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Asian Meatballs

Adapted from the Food Network’s recipe for Asian Pork Meatballs, with only a few slight adjustments of my own to the prep.

  • Prep Time: 30m
  • Cook Time: 22m
  • Total Time: 1h
  • Serves: 6


For the meatballs

  • 3 tbsp. low sodium soy sauce (important - regular is too salty)
  • 1 tbsp. toasted sesame oil
  • 2 tsp. sugar
  • 2 tsp. cornstarch
  • 1/2 c hoisin sauce
  • 2 tsp. Sriracha chile sauce
  • 1 tsp. rice vinegar
  • 1 tbsp. sugar
  • 3 tbsp. sesame seeds
  • 1 2 inch piece of ginger, finely grated, about 1 tablespoon
  • 3 cloves of garlic, grated
  • 2 tbsp. vegetable oil
  • 3 c finely chopped green cabbage (I used my food processor)
  • kosher salt
  • 12 oz (2 6 oz containers) shiitake mushrooms, stems removed, caps finely chopped
  • white pepper in a grinder
  • 2 large eggs
  • 1 egg white
  • 1 1/2 lb ground pork
  • 4 scallions, minced
  • 1 head of Boston or butter lettuce, leaves separated and washed

For the sauce


    Make the meatballs

    1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over med-high heat. Add the cabbage and season with 1/4 teaspoon of salt; cook, stirring occasionally, until softened - about 4 minutes. Transfer the cabbage to a plate to cool. Wipe out the pan, then add the remaining tablespoon of vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer mushrooms to plate with cabbage to cool.
    2. Lightly beat the eggs and egg white in a large bowl. Add the pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cooled cabbage and mushrooms and a few grinds of pepper and mix with your hands until just combined. Dampen your hands and shape the meat mixture into balls (about 2 inches each) - arrange on prepared baking sheet.

    Make the sauce

    1. Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl - set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with sesame seeds.
    2. Bake until cooked through, 18-22 minutes. Serve in lettuce leaves with the reserved sauce.

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