Mini Meatballs with Asian Flavors
Infused with bold Asian flavors, these Mini Meatballs are the perfect bite-sized delight for any occasion. Made with ground pork or chicken, these juicy meatballs are seasoned with a fragrant blend of soy sauce, hoisin, sesame oil, grated ginger, and minced garlic, while panko breadcrumbs ensure the perfect tender texture. Quick to prepare and pan-fried to golden perfection, these savory meatballs are finished with a touch of scallion brightness and pair beautifully with a spicy chili dipping sauce for an extra kick. Whether served as a crowd-pleasing appetizer, a hearty main dish, or over a bed of rice or noodles, these Asian-inspired mini meatballs are guaranteed to impress. Ready in just 35 minutes, they’re a flavor-packed and versatile addition to your recipe repertoire! Keywords: mini meatballs, Asian flavors, ground pork, hoisin sauce, easy weeknight dinner.
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Recipe Information
Ingredients
- 500 grams Ground pork (or chicken)
- 60 grams Panko breadcrumbs
- 1 large Egg
- 2 tablespoons Soy sauce (low-sodium)
- 1 tablespoon Hoisin sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Ginger (grated)
- 1 clove Garlic (minced)
- 2 stalks Scallions (thinly sliced, green parts only)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil (for frying)
- 2 tablespoons Chili sauce (optional for dipping)
Instructions
In a large mixing bowl, combine the ground pork, panko breadcrumbs, egg, soy sauce, hoisin sauce, sesame oil, grated ginger, minced garlic, salt, and pepper.
Mix the ingredients thoroughly with your hands or a spoon until everything is uniformly combined.
Gently fold in the sliced scallion greens. Be careful not to overmix the meat mixture, as it can make the meatballs tough.
Using lightly oiled hands, shape the meat mixture into small balls, approximately 2.5 cm (1 inch) in diameter. You should have about 20–24 mini meatballs.
Heat the vegetable oil in a large skillet over medium heat.
Working in batches to avoid overcrowding, place the meatballs in the skillet. Cook for about 3-4 minutes on each side until evenly browned and cooked through. The meatballs should reach an internal temperature of 75°C (165°F).
Remove the cooked meatballs from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve the mini meatballs warm with chili sauce or your favorite dipping sauce on the side. Garnish with additional scallions if desired.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 3651 mg | 159% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 15.7 g | ||
| Protein | 125.1 g | 250% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 127 mg | 10% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1851 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
