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Asian Pork Meatballs!

January 1, 2010

To round out the New Years Eve appetizers and close out 2009 with a bang, Elysabeth found a tasty recipe for these yummy little meatballs. They fit in nicely alongside the rich dip and sweet cookies, and with some help from Elysabeth’s mom Vicky, we had a cute little fondue pot to let them soak up juicy flavors all night. I’m happy to say they were a big hit!

Since these were intended for a party of small bite foods, we made small meatballs using a tiny melon baller to scoop out a consistent amount. This left us with about 50, although you could feel free to use a larger size scoop (or tablespoon or whatever) to make larger meatballs. If you choose to make larger meatballs, adjust the cooking times accordingly. The original recipe also gives the option to fry them up, which would add a little more texture, but we didn’t want the extra fat so we baked them at two temperatures, which gave a crispy crust and a just-finished center. Finally, the original called for a dipping sauce, but since we went into a fondue pot I wanted to make a bit more of a brothy liquid; feel free to use the dipping sauce ratio from the original recipe if you’d prefer to go that route. Enjoy!

Asian Pork Meatballs (Makes 50 mini or 25 regular-sized meatballs)

  • 1 1/2 lbs. ground pork
  • 1/2 cup onion, finely minced (about 1/2 small onion)
  • 3 cloves garlic, minced
  • 1 tsp. kosher salt
  • 1 tbsp. coarsely minced fresh ginger
  • 1-2 tbsp. fresh cilantro plus torn extra leaves for garnish
  • 1 tbsp. sesame seeds, lightly toasted, divided (for meatballs and garnish)
  • 1 beaten egg
  • 1/2 cup plain breadcrumbs
  • 1-2 tsp. fish sauce
  • 2 tsp. toasted sesame oil, divided (for meatballs and sauce)
  • cooking spray
  • 2 serrano chiles, minced (optional)
  • 1/4 cup dark soy sauce (such as Tamari)
  • 1/4 cup warm water
  • 2 tbsp. rice vinegar

Instructions:

  1. Preheat oven to 425 degrees Fahrenheit. Spray a cookie sheet with cooking spray.
  2. Combine all meatball ingredients in large bowl. Scoop out meatballs with small spoon, melon baller, etc. and place evenly on cookie sheet.
  3. Place in oven and cook for 5-7 minutes and then turn temperature down to 350. Turn all meatballs and cook for another 3-4 minutes or until cooked thoroughly. Set meatballs aside.
  4. Mix soy sauce, rice vinegar, water, and rest of sesame oil in small bowl and whisk thoroughly to combine.
  5. Place meatballs in warming dish (such as a fondue pot) and pour sauce over the top, and sprinkle with remaining sesame seeds and cilantro leaves. Stir occasionally to keep meatballs well-sauced and enjoy all night!
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One Comment leave one →
  1. Auntie Mary permalink
    January 2, 2010 9:26 am

    Yum!!

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