Asian Pork Meatballs
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4.0
30 reviews
Good
Asian Pork Meatballs
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Great for a party, these Asian pork meatballs with sweet, tangy glaze are the hit of the occasion.
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Ingredients
FOR THE MEATBALLS
- ½ cup milk
- 1 cup panko
- 1 8 oz can water chestnuts
- 3 pounds ground pork
- 2 large eggs lightly beaten
- 4 large cloves garlic peeled and minced (about 3 tablespoons)
- 1 tablespoon fresh ginger grated
- 4 green onions white and pale green parts, minced
- 1 medium carrot peeled and finely grated
- 1 jalapeño or serrano pepper minced, do not discard seeds or membranes
- ¼ cup low sodium soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons hoisin sauce
FOR THE SAUCE:
- 2 tablespoons brown sugar
- 3 tablespoons minced garlic
- 1 tablespoon ginger grated
- ½ cup low sodium soy sauce
- ¾ cup hoisin sauce
- ½ cup rice wine vinegar
- 1 tablespoon sesame oil
- ½ teaspoon red pepper flakes
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Instructions
FOR THE MEATBALLS:
- Preheat the oven to 400°. Line two half sheet pans with parchment paper and set aside.
- In a large bowl, combine the milk and panko and let sit for 5 minutes so the breadcrumbs absorb the milk.
- Drain the water chestnuts and finely grate half of them. Finely chop the other half.
- Add the pork, eggs, garlic, ginger, green onions, carrot, jalapeño, soy sauce, sesame oil and hoisin to the panko. With your clean hands, mix very well until ingredients are incorporated evenly.
- Fill a small bowl with water (this is so you can wet your hands before handling/rolling the meatballs -- it makes them less likely to stick and become tacky). Using a small (2-3 teaspoon ice cream scoop) measure out the meat and roll into balls. Place the meatballs onto the parchment paper.
- Bake for 10 minutes or until the meatballs are firm and set. (my meatballs measured 2 teaspoons each and it took 10 minutes… if your meatballs are larger, you may need to add 3-4 minutes to the cooking time. Test with your finger to see if it’s done — they should be firm to the touch.)
MAKE THE SAUCE:
- In a small saucepan, combine the brown sugar, garlic, ginger, soy sauce, hoisin, rice wine vinegar, sesame oil and red pepper flakes. Bring just to a boil, then reduce heat and simmer for 2-3 minutes.
FOR CROCK POT METHOD:
- Transfer the meatballs to a crock pot and pour the sauce over. Simmer for 30 minutes on high heat, stirring carefully once or twice to make sure they’re bathed in the sauce. Sprinkle with chopped green onion, cilantro and sesame seeds. Let guests spoon out the meatballs – or offer cocktail forks.
FOR PLATTERS OR PASSED HORS D'OEUVRES:
- Coat the meatballs in the marinade and transfer back to the oven for 3-4 minutes or until glazed and sticky. Sprinkle with chopped green onion, cilantro and sesame seeds. Arrange on a platter and serve with cocktail forks or toothpicks.
- Makes 120-150 1" meatballs.
Nutrition Information
Show Details
Calories
258kcal
(13%)
Carbohydrates
11g
(4%)
Protein
14g
(28%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Cholesterol
71mg
(24%)
Sodium
586mg
(24%)
Potassium
272mg
(8%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
600IU
(12%)
Vitamin C
2.5mg
(3%)
Calcium
38mg
(4%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 71mg | 24% |
| Sodium | 586mg | 24% |
| Potassium | 272mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
30 reviews
Good
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