Pork and Shrimp Asian Meatballs
Elevate your appetizer or main course game with these flavor-packed Pork and Shrimp Asian Meatballs. Delicately crafted with a blend of succulent ground pork and tender, chopped shrimp, these juicy meatballs are infused with the bold flavors of fresh ginger, garlic, soy sauce, and sesame oil. Panko breadcrumbs and a lightly beaten egg create the perfect texture, while finely chopped scallions add a touch of zest. Pan-seared to golden perfection, these savory bites are as versatile as they are delicious—serve them over steamed rice, with sautéed vegetables, or alongside a tangy soy-ginger glaze or sweet chili sauce for a crowd-pleasing meal. Ready in just 35 minutes, these Asian-inspired meatballs are an easy and irresistible addition to your recipe collection. Keywords: Pork and Shrimp Meatballs, Asian Meatball Recipe, Easy Appetizer, Flavorful Meatball Recipe.
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Recipe Information
Ingredients
- 1 pound ground pork
- 0.5 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 scallions, finely chopped
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 0.5 cup panko breadcrumbs
- 1 egg, lightly beaten
- 0.5 teaspoon black pepper
- 2 tablespoons neutral oil (e.g., vegetable or canola) for cooking
Instructions
Chop the shrimp into small pieces or pulse them in a food processor until coarsely minced.
In a large mixing bowl, combine the ground pork, minced shrimp, garlic, ginger, scallions, soy sauce, sesame oil, panko breadcrumbs, egg, and black pepper.
Mix the ingredients thoroughly with your hands or a spoon until well combined but not overly compacted.
With damp hands, roll the mixture into 1 1/2-inch meatballs. You should get about 16-18 meatballs.
Heat the neutral oil in a large skillet over medium heat.
Place the meatballs in the skillet in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary.
Cook the meatballs for 3-4 minutes on one side until golden brown. Gently turn them and cook for another 3-4 minutes until evenly browned and fully cooked through (internal temperature should reach 160°F/71°C).
Remove the cooked meatballs from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the meatballs warm with your choice of dipping sauce, such as soy-ginger glaze or sweet chili sauce, over rice, or with vegetables.
Nutrition Facts
Calories |
2147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.8 g | 186% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 2100 mg | 91% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.5 g | ||
| Protein | 185.1 g | 370% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 299 mg | 23% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 923 mg | 20% | |
*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.
