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Nutrition Facts
Serving Size 1 meatballs 17g Recipe makes 48 meatballs)
Calories 43
Calories from Fat 26		(61%)
Amount Per Serving		%DV
	Total Fat 3.0g	4%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 68mg		2%
Potassium 55mg		1%
Total Carbohydrate 0.8g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.3g
Protein 3.2g		6%
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Asian Meatballs

Recipe #98268 | 40 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Gay Gilmore
Aug 20, 2004

A big hit at our wedding. Meatballs can be formed 1 day ahead and kept in refrigerator uncooked, and then just cooked and served.

48 meatballs (change servings and units)

Ingredients

1 lb ground pork
6 ounces sweet Italian sausage links, removed from casings
1 teaspoon freshly grated ginger, divided
1 small shallot, minced
1/4 cup finely chopped water chestnut
2 teaspoons low sodium soy sauce
1 tablespoon roughly chopped fresh cilantro
kosher salt

Sauce

1 teaspoon cornstarch
2 teaspoons low sodium soy sauce
1 clove garlic, minced
1 teaspoon freshly grated ginger
1/2 cup chicken stock
2 teaspoons packed dark brown sugar
1/2 teaspoon chili paste

Directions

1
Preheat the oven to 400 degrees F.
2
In a medium bowl, use a fork to combine the pork, sausage, ginger, shallot, water chestnuts, soy sauce and cilantro.
3
use your hands to form the mixture into 1-inch balls, placing the meatballs into a large roasting pan.
4
Cook the meatballs for 20-25 minutes, shaking the pan every 5 minutes to rotate the meatballs and brown the sides evenly.
5
Meanwhile, in a small bowl, whisk the cornstarch with 1 Tablespoon of water and set aside.
6
When the meatballs are done, remove them from the pan to cool.
7
Place the roasting pan over medium heat and add the garlic and ginger.
8
Cook, stirring for 30 seconds.
9
Add the chicken stock, stirring up any cooked on bits.
10
Stir in the remaining soy sauce, brown sugar, and chili paste.
11
Bring the mixture to a boil, then whisk in the cornstarch mixture, and simmer until thickened, about 1 minute.
12
Pour the warm sauce over the meatballs and toss to coat.
13
The meatballs may be held in the roasting pan, covered with foil for up to 1 hour (over very very low heat if you want).
14
Serve with toothpicks.

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Featured Reviews for This Recipe

From: KeyWee

On Aug 29, 2009

These were a huge hit at my pre-lazer-light-show appetizer party! I followed the ingredients exactly except to use spicy Asian chili sauce instead of the paste, and I doubled the sauce recipe because it just didn't sound like enough. I also made everything ahead of time, refrigerated and reheated ~ worked perfectly. Thanks Gay, wherever you are!

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From: Londonsbk

On Aug 30, 2008

This was very good. The different textures withing the meatballs were excellent. I subsituted parley for the cliantro and it turned out great. Next time I will double the recipe because they were that big of a hit.

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From: Heidi C.

On Sep 22, 2006

Hi Gay What A great recipe this is!!!I love the flavor.I made this for a potluck at work and everyone wanted the recipe.I coulnt find chili paste so I used chili garlic sauce instead...Its still very thick stuff.I also didnt want to do all the shaking involved to make them brown so I baked them for almost all the time required and then put them under the broiler for the last few minutes of their baking time.I followed the rest of the recipe exactly and they came out great!!! I will be making these again soon.

4 people found this review helpful

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From: Bergy

On Dec 8, 2005

This is a tasty easy recipe to make - I cut the recipe in half because I was only preparing it for two persons as an afternoon appetizer - no problem. I will freeze the extra cooked meatballs then make the sauce fresh when I am serving them . They are so good I am sorry I didn't make the whole recipe. The sauce is very flavorful . I kept the chili paste at 1/2 tsp even for the half recipe ( we enjoy a bit of heat) and this just gave a nice kick not too hot! - Just right for us. Thanks Gay I think there will always be room for these in my freezer. Mmmm

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