Spicy Asian Meatballs
User Reviews
5
Spicy Asian Meatballs
Description
Spicy Asian Meatballs use ground pork mixed with chopped cilantro, Thai basil, scallions, garlic, and crushed red pepper flakes, bound together with cornstarch and flavor-enhanced with fish sauce and sugar. After forming into roughly 20 meatballs and chilling briefly, they are pan-fried over medium-high heat until browned and cooked through.
A flavorful sauce is then made in the same skillet by deglazing with chicken or pork stock and adding Shaoxing wine, light and dark soy sauces, additional fish sauce, and sugar. A cornstarch slurry thickens this sauce, which is brightened with fresh lime juice before the meatballs return to warm through and absorb the sauce.
The resulting dish balances aromatic herbs, savory meat, and a spicy, tangy sauce. These meatballs can be a main dish served with rice or noodles and pack a nuanced flavor profile from the fresh herbs and Asian condiments.
The recipe makes approximately 20 meatballs.
Ingredients
- 1 pound ground pork
- 2 tablespoons cilantro (chopped)
- 2 tablespoons Thai basil (chopped)
- 1 scallion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons fish sauce (divided)
- 4 teaspoons sugar (divided)
- ½ cup chicken stock or pork stock
- 3 tablespoons Shaoxing wine (or any rice wine or dry sherry)
- 2 teaspoons soy sauce light
- 1/2 teaspoon dark soy sauce
- 1 teaspoon cornstarch (dissolved into 1 tablespoon water)
- 1 lime (juiced)
Instructions
- In a bowl, combine the ground pork, cilantro, basil, scallions, garlic, crushed red pepper flakes, cornstarch, 1 tablespoon fish sauce, and 2 teaspoons sugar. Form into meatballs (you should get about 20). Place the meatballs on a parchment-lined baking sheet, and transfer to the freezer for 20 minutes.
- After the meatballs have been chilled, heat a tablespoon of oil in a cast iron or nonstick skillet over medium high heat. Fry the meatballs until browned on all sides and cooked through. Remove from the pan and set aside.
- Put the skillet over medium heat, and immediately add the stock to deglaze, scraping up the bits at the bottom of the pan. Add the Shaoxing wine, light soy sauce, dark soy sauce, the remaining tablespoon of fish sauce, and remaining 2 teaspoons of sugar.
- Bring to a simmer, and add the cornstarch slurry. Stir for a couple minutes, until thickened. Add the lime juice and the meatballs back into the pan. Simmer the meatballs until fully warmed through, and serve!
Notes
- This recipe yields about 20 flavorful meatballs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 21g | 42% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 83mg | 28% |
| Sodium | 953mg | 40% |
| Potassium | 402mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 24mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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