Asian Pork and Shrimp Meatballs (Print Version)
# Ingredients:
→ Meat
01 -
225 grams ground pork
02 -
180 grams raw shrimp
→ Vegetables and Herbs
03 -
½ cup chopped green onion
04 -
1 garlic clove, grated or minced
05 -
½ teaspoon grated ginger
→ Seasonings and Sauces
06 -
1 ½ teaspoons fish sauce
07 -
1 ½ teaspoons honey
08 -
1 teaspoon sesame oil
09 -
¾ teaspoon light soy sauce
→ Spices
10 -
¼ teaspoon white pepper
11 -
¼ teaspoon salt
# Instructions:
01 -
Add raw shrimp to a food processor and pulse a few times until it becomes like a paste.
02 -
In a bowl, combine shrimp paste, ground pork, green onions, garlic, ginger, fish sauce, sesame oil, honey, soy sauce, white pepper, and salt. Mix thoroughly using a spoon or hands until evenly blended.
03 -
Place the meatball mixture in the refrigerator for at least 1 hour, up to 1 day, to allow flavors to meld.
04 -
Preheat the oven to 190°C (375°F).
05 -
Shape the pork and shrimp mixture into evenly sized balls and place them on a baking sheet lined with parchment paper. Ensure uniformity by dividing the total weight of the mixture by the desired number of meatballs.
06 -
Bake the meatballs for 25 minutes, or until fully cooked through.
07 -
Serve immediately with a dipping sauce of your choice.
# Notes:
01 -
If you do not have a food processor, finely chop the shrimp until it becomes paste-like.
02 -
Use your hands for better incorporation of ingredients during mixing.
03 -
Weigh the total meatball mixture to calculate uniform ball sizes. For example, a 500g mixture can yield 10 meatballs weighing 50 grams each.
04 -
For additional spice, include chili flakes in the mixture.
05 -
Double the white pepper amount for a stronger peppery flavor.