Spicy Asian Meatballs

These are not your run-of-the-mill meatballs. These are special.

I was inspired to make this Spicy Asian Meatball recipe after perusing the site for something to make on a weekend afternoon (yes, we do use our own blog sometimes. #SoMeta), and I rediscovered our old recipe for a Meatball Banh Mi that seemed to have gotten a lot of love from The Woks of Life readership.

Decidedly baguette-less, and feeling too lazy to walk the few blocks to the grocery store (it was THAT kind of weekend afternoon), I miraculously had all the ingredients I needed to do some meatball experimentation. Instead of doing a sandwich, however, I served these babies on top of rice.

Which was a good idea. (When is it ever a bad idea to serve something on top of rice?)

The key was making a quick and delicious sauce to roll these little spicy meatballs in. Spooned over steamed jasmine rice, with some leafy herbs mixed in, and a squeeze of lime, it was heaven in a bowl.

Now, you don’t have to serve these the same way I did. You can also just serve them on their own, as an appetizer. Just add toothpicks. Or, if you DO happen to have a baguette in the house (or you’re simply not as lazy as I am), you can do a sandwich.

These Asian meatballs also do really well in the freezer. Simply freeze them solid on a parchment paper-lined tray, and then transfer to a freezer bag. You can take them out and fry them up whenever the meatball cravings strike.

Ok, enough talk. Let’s cook.

You’ll need:

• 1 pound ground pork
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped Thai basil
• 1 scallion, chopped
• 3 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon cornstarch
• 2 tablespoons fish sauce (divided)
• 4 teaspoons sugar (divided)
• ½ cup chicken or pork stock
• 3 tablespoons Shaoxing wine (or any rice wine or dry sherry)
• 2 teaspoons light soy sauce
• 1/2 teaspoon dark soy sauce
• Cornstarch slurry – 1 teaspoon cornstarch dissolved into 1 tablespoon water
• 1 lime, juiced

In a bowl, combine the ground pork, cilantro, basil, scallions, garlic, crushed red pepper flakes, cornstarch, 1 tablespoon fish sauce, and 2 teaspoons sugar.

Form into meatballs (you should get about 20). Place the meatballs on a parchment-lined baking sheet, and transfer to the freezer for 20 minutes.

After the meatballs have been chilled, heat a tablespoon of oil in a cast iron or nonstick skillet over medium high heat.

Fry the meatballs until browned on all sides and cooked through. Remove from the pan and set aside.

Put the skillet over medium heat, and immediately add the stock to deglaze, scraping up the bits at the bottom of the pan. Add the Shaoxing wine, light soy sauce, dark soy sauce, the remaining tablespoon of fish sauce, and remaining 2 teaspoons of sugar.

Bring to a simmer, and add the cornstarch slurry. Stir for a couple minutes, until thickened. Add the lime juice and the meatballs back into the pan. Simmer your spicy Asian meatballs until fully warmed through, and serve!

You can serve these Spicy Asian Meatballs by themselves as an appetizer (toothpick time), or in a bowl with rice with some extra herbs on the side.

Not gonna lie, the rice is a compelling option with these Asian Meatballs. Especially with all that extra sauce you have in the pan!

Print Recipe

5 from 7 votes

Spicy Asian Meatballs

These spicy Asian meatballs are not your run-of-the-mill variety. These Asian meatballs are delicious, unique and will redefine your meatball expectations!

Prep Time45 mins

Cook Time20 mins

Total Time1 hr 5 mins

Course: Appetizers and Snacks

Cuisine: Asian

Keyword: asian meatballs

Servings: 4

Calories: 362kcal

Author: Sarah

Ingredients

• 1 pound ground pork
• 2 tablespoons cilantro (chopped)
• 2 tablespoons Thai basil (chopped)
• 1 scallion (chopped)
• 3 cloves garlic (minced)
• 1 teaspoon red pepper flakes
• 1 tablespoon cornstarch
• 2 tablespoons fish sauce (divided)
• 4 teaspoons sugar (divided)
• ½ cup chicken or pork stock
• 3 tablespoons Shaoxing wine (or any rice wine or dry sherry)
• 2 teaspoons light soy sauce
• 1/2 teaspoon dark soy sauce
• 1 teaspoon cornstarch (dissolved into 1 tablespoon water)
• 1 lime (juiced)

Instructions

• In a bowl, combine the ground pork, cilantro, basil, scallions, garlic, crushed red pepper flakes, cornstarch, 1 tablespoon fish sauce, and 2 teaspoons sugar. Form into meatballs (you should get about 20). Place the meatballs on a parchment-lined baking sheet, and transfer to the freezer for 20 minutes.
• After the meatballs have been chilled, heat a tablespoon of oil in a cast iron or nonstick skillet over medium high heat. Fry the meatballs until browned on all sides and cooked through. Remove from the pan and set aside.
• Put the skillet over medium heat, and immediately add the stock to deglaze, scraping up the bits at the bottom of the pan. Add the Shaoxing wine, light soy sauce, dark soy sauce, the remaining tablespoon of fish sauce, and remaining 2 teaspoons of sugar.
• Bring to a simmer, and add the cornstarch slurry. Stir for a couple minutes, until thickened. Add the lime juice and the meatballs back into the pan. Simmer the meatballs until fully warmed through, and serve!

Notes

Makes 20 meatballs.

Nutrition

Calories: 362kcal | Carbohydrates: 10g | Protein: 21g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 83mg | Sodium: 1032mg | Potassium: 402mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4.9% | Vitamin C: 5.2% | Calcium: 2.4% | Iron: 7.2%