Oriental Meatballs
Savor the irresistible flavors of these Oriental Meatballs, a tantalizing fusion of succulent ground beef or pork, aromatic ginger, garlic, and finely chopped green onions. Infused with soy sauce and sesame oil, these juicy meatballs are perfectly seasoned for an authentic Asian-inspired taste. The addition of Panko breadcrumbs soaked in milk ensures a tender, melt-in-your-mouth texture, while a hint of sugar balances the savory profile. Fried to golden perfection, these bite-sized delights are versatile enough to be served as an appetizer with sweet chili sauce for dipping or as a main course alongside steamed rice or noodles. With a quick prep time of 20 minutes, these savory meatballs are an easy, crowd-pleasing recipe that will elevate your home cooking with bold, vibrant flavors. Keywords: Oriental meatballs, Asian-inspired recipes, ground meat recipes, savory appetizers, sweet chili sauce.
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Recipe Information
Ingredients
- 500 grams Ground beef or pork (or a combination)
- 60 grams Panko breadcrumbs
- 60 milliliters Milk
- 1 large Egg
- 2 stalks Green onions, finely chopped
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon White sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Vegetable oil (for frying)
- 3 tablespoons Sweet chili sauce (for serving, optional)
Instructions
In a small bowl, combine the Panko breadcrumbs and milk. Let the breadcrumbs soak for 5 minutes to absorb the liquid.
In a large mixing bowl, combine the ground meat, soaked breadcrumbs, egg, green onions, ginger, garlic, soy sauce, sesame oil, sugar, salt, and black pepper.
Mix the ingredients thoroughly with clean hands or a wooden spoon until well combined. Avoid overmixing to keep the meatballs tender.
Using your hands or a small scoop, shape the mixture into evenly sized balls approximately 1 inch in diameter. Place the meatballs on a tray or plate as you go.
Heat the vegetable oil in a large skillet or frying pan over medium heat.
Once the oil is hot, add the meatballs in batches, being careful not to overcrowd the pan. Cook for 4-5 minutes per side, turning occasionally, until the meatballs are browned on all sides and fully cooked through.
Remove the cooked meatballs and place them on a plate lined with paper towels to drain any excess oil.
Serve the meatballs warm with sweet chili sauce on the side for dipping, or as part of a meal with steamed rice or noodles.
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 3704 mg | 161% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 35.1 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 224 mg | 17% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1770 mg | 38% | |
*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.
