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


  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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