Asian Meatball Bowls


Everyone loves a good meatball.

And I am a fanatic! So when I can find another way to make a meatball I am all about it!

These Asian inspired pork meatballs have become one of our favorite dinners.  It combines my favorite- meatballs with ginger, garlic, and soy sauce, to marry Italian cooking and Asian flare. The meatballs in the Asian teriyaki sauce are sure to be a hit with husbands and kids everywhere. Asian Meatballs is a an awesome make-ahead meal for a busy week. It is  great meal to have in the refrigerator, because it reheats so well.

And no- you don’t have to use the chop sticks!

Ingredients

Meatballs

1. 1 pound of ground pork

2. 1 egg

3. 1 clove of garlic, finely chopped

4. 1/2 tablespoon of fresh ginger, peeled and finely chopped

5. 2 tablespoons of soy sauce

6. 2 scallions, thinly sliced

7. 1/2 cup of bread crumbs

Sauce

1. 1 cup of soy sauce

2. 1 cup of brown sugar

3. 2 cloves of garlic, chopped

4. 1 1/2 tablespoon of chopped ginger

5. 1 teaspoon of sesame oil

6. 1 1/2 tablespoon of cornstarch

7. Scallions, sliced for garnish

 

Recipe

1. Preheat the oven to 375 degrees.

2. In a large bowl combine, pork, egg, garlic, ginger, soy sauce, scallions and bread crumbs, using your hands. Make sure everything has combined, but do not over mix .It will cause for hard meatballs.

3. Roll your meatballs, and place them on a parchment lined cookie sheet. (I typically can make 10 good sized meatballs with this recipe.)

4. Drizzle them with a little EVOO to help them crisp up on the inside. Bake for 20-25 minutes, or until cooked through.

5. On the stove top, drizzle the sesame oil in a small sauce pan. Add the ginger and garlic to the oil and saute until soften at  medium heat.

6. Add the soy sauce to the pan, along with the brown sugar and stir to combine.

7. In a small bowl, or cup add a splash of water to the cornstarch and whisk it together with a fork. Then add the mixture to the sauce pan. Note*-  Adding the water to the cornstarch, makes it easier for the cornstarch to mix into the sauce. It will avoid any clumps of cornstarch!

8. Bring the sauce to a low boil, and then drop the heat back down and let it simmer and thicken on low.

9. Once the meatballs have cooked through, add them to the sauce and garnish with sliced scallions.

There are so many options with this recipe. I served my Asian meatballs in a bowl with steamed broccoli and brown rice. They would be just as delicious with any steamed or sauteed veggie. Make the meatballs mini, and serve them at any party as a great appetizer!