Ginger Scallion Pork Meatball with Potsticker Dipping Sauce
User Reviews
5
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Prep Time
25 mins
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Cook Time
22 mins
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Total Time
47 mins
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Servings
6
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Calories
308 kcal
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Course
Main Course
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Cuisine
Asian, Asian-American Fusion
Ginger Scallion Pork Meatball with Potsticker Dipping Sauce
Description
The Ginger Scallion Pork Meatball recipe combines ground pork with aromatic ingredients such as garlic, scallions, fresh ginger, and cilantro for layered flavor. Binding with egg and panko crumbs, the mixture is shaped into small meatballs and baked until light golden brown. The potsticker dipping sauce, crafted from soy sauce, rice vinegar, sugar, sesame oil, grated ginger, and chili garlic sauce, is brushed on the meatballs partway through baking to enhance their savory glaze.
The final meatballs offer tender texture with a balance of sweetness, umami, and mild heat. The accompanying dipping sauce adds a bright, tangy contrast making the meatballs suitable for serving over lo mein, udon noodles, or with steamed rice. Garnishes like crushed peanuts, fresh herbs, and stir-fried snap peas contribute additional textures and flavors that complement the dish.
For a complete meal, serving alongside marinated cucumbers and red onions adds freshness and acidity. The meatballs can be enjoyed in casual dinners or as appetizers with the dipping sauce on the side. The recipe allows substitutions like ground chicken or turkey and provides flexibility in heat level by adjusting chili sauce quantity.
Preparing marinated vegetables ahead and adjusting spice to taste can enhance the dish. The meatballs can be formed and baked efficiently on a sheet pan, making for a practical home preparation.
Ingredients
For the Potsticker Sauce:
- ⅓ cup soy sauce low-sodium
- ¼ cup water
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon ginger finely grated fresh
- 2 teaspoons sesame oil
- ½-1 teaspoon Chili garlic sauce (you could also use Sriracha)
- 2 teaspoons sesame seeds optional
For the meatballs:
- 1 pound ground pork (ground chicken or turkey will also work)
- 1 egg large
- ½ cup panko crumbs
- 4 garlic finely minced, medium
- 1 scallion 7-8 medium size scallions, bunch
- 2 tablespoons ginger finely chopped, fresh
- ¼ cup cilantro can use basil as an alternative, finely chopped, fresh
- 1 tablespoon brown sugar packed
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- ½ -1 teaspoon Chili garlic sauce depending on how much heat you prefer
- ¼ teaspoon kosher salt
For serving:
- ramen noodles lo mein noodles or udon noodles, cooked according to the package directions
- peanuts crushed
- mint basil and/or cilantro, optional, fresh
- cucumber see Notes below, marinated
- red onion see Notes below, marinated
- snow pea or sugar snap pea, stir fried, delicious with meatballs
Instructions
For the prep:
- Preheat the oven to 375˚F. Line a sheet pan with foil (for easy cleanup.) Spray the foil generously with nonstick cooking spray. Set aside.
For the Potsticker Sauce:
- Combine all sauce ingredients in a small bowl or jar with a tight-fitting lid. Stir or shake until well combined. Set aside.
For the meatballs:
- In a medium-large bowl, combine all of the meatball ingredients. Using your hands or a rubber spatula, mix until everything is combined but don’t over mix. Using a retractable scooper or a large spoon, portion the mixture into 2-tablespoon scoops (around 1½ ounces or 40g). Give each portion a little squeeze then, with slightly wet hands, roll each one into a ball and arrange on the sheet pan spaced 1½-2 inches apart.
- Drizzle a little olive oil over each meatball then bake for 20-22 minutes or until light golden brown, brushing each meatball with some of the potsticker sauce after 10 minutes of baking.
For serving:
- Serve with noodles or rice. Garnish with fresh herbs and chopped peanuts, if desired.
Notes
- Marinate cucumber and red onion slices with rice vinegar, sugar, and salt for a fresh side that pairs well with the meatballs.
- The chili garlic sauce amount can be adjusted from ½ to 1 teaspoon depending on your preferred heat level.
- Ground chicken or turkey can replace ground pork if desired without major changes to texture.
- Use moderate mixing to combine meatball ingredients to avoid a dense texture.
- Brush meatballs with the potsticker sauce halfway through baking for a glossy finish and enhanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 82mg | 27% |
| Sodium | 1095mg | 46% |
| Potassium | 328mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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