Asian Pork Meatballs

Active Time: 20 Minutes

Start to Eat: 30 Minutes

Makes: 35 Meatballs

INTRODUCTION

These pork meatballs are so versatile. You can eat them as an appetizer with some dip, in coconut curry for a delicious soup-y meal, over a bed of rice with sauteed veggies, and so many more options. These are moist, salty, savory and flavored with bold asian flavors.

This makes a lot! Should you cut this recipe in half? That's up to you, but they freeze well and you will be happy you made the full amount when you want a quick meal. ALSO, you can use this same recipe (minus the breadcrumbs and eggs) for pork wontons!

Grab
life
by the meatballs

INGREDIENTS

4 lbs ground pork or shoulder/butt roast
1 large leek, chopped
¼ cup soy sauce
2 tablespoons sesame oil
1 tablespoon chili oil
1 heaping tablespoon fresh grated ginger
6 large garlic cloves, minced
1 teaspoon fish sauce
2 tablespoons rice vinegar
2 tablespoons black vinegar
2 tablespoons olive oil
½ tablespoon red pepper flakes
2 tablespoons sesame seeds. (optional: plus more for topping)
1 tablespoon salt
1 tablespoon pepper
¾ cup breadcrumbs
2 eggs

INSTRUCTIONS

Preheat the oven to 400°F.
You can either use ground pork or grind your own. I would 100% recommend grinding your own, it makes the meatballs that much softer, but not problem if you can't!
Mix all ingredients minus the eggs and breadcrumbs together in a bowl until combined. Add breadcrumbs and eggs, mix thoroughly. Scoop out golf ball-sized balls and place them on a baking sheet.
Sprinkle with sesame seeds (optional). Bake for 15 minutes or until they are browned on the tops and around the bottom. Let cool slightly on the baking sheet, BON APPETIT!

BON APPETIT!

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