Asian Meatballs
There are two ways to eat this dish. One with steamed rice and two are with lettuce and tomato slices. I can eat it all day with steamed rice and tomatoes. This is a great addition to your green salad or to your soup. You can also add this dish to your noodles. Actually, there are more than two ways to eat this. Try not to over bake your meatballs, they tend to dry out.
Let’s start cooking!
Asian Meatballs
Equipment
- baking sheet pan
- Small-size retractable cookie scoop
- Brush
- Bowl
Ingredients
- 1 pound ground pork
- 2 garlic cloves, finely minced
- 1 teaspoon ginger, finely mince
- 2 stalks green onions, sliced
- 1 egg
- 1/2 cup Panko breading
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 1/2 teaspoon red chili pepper flakes
- 1/2 teaspoon salt
FOR THE SAUCE
- 1/2 cup water
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1/2 teaspoon chili flakes or 1 tablespoon chili in oil
- 2 garlic cloves, finely minced
- 1 teaspoon ginger, finely minced
- 1 teaspoon sesame oil
Instructions
- Preheat the oven to 375ºF. Line a baking sheet pan with parchment paper
- In a bowl combine, ground pork, green onions, Panko breading, garlic, ginger, egg, sesame oil, soy sauce, red chili pepper flakes, and salt. Mix to combine.
- Use a scoop, roll the meat, and form it into a small ball. Place them on a prepared pan. Brush with olive oil. Bake for 35-40 minutes or until the internal temperature reaches 160ºF.
FOR THE SAUCE
- Combine water and cornstarch, use a whisk, mix until the cornstarch is completely dissolved.
- Add the slurry into soy sauce, then add the rest of the sauce ingredients, stir to mix.
- In a saucepan, add the sauce, stir, simmer until thickened. Drizzle the sauce to the meatballs. Serve with steamed rice or salad.
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