Pork Shrimp Asian Balls (Print Version)
# Ingredients:
→ Meat
01 -
8 ounces ground pork
02 -
6 ounces fresh shrimp
→ Vegetables and Herbs
03 -
½ cup diced green onion
04 -
1 garlic clove, crushed or finely chopped
05 -
½ teaspoon freshly grated ginger
→ Seasonings and Sauces
06 -
1 ½ teaspoons fish sauce
07 -
1 ½ teaspoons honey
08 -
1 teaspoon sesame oil
09 -
¾ teaspoon light soy sauce
→ Spices
10 -
¼ teaspoon white pepper
11 -
¼ teaspoon salt
# Instructions:
01 -
Put fresh shrimp in a food processor and pulse briefly until it turns into a smooth paste.
02 -
Grab a bowl and add the shrimp paste, ground pork, green onions, garlic, ginger, fish sauce, sesame oil, honey, soy sauce, white pepper, and salt. Stir well with a spoon or use your hands until everything's mixed up nicely.
03 -
Stick the mixture in your fridge for at least an hour but no more than a day so the flavors can blend together.
04 -
Turn your oven on to 190°C (375°F) and let it warm up.
05 -
Take the meat mix and roll it into balls of the same size, then put them on a baking sheet with parchment paper. For even sizing, weigh your whole mixture and divide by how many meatballs you want.
06 -
Pop the meatballs in the oven for 25 minutes, or until they're cooked all the way through.
07 -
Eat them right away with whatever dipping sauce you like.
# Notes:
01 -
If you don't have a food processor handy, just chop the shrimp super fine until it looks like paste.
02 -
Mixing with your fingers works better than with tools to get everything blended well.
03 -
To make sure all your meatballs are the same size, weigh the whole mixture first. Like if you've got 500g total, you can make 10 meatballs at 50g each.
04 -
Want some heat? Throw in some chili flakes to the mix.
05 -
For folks who love pepper flavor, just put in twice as much white pepper.