24 May Sesame-Ginger Pork Meatballs
Sesame-Ginger Pork Meatballs
By: Toby Amidor
Nutrition Information
- Serves: 4 servings
- Serving size: 4 meatballs with sauce
- Calories: 309.79
- Fat: 21.67 g
- Saturated fat: 5.23 g
- Trans fat: 0.07 g
- Carbohydrates: 6.58 g
- Sugar: 2.53 g
- Sodium: 432.27 mg
- Fiber: 0.86 g
- Protein: 23.26 g
- Cholesterol: 72.01 mg
Recipe type: Appetizer & Snacks, Meal Prep, Main (Meat, Chicken)
Prep time:
Cook time:
Total time:
Recipe from Create Your Plate Diabetes Meal Prep Cookbook by Toby Amidor. Published by Robert Rose Books. Photo courtesy of Ashley Lima. All Rights Reserved.
Ingredients
Meatballs
- 1 lb (500 g) lean ground pork
- 3 green onions, white and green parts, chopped
- 1 carrot, peeled and grated
- 2 cloves garlic, minced
- 2 tbsp (30 mL) reduced-sodium soy sauce
- ¼ tsp (1 mL) ground ginger
- 2 tbsp (30 mL) olive oil or canola oil
Sauce
- 1 tbsp (15 mL) sesame oil
- 1 tbsp (15 mL) unseasoned rice vinegar
- 2 tsp (10 mL) cornstarch
- 1 tsp (5 mL) garlic powder
Instructions
To Make The Meatballs:
- In a medium bowl, add the pork, green onions, carrot, garlic, soy sauce and ground ginger. Using clean hands, mix until combined.
- Roll 1 tbsp (15 mL) of the pork mixture into a 2-inch (5 cm) ball. Place on a large plate and repeat with the remaining pork mixture to make about 16 meatballs. Loosely cover the plate and place in the refrigerator for at least 30 minutes and up to 3 hours.
- In a large skillet or sauté pan, heat the olive oil over medium-high heat. When the oil is shimmering, add the meatballs and cover. Cook, turning once, until browned on all sides, 8 minutes. Using a slotted spoon, transfer the meatballs to a clean plate and set the pan aside.
To Make The Sauce:
- In a small bowl, whisk together the sesame oil, rice vinegar, cornstarch, garlic powder, brown sugar blend, salt, ginger and hot pepper flakes.
- In the same skillet or sauté pan used to cook the meatballs, add the sauce and bring to a boil over high heat, whisking frequently and scraping the browned bits at the bottom of the pan. Reduce the heat to low and simmer, whisking constantly, until the sauce thickens, 1 to 2 minutes. Add the meatballs to the sauce and turn to evenly coat.
Isaac Robertson
Posted at 08:19h, 01 JulyAs a professional cook, I have tried many recipes for sesame-ginger pork meatballs in my day. I am always looking for the perfect balance of flavors and texture. However, this recipe is by far the best in its class for flavor, texture, and ease of preparation.
Ilse Funk
Posted at 19:04h, 09 OctoberOK, sauce ingredients don’t include brown sugar mix, pepper flakes or ginger….but the instructions do…..??? I love the meat recipe part but can’t give it more than 3 stars cuz there’s no accurate sauce aspect.