Ginger Scallion Pork Meatballs
Chef Mandy Tanner
30 meatballs
10 minutes
15 minutes
92
Italian
Dinner
These juicy ginger and scallion meatballs are made with Kurobuta Ground Pork and are packed with flavor. Fresh ginger and thinly sliced scallions add brightness to the rich ground pork, while soy sauce is used in place of salt and adds depth, the honey adds a touch of sweetness. These are craveable bites and come together and cook quickly. Serve with steamed rice and thinly sliced scallion greens for an incredibly delicious meal in under 30 minutes.
Ingredients
2 lbs. Kurobuta Ground Pork
3 scallions, whites and greens, thinly sliced, plus more for serving
2 tablespoons chopped fresh cilantro
2 tablespoons soy sauce, or Tamari
1 tablespoon finely grated fresh ginger, from a 1 ½-inch piece
¼ teaspoon pepper
1 tablespoon oil, for cooking
steamed rice, for serving
Directions
In a large bowl, add the ground pork, scallions, cilantro, soy sauce, ginger, and pepper. Mix the ingredients together with hands or a wooden spoon. Do not overwork the mixture or the meatballs will be tough.
Line a rimmed baking sheet with parchment paper. Portion into 30 golf ball sized meatballs.
Heat a large skillet over medium heat. Add the oil, then add the meatballs, working in batches if needed, and cook, turning occasionally until browned on all sides, and the meatballs are cooked through and have reached an internal temperature of 165°F, 10 to 15 minutes. Alternatively, preheat the oven to 400°F. Place the meatballs on a parchment lined baking sheet on a rack in the center of the oven and bake until browned and the internal temperature reaches 165°F, about 15 minutes.
Remove the meatballs from the pan and serve warm with steamed rice and additional scallions, as desired. Enjoy!