Pork and Shrimp Asian Meatballs

READY IN: 40mins
Recipe by Hey Jude

Here's some Asian comfort food that I like to make as an 'after-work' meal because it's so quick and simple.

Top Review by Chef Gabacha

I was horrified when my husband asked me to make some albondigas de camarone like those he had eaten at a street vendor stand in Guadajajara, Mexico. I pictured myself slaving for hours with dozens of hard-sought -after ingredients then ending up with something inedible. He LOVED the asian twist on theese, I liked the lettuce wrap idea and ....Well..thanks so much for this recipe. I do not have a food processor but the it worked öut fine

Ingredients Nutrition

Directions

  1. Place green onions, garlic, ginger and water chestnuts in your food processor and pulse until ingredients are finely chopped; transfer to a large bowl; add pork and mix.
  2. Place shrimp in same food processor and pulse until finely chopped; add to pork mixture.
  3. Add egg, oyster sauce, 1/2 tsp of sesame oil, soy sauce, salt and pepper to the pork mixture; mix lightly until just combined (I use my hands, it's easier), form into 1 1/2-inch balls.
  4. Heat 3 tablespoons of the peanut oil to a large, non-stick skillet oven medium-high heat; add meatballs; cook, turning often, until browned and cooked through, about 10 minutes.
  5. Meanwhile, toss noodles with remaining 1/2 tsp of sesame oil and 1 Tablespoon of peanut oil.
  6. Serve meatballs over noodles.
  7. Sprinkle with remaining chopped green onions.
  8. Serve this with flash-cooked greens with garlic.

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