanks for sharing!

  • LEWIS J R JANOS says:

    I see in your recipe you have a dipping sauce. Can you email me the ingredients?

    • Julie Wampler says:

      Just answered this in the comments section! :) I’ll add it to the recipe.

  • Liz says:

    I 100% agree, the FAQs are a big reason this has become my go-to food blog. Taking the guess work out is much appreciated!

    • Julie Wampler says:

      Thanks for the feedback!! I’m so glad this helps!

  • Jasmine says:

    Okay so I didn’t quite follow the recipe, but I followed the FLAVOR, and I liked it! What I did was took all the meatball ingredients (except corn starch), threw it in a pan, and sautéed it. I doubled everything except the pork. Then I added broccoli slaw, as well as some scraps of shredded Brussels sprouts and cabbage from my fridge. I made up some quinoa to throw in there, too. So it kinda came out more like an egg roll bowl, but it was delish!

    • Julie Wampler says:

      Haha, so glad you loved the flavor and worked the recipe to fit your needs!

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