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Author Notes: Asian Meatballs - definitely 1 leg up on the Italian variety! —mtlabor
- 1 pound ground pork
- 1 small onion, grated
- 1 egg
- 5 garlic cloved, minced and divided
- 2 teaspoons fresh ginger
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 4 tablespoons plus 2 teaspoons soy sauce
- 1/2 cup panko bread crumbs
- 2 tablespoons honey
- 4 tablespoons black bean sauce with garlic
- pinch of cornstarch
- pinch of powdered ginger
- 2 cups jasmine rice, cooked
- 1 teaspoon canola oil
- 1/4 cup shredded carrots
- 4 green onions, chopped
- 1 small can water chestnuts
- 1 small can bamboo shoots
- 1/4 cup roasted peanuts
- 3 tablespoons pad thai sauce
- Preheat oven to 400 F.
- Combine pork, egg, grated onion, 3 garlic cloves, fresh ginger, salt, black pepper, red pepper flakes, 2 teaspoons soy sauce, and panko bread crumbs in a medium bowl. Mix well and form about 1-2 inch meatballs.
- Heat canola oil in a large skillet and brown meatballs on all sides. Do not cook all the way, just get them nice and browned. Then place on a greased baking sheet and bake in oven for about 15 minutes.
- Drain most of oil off of skillet, but leave just a bit. Combine honey, black bean garlic sauce, corn starch, powdered ginger, and 4 tablespoons of soy sauce in a small bowl. Add to skillet under medium heat and cook until it bubbles and slightly thickens. Pour mixture over meatballs and coat well.
- Heat up a little more canola oil in another large skillet under medium high heat and add garlic. Stir until fragrant, about a minute or so, and add in cooked rice. Then add carrots, bamboo shoots, water chestnuts, and peanuts. Mix well. Add pad thai sauce and a few dashes of soy sauce to the rice mixture. Incorporate the sauces well throughout the rice. Top with chopped green onion.
- Serve meatballs on top of rice and dig in!
- This recipe was entered in the contest for Your Best Meatballs