Shrimp and Pork Meatballs

5 from 1 vote

This recipe for shrimp and pork meatballs creates Asian pork dumpling flavor without all the work. Perfect for a quick and easy weeknight meal.

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 262kcal

Preheat the oven to 425°F. Spray or oil a roasting pan with vegetable oil or line with parchment.
vegetable oil or spray for the pan
Add the ginger and garlic in the bowl of the food processor and process until chopped. Scrape down the bowl of the processor if necessary.
2 cloves garlic, 1 inch fresh ginger
Add the shrimp to the food processor and process until the shrimp is finely chopped.
½ pound raw shrimp, shelled, deveined, rinsed in cold water, and drained
Add the shrimp mixture to a medium bowl with all of the other ingredients, and use your hands to combine until well mixed.
1 pound ground or minced pork, ¾ cup panko or other dried breadcrumbs, 4 green onions, sliced thin, 2 tablespoons cilantro, chopped, 1 tablespoon soy sauce, ½ teaspoon salt, ¼ teaspoon ground black pepper or Szechuan pepper
Use a medium cookie scoop or your hands to form golf ball-sized meatballs and place them in the pan.
Bake for about 15 minutes, until the internal temperature reaches 160°F. I usually shake the pan once or twice during that time to get more even browning.

The mixture should be combined gently with your hands (no need to knead!) and rolled to form balls.
Use a medium cookie scoop to get meatballs of generally the same size for cooking consistency.
Parchment paper or a little oil prevents the meatballs from sticking to the pan.