Ingredients with Measurements:
- 1 lb ground pork
- 1/2 cup panko breadcrumbs
- 1/4 cup green onions, thinly sliced
- 1/4 cup cilantro, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 egg
- 1 tbsp soy sauce
- 1 tbsp sriracha
- 1 tsp sesame oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cups and spoons
- Food processor (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, combine ground pork, panko breadcrumbs, green onions, cilantro, garlic, ginger, egg, soy sauce, sriracha, sesame oil, salt, and pepper. Mix until well combined.
4. Using a cookie scoop or your hands, form the mixture into 1-inch meatballs.
5. Place the meatballs on the prepared baking sheet, leaving some space between them.
6. Bake for 20-25 minutes or until the meatballs are cooked through and lightly browned.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes about 20 meatballs. Serves 4-6 as an appetizer or 2-3 as a main dish.
Nutritional information:
Calories per serving: 220
Fat: 14g
Carbohydrates: 8g
Protein: 16g
Sodium: 450mg
Sugar: 1g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork.
- Regular breadcrumbs or crushed crackers can be used instead of panko breadcrumbs.
- Red onions or shallots can be used instead of green onions.
- Parsley or basil can be used instead of cilantro.
- Ground cumin or coriander can be used instead of ginger.
- Hoisin sauce or oyster sauce can be used instead of soy sauce.
- Red pepper flakes or hot sauce can be used instead of sriracha.
- Olive oil or vegetable oil can be used instead of sesame oil.
Variations:
- Make a dipping sauce by combining soy sauce, rice vinegar, honey, and sesame oil.
- Serve the meatballs over rice or noodles.
- Add diced water chestnuts or bamboo shoots to the meatball mixture for added crunch.
- Make the meatballs smaller and serve them as an appetizer with toothpicks.
- Use the meatball mixture to make lettuce wraps.
Tips and tricks:
- Don't overmix the meatball mixture or the meatballs will be tough.
- Wet your hands with water before forming the meatballs to prevent sticking.
- If the mixture is too wet, add more breadcrumbs. If it's too dry, add more egg or a splash of milk.
- To make the meatballs ahead of time, form them and refrigerate them for up to 24 hours before baking.
- To freeze the meatballs, place them on a baking sheet and freeze them until solid. Then transfer them to a freezer bag and store them for up to 3 months. To reheat, bake them in a 375°F oven for 15-20 minutes.
Storage instructions:
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the meatballs in a 375°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the meatballs on a platter with toothpicks or on a bed of lettuce.
Garnishes:
Garnish the meatballs with chopped cilantro or green onions.
Pairings:
Serve the meatballs with steamed rice, stir-fried vegetables, or a side salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Side salad
- Asian slaw
- Edamame
Troubleshooting advice:
- If the meatballs are too dry, add more egg or a splash of milk.
- If the meatballs are too wet, add more breadcrumbs.
- If the meatballs are falling apart, the mixture may be too wet or not mixed well enough.
Food safety advice:
- Wash your hands and all utensils before handling raw meat.
- Cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Meatballs are a popular dish in many cultures, including Asian cuisine. They are often served as an appetizer or as part of a main dish.
Flavor profiles:
These meatballs are spicy, savory, and slightly sweet with a hint of sesame.
Serving suggestions:
Serve the meatballs as an appetizer or as a main dish with rice or noodles.
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Region: Thai