So tasty and satisfying, Asian Pork Meatballs!Print
Asian Pork Meatballs
Asian Pork Meatballs will be an absolute hit at your next party or get together. Super simple and tasty!! I love ground pork and figured that by mixing it with some herbs and Asian flavorings I could create some pretty tasty meatballs. THESE MEATBALLS ARE SO GOOD! 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! Why call the deli or caterer for game-day meatballs when these are so easy to put together?
Not what you are looking for? Try these other excellent meatball recipes:
- Prep Time: 45
- Cook Time: 30
- Total Time: 75
For the meatballs
- 2 tablespoons vegetable oil
- 3 cups thinly sliced green cabbage (about 1/4 head)
- Kosher salt
- 8 ounces shiitake mushrooms, stems removed, caps thinly sliced
- Freshly ground white pepper
- 2 large eggs plus 1 egg white
- 1 1/2 pounds ground pork
- 4 scallions, minced
- 3 cloves garlic, minced
- 1 2 -inch piece ginger, peeled and finely grated (about 1 tablespoon)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons sugar
- 2 teaspoons cornstarch
For the sauce
- 1/2 cup hoisin sauce
- 2 teaspoons Sriracha chile sauce
- 1 teaspoon rice vinegar
- 1 tablespoon sugar
- 3 tablespoons sesame seeds
- 1 head Boston lettuce, leaves separated
- Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
- Lightly beat the eggs and egg white in a large bowl. Add the pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.
- Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce.
Be Gentle – If the meatballs are packed too tightly and compactly, they’ll turn out tough, rubbery, and chewy. Oil your hands so that the mixture won’t stick to them and gently and quickly form the meatballs.
Keep Things Cold – You want to keep the fat from melting and breaking down before you cook the meatballs, so keep your meat and ingredients as cold as possible. Make the mixture in a chilled bowl, and if you are adding precooked ingredients like onions, let them cool down completely before adding.
Make Ahead – The meatballs can be made up to two days ahead and gently reheated on the stove or in the microwave.
Freezing meatballs can be a solution for week’s worth of different dinners. After cooking the meatballs, cover a large cutting board with parchment paper and lay cooked meatballs out on the paper to cool to room temperature. Once the meatballs are at room temperature, place the cutting board with meatballs in the freezer for 1-2 hours. When the meatballs are just frozen, divide them among the freezer bags, close them tight, label and place back in the freezer.
- Serving Size: 6