Ingredients for Pork And Shrimp Asian Meatballs
- 3 green onions
- 3 cloves garlic
- Gingerroot
- 1/2 cup water chestnuts
- Ground Pork
- Large Raw Shrimp
- 1 large egg
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon salt
- Fresh Ground Pepper
- 4 tablespoons peanut oil
- Udon Noodles
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How to Make Pork And Shrimp Asian Meatballs
- Combine 2 green onions (finely chopped), 2 cloves garlic (minced), 1 inch ginger (minced), and 1/2 cup water chestnuts (finely chopped) in a food processor. Pulse until finely chopped.
- Transfer the mixture to a large bowl.
- Add 1 pound ground pork to the bowl and mix well.
- Place 1/2 pound shrimp (peeled and deveined) in the food processor and pulse until finely chopped.
- Add the chopped shrimp to the pork mixture.
- Add 1 large egg, 2 tablespoons oyster sauce, 1 teaspoon sesame oil, 2 tablespoons soy sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pork mixture. Mix gently until just combined.
- Form the mixture into 1 1/2-inch meatballs.
- Heat 3 tablespoons peanut oil in a large non-stick skillet over medium-high heat.
- Add the meatballs to the skillet and cook, turning frequently, until browned and cooked through (about 10-12 minutes).
- While the meatballs cook, toss 8 ounces noodles (your choice) with the remaining 1/2 teaspoon sesame oil and 1 tablespoon peanut oil according to package directions.
- Serve the meatballs over the noodles.
- Garnish with the remaining 1 green onion (chopped).
- Serve immediately with a side of flash-cooked greens sautéed with 1 clove garlic (minced).
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
13g
Fat
48g
Carbs
19g
