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The blend of Asian flavors in these pork and shrimp meatballs has turned into my favorite crowd-pleaser whenever friends come over or when I need something everyone will enjoy. The mix creates an amazingly soft bite with deep savory notes that'll make you want seconds right away.
I whipped these up the first time when I needed something tasty but simple for an impromptu get-together. Everyone said they tasted just like their beloved dumplings but without all that tedious folding! They've now become the dish my friends beg me to make whenever they drop by.
What You'll Need
- Ground pork: 225 grams gives just enough fat to keep meatballs juicy and soaks up all the tasty seasonings
- Raw shrimp: 180 grams brings a lovely sweetness and springy texture that makes these stand out
- Green onions: Gives each bite a fresh zip and nice specks of color
- Fish sauce: Creates the rich background taste that makes these so special
- Honey: Cuts through the savory bits with a touch of sweetness
- Sesame oil: Adds that nutty smell and taste that screams Asian cooking
- Light soy sauce: Brings in some color and salty goodness
- Fresh ginger and garlic: Make up the flavor foundation that'll hook you from the first bite
- White pepper: Adds a gentle warmth without being too spicy
Simple Cooking Method
- Break Down the Shrimp:
- Put your raw shrimp in a food processor and pulse until it looks pasty. This spreads tiny bits of shrimp all through each meatball so every mouthful tastes amazing. No food processor? Just chop them super fine with a knife until they're almost mushy.
- Mix Everything Together:
- Throw the shrimp paste in with your pork and all the flavorings. Your fingers work way better than a spoon here - you can feel when it's all mixed but still fluffy, not packed down too hard.
- Let It Rest:
- Stick the mixture in your fridge for at least an hour so all those flavors can get friendly with each other. Plus, cold meat is way easier to roll into balls. I've found you can even make this part a whole day ahead if you want.
- Shape Your Meatballs:
- Split the mix into equal-sized portions so they'll all cook the same. I usually get about ten 50 gram balls from a 500 gram batch. Roll each bit gently between your hands until they look nice and round.
- Cook Them Up:
- Put your meatballs on a paper-lined baking sheet and cook at 375°F for 25 minutes. Baking keeps them juicy inside while getting slightly browned outside. They're done when they hit 165°F inside.
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Fish sauce is the game-changer in this recipe. I once poured in twice the amount by mistake and loved it so much I've made them that way ever since. The deep flavor reminds me of my grandma's special occasion dumplings, giving that cozy nostalgic feeling without nearly as much work.
Ways To Enjoy
These meatballs work in so many different meals. Stick toothpicks in them with some dip on the side for party snacks. For something more filling, put them on steamed jasmine rice with a bit of sweet soy and fresh cilantro. My top way to eat them is floating in hot chicken broth with fresh rice noodles, bok choy, and some crispy garlic bits sprinkled on top. The meatballs soak up the broth while making the soup taste even better.
Tasty Dipping Options
Since these meatballs are so adaptable, they go with lots of different sauces. Try Thai sweet chili sauce for that classic sweet-hot combo. Mix equal parts hoisin and rice vinegar for a tangy zip that makes each bite pop. If you want something with more kick, stir some chili crisp oil into soy sauce for heat and crunch. My own favorite is just lime juice, fish sauce, brown sugar and finely chopped cilantro mixed together - it brings out the meatball flavors instead of hiding them.
Keeping Leftovers Fresh
These meatballs stay really good when you store them right. Pop cooled ones in a sealed container in your fridge for up to three days. Want to save them longer? Freeze completely cooled meatballs on a tray until they're hard, then dump them in freezer bags where they'll stay good for three months. To warm up refrigerated ones, either microwave them for about a minute or heat in a 350°F oven for 10 minutes. For frozen meatballs, let them thaw in the fridge overnight or put them straight from the freezer into a 350°F oven for around 15 minutes until they're hot all the way through.
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With their amazing bounce and flavor punch, these Asian pork and shrimp meatballs will definitely become a regular request in your kitchen too!
Frequently Asked Questions
- → Can I make these meatballs ahead of time?
You can definitely mix up the meat blend the night before and keep it in your fridge. Just pop them in the oven right before you want to eat them.
- → What dipping sauces pair well with these meatballs?
These tasty balls go really well with sweet chili sauce, soy glaze, hot sauce, or a combo of sweet soy and chili oil. Try a few and see what you like best.
- → Can I make these meatballs spicy?
Want some kick? Just throw in some crushed red peppers to the mix or add more white pepper. You can make them as mild or fiery as you want.
- → What are some serving suggestions?
You can put these balls on top of plain rice, drop them in a hot bowl of noodles, or set them out as snacks with some dipping sauces. They taste amazing any way you serve them.
- → What can I use if I don't have a food processor?
No food processor? No problem. Just grab a sharp knife and chop the shrimp really small until it looks almost like a paste.