These tasty pork and shrimp meatballs make the perfect appetizer or dish to feed a crowd. Each bite is tender and infused with familiar Asian flavors we all love, almost like wontons without the wrapper! They are also delicious with some steamed rice or in a bowl of hot noodle soup!
- Ground pork
- Raw shrimp
- Green onions
- Sesame oil
- Fish sauce
- Soy sauce
- White pepper
How to Make Pork and Shrimp Meatballs
Pulse the raw shrimp a few times in a food processor to turn it into a paste-like texture. If you don't have a food processor, you can chop it with a knife.
Combine the shrimp, ground pork, chopped green onions, garlic, ginger, sesame oil, honey, fish sauce, soy sauce, white pepper, and salt in a bowl.
Use a spoon or rubber spatula to mix all the ingredients, or go the much easier route and simply use your hands! You want to make sure the mixture is well combined and almost paste-like.
Set the meatball mixture in the fridge for an hour to let it firm up a bit and for the flavors to meld.
Portion out the meatball mixture and roll into balls. If you want to be really precise, you can weigh the meat and divide by how many meatballs you want! For me, this recipe comes to about 500 grams, so I make 10 meatballs that are 50 grams each.
Place the meatballs on a baking sheet lined with parchment paper and bake in a preheated 375F/190C oven for 25 minutes.
Obviously, these Asian pork and shrimp meatballs are a great appetizer and are a great addition to a food spread when feeding a crowd. Make the meatballs smaller to feed more people or for one-bite poppers!
Don't forget the dipping sauces! I really like eating them with a Thai red chili sauce, or I'll mix up a simple combination of sweet soy sauce and chili crisp! Other great dipping options would be teriyaki sauce, sriracha, or how about a Thai curry dipping sauce??
These meatballs are also great for a meal...add them to a bowl of noodle soup, stuff them in lettuce wraps, or enjoy them with a simple serving of rice and greens. My Savory Ginger Garlic Coconut Rice would also complement the meatball flavors perfectly!
Commonly Asked Questions
Yes, that would work! Cooking them in a skillet on the stovetop will also work.
Yes, you can make the meatball mixture ahead of time up to one day. You can also form the meatballs ahead of time and store them covered in the fridge up to one day before baking.
Yes, you can shape the raw meatballs, freeze them in a single layer on a pan lined with parchment paper, then store the frozen meatballs in a zippered freezer bag.
You're going to love how easy it is to make these tasty pork and shrimp meatballs. They're full of flavor and simply fun to eat...they're sure to be a crowd pleaser!
Asian Pork and Shrimp Meatballs
- Add raw shrimp to a food processor and pulse a few times until it is like a paste. (See recipe note below.)
- Combine shrimp, ground pork, green onions, garlic, ginger, fish sauce, sesame oil, honey, soy sauce, white pepper, and salt in a bowl.
- Using your a stiff spoon or your hands, mix the ingredients together until well combined. Place meatball mixture in the fridge for at least one hour, up to one day.
- Preheat oven 375 deg F (190 C).
- Form pork and shrimp mixture into balls and place on a baking sheet lined with parchment paper. To make sure the meatballs are all the same size, weigh the meatball mixture, and then divide by how many meatballs you want (eg. 500 grams total, ten meatballs at 50 grams each).
- Bake meatballs for 25 minutes.
- Serve immediately with your favorite dipping sauce.
- If you do not have a food processor, chop the raw shrimp using a knife until it is like a paste.
- Use a spoon to mix all the ingredients together if you don't want to use your hands, but I find using my hands works best in getting everything well-blended.
- I weigh the meatball mixture and divide the weight by how many meatballs I want to make. I often get a 500 gram total and portion it into ten 50 gram meatballs.
- Add some chili flakes to the mixture if you want a spicy kick!
- Double the amount of white pepper if you want more of a peppery taste.
- Serve with Thai chili sauce, teriyaki sauce, sriracha, or a simple mixture of sweet soy sauce and chili crisp.
This post was originally published on January 7th, 2019, and was republished May 23rd, 2023 with an updated recipe, new photos and writing.