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!
Course Appetizers, Snacks
Cuisine Asian
Keyword easy gluten-free, low-carb, meatballs, party food
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.
Notes
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.