Asian Meatballs

Recipe by Gay Gilmore
READY IN: 40mins




  • Preheat the oven to 400 degrees F.
  • In a medium bowl, use a fork to combine the pork, sausage, ginger, shallot, water chestnuts, soy sauce and cilantro.
  • use your hands to form the mixture into 1-inch balls, placing the meatballs into a large roasting pan.
  • Cook the meatballs for 20-25 minutes, shaking the pan every 5 minutes to rotate the meatballs and brown the sides evenly.
  • Meanwhile, in a small bowl, whisk the cornstarch with 1 Tablespoon of water and set aside.
  • When the meatballs are done, remove them from the pan to cool.
  • Place the roasting pan over medium heat and add the garlic and ginger.
  • Cook, stirring for 30 seconds.
  • Add the chicken stock, stirring up any cooked on bits.
  • Stir in the remaining soy sauce, brown sugar, and chili paste.
  • Bring the mixture to a boil, then whisk in the cornstarch mixture, and simmer until thickened, about 1 minute.
  • Pour the warm sauce over the meatballs and toss to coat.
  • The meatballs may be held in the roasting pan, covered with foil for up to 1 hour (over very very low heat if you want).
  • Serve with toothpicks.