Asian Pork Meatballs
Flavorful little meatball bites that are great alone, as party appetizers, or on top of rice noodles or a bowl of rice!
Servings: 4
Ingredients
- 1 pound (454 g) ground pork
- 1 ½ tablespoons mijiu or shaoxing wine
- 1 teaspoon ginger paste
- 3 cloves garlic finely minced
- 1 tablespoon fish sauce
- 1 ½ 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
- Preheat oven to 375 °F (191 °C) and line a large baking sheet with wax paper.
- In a large bowl, add all the ingredients of the meatballs then using your hands, gently combine everything together, being careful to not overmix.1 pound ground pork, 1 1/2 tablespoons mijiu or shaoxing wine, 1 teaspoon ginger paste, 3 cloves garlic, 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
- Using a medium cookie scoop (or two tablespoons), form into balls and place onto wax paper.
- 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.
- Once browned, place in oven to finish cooking through, about 10-13 minutes.
- Once done, remove from oven and let cool for 10-15 minutes before serving.
- Whisk together the ingredients for the dipping sauce in a small bowl and use for meatballs.2 tablespoons soy sauce, 1 teaspoon chili sauce, Splash fish sauce
Nutrition
Serving: 5 meatballs | Calories: 648 kcal | Carbohydrates: 78 g | Protein: 35 g | Fat: 23 g | Fiber: 5 g | Sugar: 3 g
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