Best Pork And Shrimp Asian Meatballs Recipes

PORK AND SHRIMP ASIAN MEATBALLS

Pork and Shrimp Asian Meatballs image

Here's some Asian comfort food that I like to make as an 'after-work' meal because it's so quick and simple.

Provided by Hey Jude

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

5 green onions, chopped
2 cloves garlic, coarsely chopped
1/2 inch gingerroot, peeled and coarsely chopped
1 (8 ounce) can sliced water chestnuts, drained,rinsed and drained
3/4 lb ground pork
1/2 lb large raw shrimp, peeled and deveined and coarsely chopped
1 egg
1 tablespoon oyster sauce
1 teaspoon sesame oil
2 teaspoons soy sauce
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
4 tablespoons peanut oil
1 (8 ounce) package asian udon noodles or 1 (8 ounce) package egg noodles, prepared according to package instructions

Steps:

Place green onions, garlic, ginger and water chestnuts in your food processor and pulse until ingredients are finely chopped; transfer to a large bowl; add pork and mix.
Place shrimp in same food processor and pulse until finely chopped; add to pork mixture.
Add egg, oyster sauce, 1/2 tsp of sesame oil, soy sauce, salt and pepper to the pork mixture; mix lightly until just combined (I use my hands, it's easier), form into 1 1/2-inch balls.
Heat 3 tablespoons of the peanut oil to a large, non-stick skillet oven medium-high heat; add meatballs; cook, turning often, until browned and cooked through, about 10 minutes.
Meanwhile, toss noodles with remaining 1/2 tsp of sesame oil and 1 Tablespoon of peanut oil.
Serve meatballs over noodles.
Sprinkle with remaining chopped green onions.
Serve this with flash-cooked greens with garlic.

Nutrition Facts : Calories 731.6, Fat 35.1, SaturatedFat 9.7, Cholesterol 219.2, Sodium 1805, Carbohydrate 59.1, Fiber 4.8, Sugar 3.3, Protein 43.1

ASIAN PORK AND SHRIMP MEATBALLS

ASIAN PORK AND SHRIMP MEATBALLS image

Categories Pork Fry

Yield makes 24 or so meatballs

Number Of Ingredients 16

Ingredients

5 scallions, with most of the green left on, cut into 1 long pieces
3 dried chinese mushrooms, rehydrated in hot water, washed, and stems removed, and sliced thin
2 cloves garlic, sliced
1 8 oz. can sliced water chestnuts
1/2 inch garlic, peeled and grated
3/4 pound ground pork
1/4 pound peeled veined shrimp
1 large egg
1 Tbs. each oyster sauce and asian sesame oil
2 tsp. lite soy sauce
1/2 tsp. each salt and pepper
canola or peanut oil for frying
Dipping sauce: Mix together,
1/2 tsp peeled and grated ginger
1/4 c. each dry sherry lite soy sauce
1 tsp. asian sesame oil

Steps:

Place the scallions, mushrooms, garlic, water chestnuts, and ginger in a food processor fitted with a steel blade. Pulse until the food is minced. Remove to a bowl. Place the shrimp in the bowl of the food processor and pulse until the shrimp is minced. Add to the bowl. Add the remaining ingredients except canola or peanut oil to the bowl, and mix well. Form the mixture into small meatballs. Heat a skillet, add the oil and when hot, drop the meatballs into the pan and brown on all sides. Serve with dipping sauce.

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