Pin it
This hearty Asian pork and shrimp meatball recipe has become my go-to option whenever I'm hosting dinner parties or looking for a versatile protein that satisfies everyone at the table. The combination of pork and shrimp creates an incredibly tender texture with layers of umami flavor that makes each bite irresistible.
I first made these meatballs when I needed something special yet unfussy for a last minute gathering with friends. The combination of familiar Asian flavors reminded everyone of their favorite dumplings, but without all the folding work! Now they've become my signature dish that friends specifically request when they visit.
Ingredients
- Ground pork: 225 grams provides the perfect fat content for juicy meatballs and carries flavors beautifully
- Raw shrimp: 180 grams adds a delicate sweetness and bouncy texture that elevates these beyond ordinary meatballs
- Green onions: Add fresh aromatic flavor and subtle color throughout each bite
- Fish sauce: Delivers deep umami foundation that makes these truly special
- Honey: Balances the savory elements with just enough sweetness
- Sesame oil: Brings nutty aromatic notes that are quintessentially Asian
- Light soy sauce: Adds color and salty dimension
- Fresh ginger and garlic: Form the aromatic base that makes these meatballs irresistible
- White pepper: Provides clean heat without overwhelming spiciness
Step-by-Step Instructions
- Process the Shrimp:
- Pulse raw shrimp in a food processor until it reaches a paste like consistency. This creates the perfect texture without becoming too smooth. The tiny bits of shrimp distribute throughout each meatball ensuring perfect flavor in every bite. If you don't have a food processor, finely chop with a knife until very small and paste like.
- Combine All Ingredients:
- Mix processed shrimp with ground pork and all seasonings using either your hands or a sturdy spoon. Your hands truly work best here as you can feel when everything is properly incorporated without overmixing. The mixture should feel cohesive but still light, not dense or compacted.
- Chill the Mixture:
- Refrigerate the combined mixture for at least one hour, which allows all the flavors to meld together and makes the mixture easier to form into balls. This waiting period makes a significant difference in both flavor development and final texture. I've found you can even prepare this a day ahead.
- Form Uniform Meatballs:
- Portion the mixture into evenly sized balls for consistent cooking. Weighing each portion ensures perfect uniformity. I typically make ten 50 gram meatballs from a 500 gram batch. Roll each portion between your palms with light pressure to form smooth balls.
- Bake to Perfection:
- Arrange meatballs on a parchment lined baking sheet and bake at 375°F for 25 minutes. The oven method keeps them juicy while developing beautiful caramelization on the outside. They should reach an internal temperature of 165°F when fully cooked.
Pin it
The fish sauce is my secret ingredient that makes these meatballs truly special. I discovered this when I accidentally doubled the amount once and loved the result so much I've made them that way ever since. Its deep umami richness reminds me of the dumplings my grandmother would make for special occasions, creating that nostalgic comfort food feeling with much less effort.
Serving Suggestions
These meatballs shine in multiple presentations. Serve them as appetizers with toothpicks and a small bowl of dipping sauce for cocktail parties. For a heartier presentation, place them atop steamed jasmine rice with a drizzle of sweet soy sauce and fresh cilantro. My absolute favorite way to enjoy them is floating in a bowl of rich chicken broth with fresh rice noodles, bok choy, and a sprinkle of crispy fried garlic chips. The meatballs absorb the broth while adding their own flavor to the soup.
Sauce Pairings
The versatility of these meatballs means they work with numerous dipping options. For traditional flavors, try them with Thai sweet chili sauce which provides the perfect balance of sweet and spicy. A mixture of equal parts hoisin sauce and rice vinegar creates a tangy counterpoint that brightens each bite. For something bolder, combine soy sauce with a spoonful of chili crisp oil for heat and texture. My personal favorite is a simple mixture of lime juice, fish sauce, brown sugar, and finely minced cilantro that enhances rather than masks the meatball flavors.
Storage and Reheating Tips
These meatballs maintain their quality exceptionally well when stored properly. Refrigerate cooled meatballs in an airtight container for up to three days. For longer storage, freeze fully cooled meatballs on a baking sheet until solid, then transfer to freezer bags where they'll keep for three months. To reheat refrigerated meatballs, either microwave gently for 1 minute or warm in a 350°F oven for 10 minutes. For frozen meatballs, thaw overnight in the refrigerator or reheat directly from frozen in a 350°F oven for about 15 minutes until heated through.
Pin it
With their incredible texture and flavor, these Asian pork and shrimp meatballs are guaranteed to become a favorite in your home too!
Frequently Asked Questions
- → Can I make these meatballs ahead of time?
Yes, you can prepare the meatball mixture a day in advance and store it in the fridge. Bake them fresh when ready to serve.
- → What dipping sauces pair well with these meatballs?
These meatballs taste great with Thai chili sauce, teriyaki sauce, sriracha, or a mix of sweet soy sauce and chili crisp. Experiment to find your favorite!
- → Can I make these meatballs spicy?
To add heat, mix some chili flakes into the mixture or increase the white pepper. Adjust to your desired spice level!
- → What are some serving suggestions?
Serve these meatballs with steamed rice, in a bowl of hot noodle soup, or as an appetizer with dipping sauces. They're versatile and delicious in any setting.
- → What can I use if I don’t have a food processor?
If you don’t have a food processor, finely chop the shrimp with a knife until it reaches a paste-like consistency.