Feb 202013

Since I don’t buy ground beef here making traditional meatballs is difficult. I don’t buy it because every time I have, I have been disappointed with the taste. And especially now because of the recent horse meat scandal across the UK.

I make a chicken burger using more asian influences and decided to do the same with these meatballs. They are simple and taste great.

Pork Balls

Pork Balls


1 pound of ground pork meat

1 egg

1/2 Cup of chopped Cilantro

1/2 Cup of finely chopped water chestnuts

1/4 Cup of chopped Scallions

1 1/2 Tablespoons of finely chopped fresh ginger

1 Tablespoon of Soy Sauce

1/3 Cup of Panko bread Crumbs

about 1/2 Cup of Cornstarch to roll the balls in.

Vegetable oil for cooking

In a bowl mix all of the ingredients together until well combined- except the cornstarch and vegetable oil.  Now depending on how you are serving, as an appetizer, or as part of main will depend on the size you make your meatballs. I used a larger ice cream scoop since I was serving them as part of a main. Form each ball and then roll around in cornstarch.

Pork Meat Balls Covered in Corn Starch

Pork Meat Balls Covered in Corn Starch

Heat oil in frying pan, you need enough oil to cover half of the meat ball. Cook for 3 minutes on each side. Serve with Soy Sauce or Duck Sauce.



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