Asian-Inspired Pork Meatballs have a wonderfully light-citrusy flavor and a soft and fluffy texture.
These meatballs are so good that I've actually enjoyed them cold, right out of the fridge, for breakfast. Wait. I think that's pretty normal for me around here! LOL
I found the inspiration for this recipe in a new cookbook I recently purchased called "The Complete Low-Carb Cookbook" by George Stella (page 79) and made my own adaptions to what I found in George's original recipe.
I'm pretty sure that even with the changes I've made, they're still considered low-carb (or at least lower-carb) if you don't count the addition of brown rice that I've used as the bedding for these delicious meatballs.
These pork meatballs are relatively light in flavor and texture. The mixture of the pork and some prepared ponzu sauce (found in the International aisle of your grocery store) gives them a light citrusy flavor, and the teriyaki and ground ginger give them a wonderful mouthwatering bite and slightly spicy headiness.
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Serve these meatballs alone (for the low-carb version) or on top of some brown rice, as I've shown here. Then, top them with some green onions slices and some fragrant orange zest strips for an added bonus of texture and flavor!
You'll find that these meatballs are over-the-top fabulous and worthy of being eaten cold, for breakfast, right out of the fridge! Or maybe that's just me! 🙂
Additional Asian-Inspired Recipes:
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Printable Recipe Card
ASIAN INSPIRED PORK MEATBALLS
Ingredients
For the meatballs:
- 2 pounds lean ground pork
- 1 large egg
- 1 medium (about 1 tablespoon) shallot minced
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons ponzu sauce
- 2 teaspoons garlic powder
- 2 teaspoons ground ginger
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons peanut oil
For the sauce:
- 1 ½ cups orange juice
- 2 teaspoons sesame oil
- 3 tablespoons ponzu
- ⅔ cup water
- 1 tablespoon cider vinegar
- 2 scallions chopped
- 1 tablespoon orange zest
Instructions
- -Mix the first nine ingredients for the meatballs in a large bowl.
- -Form the meat mixture into golf ball-sized meatballs.
- -Brown the meatballs on all sides in a large skillet over medium/high heat in the peanut oil. *Note - This is best done in two batches.
- -Once all the meatballs are browned, remove them to a covered bowl to keep warm.
- -In the same skillet, reduce the heat to medium and deglaze the pan with the first five ingredients for the sauce, making sure to scrape up the browned bits from the bottom of the skillet.
- -Cook the sauce for about 5 minutes, stirring occasionally.
- -Return the meatballs to the skillet along with the sauce.
- -Cover and cook on medium heat for approximately 15 minutes or until they are no longer pink in the middle.
- -To serve, sprinkle the meatballs with the sliced scallions and the orange zest. If desired, place the meatballs on top of some brown rice first, and spoon some of the sauce over the meatballs.
Notes
Nutrition
I sincerely hope you'll enjoy making (and eating) these delicious pork meatballs with an Asian-inspired twist as much as I've enjoyed bringing this recipe to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Sandee says
Made the Asian gd duck meat balls using half gd turkey and half gd pork.
I combined the sauce ingredients in to the meat mixture. Made and browned the meat balls.
Froze them and then baked them straight from the freezer for Easter appetizer.
All enjoyed them and asked for them again this year.
thanks.
Renée says
What a wonderfully creative way to make and serve these meatballs, Sandee!
Glad I was able to inspire you to make this recipe your own!
Thanks for the comment! I appreciate it!
Renee
Susan says
I love making untraditional style meatballs. Who says they need to be served with pasta? They can be a meal too and these look great!
Coleen @ The Redhead Baker says
Those meatballs look delicious! I love the idea of topping them with orange zest! Great extra kick of flavor!
Savory Experiments says
This looks amazing- Love that you served them over rice!
Angie Barrett says
Oh I wish that we were having this for dinner tonight! I love the photos too!
Sarah W. Caron (Sarah's Cucina Bella) says
My family would LOVE this. Looks awesome!
Marly says
This recipe could take a little work, but it's definitely veganizable. That's a little like godzillable, but in reverse. Thanks for the inspiration!
Nutmeg Nanny says
These meatballs look awesome! Loving all that Asian flavor!
Meredith says
You are so creative! Love it!
Paula-bell'alimento says
Now I'm craving meatballs ; )
Amanda @the_kitcheneer says
These look great! I could definitely chow down on these!
Ashley @ Wishes and Dishes says
I definitely could eat these cold for breakfast..that's how good they look! 🙂
Kim (Feed Me, Seymour) says
These look fantastic! I'd eat them all in one mouthful!
claire @ the realistic nutritionist says
My husband would DIE for these!
foody schmoody says
These looks great. I just made a version of Asian style meatballs last week that I'll be posting this week. A bit different from yours. I will have to give yours a try too.
Souffle Bombay says
The flavors happening here are spot on - LOVE Asian Meatballs!!