Asian pork meatballs

Votes: 2

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6-8

These oven-baked Asian meatballs are served on Boston lettuce leaves with a dipping sauce. They're a great appetizer for parties or buffets. In addition to ground pork, they also include fried cabbage and fried shiitake mushrooms, and each meatball is brushed with an Asian sesame sauce before baking. The resulting meatballs are incredibly juicy on the inside and have a crisp, savory crust on the outside.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meatballs

2 tablespoons of vegetable oil
3 cups finely shredded white cabbage (about a quarter of a head)
220 g shiitake mushrooms, stems removed, caps thinly sliced
Freshly ground white pepper
2 large eggs + 1 egg white
0.7 kg of minced pork
4 green onions, chopped
3 cloves garlic, crushed
5 cm ginger root, peeled and finely grated (about 1 tbsp.)
3 tablespoons lightly salted soy sauce
1 tbsp dark sesame oil
2 teaspoons of sugar
2 tsp cornstarch

Sauce

0.5 cup hoisin sauce
2 tsp. sriracha sauce
1 tsp. rice vinegar
1 tbsp. sugar
3 tablespoons sesame seeds
1 head Boston lettuce, leaves separated

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Prepare the meatballs:

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and sprinkle with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool. Wipe out the skillet, add the remaining 1 tablespoon vegetable oil and the mushrooms. Sprinkle with 1/4 teaspoon salt and a pinch of pepper and cook, stirring occasionally, until the mushrooms are lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
Lightly beat the eggs and egg whites in a large bowl. Add the ground pork, green onions, garlic, ginger, soy sauce, sesame oil, sugar, and cornstarch. Add the cabbage, mushrooms, and some freshly ground black pepper and mix with your hands to distribute evenly (do not pack the ground pork too tightly). Wet your hands and form the ground pork into 18 balls (about 2 inches each); place them on the prepared baking sheet.

Prepare the sauce:

Combine the hoisin sauce, Sriracha, vinegar, sugar, and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with sesame seeds. Bake until tender, 18-22 minutes. Serve on lettuce leaves with the remaining sauce.

Categories:

recipe / Party Dishes / Appetizers / Beer snacks / Snacks with sauces / Meat appetizers / / Food Network - recipes / Asian cuisine

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