With its charred edges, each carries a sweet and salty flavor which makes it ideal for your weeknight dinner. This Asian pork Meatballs are are full of all of the flavors you love in Chinese food takeout. Salty, sweet, delicious, charred edges with juicy tender pork inside.
You can make them in about 20 minutes in a skillet or a wok so they can be made at the last minute for you or your guest’s enjoyment. They are the perfect party finger food and everyone will crave them.
This meatball recipe has been on my site for several years and is the most popular and made recipe on my site. And I will tell you why is that.- If you love easy and quick, delicious recipe this one will become your favorite. If you’re looking for fun appetizers, these are perfect.
You can also pair them with steam rice, serve with some fresh cucumbers to cool of the heat ,or just with some quick ramen noodles.
The thought of bland, tasteless meatballs is no longer valid. This savory snack is crunchy on the outside and brimming with flavor on the inside and packed with freshness from all the herbs. They are so good you will not be able to stop eating them.
- It’s done in 20 minutes
- Easy weeknight dinner
- Have amazing flavor
- It is low budget and an amazing flavorful dinner/lunch
This recipe is super easy to get onto the table in about 20 minutes, but you can also make it ahead of time.
- Marinating your meat is very important. You can marinate it from 15 minutes up to 24 hours. The longer you marinate, the more flavor your meat will have.
- Use high heat! This way everything fries up quickly and the meat doesnt dry.
- 1 pound ground pork
- 1 tbsp. palm sugar - or brown sugar
- 3 tbsp. fish sauce
- 2 tbsp. lime juice
- 2 tbsp. chili flakes - or to taste
- 2 small shallots - finly chopped
- 1/4 cup mint leaves - fimely chopped plus extra to serve
- 1/4 cup finely chopped cilamntro
- 1/4 cup finely chopped green onions
- cucumber slices to serve
- 1 tsp. onion powder
- 2 cloves finely chopped garlic
- vegetable poil for frying - or peanut oil
To make seasoning/Dipping sauce:
- In a small bowl, mix palm sugar (or brown sugar) fish sauce, lime juice, chili powder and i like to add a dash of soy sauce. Set a side for later.
- In a large bowl, add the ground pork mince shallots, mint, cilantro, spring onion, onion powder and the finely chopped garlic, . Add three-quarters of the spicy seasoning sauce you made earlier (reserve the remainder and serve as a dipping sauce). Mix well and form into small bite-sized meatballs. I like to use a small ice scoop to help me make all the meatballs same size.
- Fill a wok or saucepan about one-third full with oil. When the oil is hot, add the meatballs in batches and cook for about 3 minutes or until golden and cooked through. Drain on paper towel. Serve warm with extra mint leaves, cucumber and the reserved dipping sauce.
- I like to use a small ice scoop to help me make all the meatballs same size. It is important all the meat balls to be the same size so they can cook at the same time properly.
- If you don’t like it spicy, don’t use less of the chili flakes.
- If possible marinate the ground pork for a few hours for better flavor.
- Serve with steam jasmine rice, or your favorite noodles.