These tasty pork and shrimp meatballs are the perfect dish to serve to a crowd as an appetizer. They also be part of a great meal with some steamed rice and greens.
But not just any ol’ meatballs.
These are pork and shrimp meatballs…with some Asian-type flavors happening in there that make them totally tasty and delicious!
Sounds good, don’t you think??
These tasty pork and shrimp meatballs are pretty simple to put together, where all it takes is dumping all the ingredients into a bowl and using your hand to mix it all up!
And then cooking it up is easy, too…let them spend some time in the oven and you’ve got a tray full of yum!
Everyone loves a good appetizer, and these meatballs totally fit the bill. Serve them with your favorite barbecue sauce…they’re the perfect nibbles to serve for your next party or gathering!
They’re also gluten-free, so anyone with a gluten allergy can enjoy them, too!
But don’t limit these meatballs to just being an appetizer, though. Besides being good for feeding a crowd, they’re also great on a plate with some rice and leafy greens, making for a complete meal. In fact, they would be a perfect flavor partner to my Savory Ginger Garlic Coconut Rice!
They would also be a tasty filling in lettuce wraps…or how about an Asian style meatball sandwich with a drizzle of teriyaki or sriracha sauce?? Yum!
Asian Pork and Shrimp Meatballs
- 1 lb. ground pork (454g)
- 3/4 lb. raw shrimp, minced (340g)
- 1/2 cup chopped green onion
- 3 garlic cloves, grated or minced
- 1 tbs sesame oil
- 1 tbs fish sauce
- 1 tbs honey
- 1 tsp grated ginger
- 1 tsp ground black pepper
- 3/4 tsp salt
- Add raw shrimp to a food processor and pulse until it is finely chopped. (See note below.)
- Combine shrimp, ground pork, and all remaining ingredients in a bowl.
- Using your hands, mash the mixture together.
- Once well combined, place meatball mixture in the fridge for one hour.
- Preheat oven 375 deg F (190 C).
- Line baking sheet with parchment paper.
- Form pork and shrimp mixture into balls and place on the baking sheet.
- Bake for 25 minutes.
- Serve hot 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.
- Add some chili flakes to the mixture if you want a spicy kick!
- Add another 1/2 - 1 tsp of black pepper if you want more of a peppery taste.
- Serve with a simple mixture of sweet soy sauce and a drop or two of chili oil or serve with your favorite BBQ or teriyaki sauce.
If you make this dish and share your photo on Facebook or Instagram, be sure to tag me @dayinthekitchen!
You might also like: