Pork and Shrimp Asian Meatballs
photo by Noveria T.
- Ready In:
- 5 green onions, chopped
- 2 cloves garlic, coarsely chopped
- 1⁄2 inch gingerroot, peeled and coarsely chopped
- 1 (8 ounce) can sliced water chestnuts, drained,rinsed and drained
- 3⁄4 lb ground pork
- 1⁄2 lb large raw shrimp, peeled and deveined and coarsely chopped
- 1 egg
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 4 tablespoons peanut oil
- 1 (8 ounce) package asian udon noodles or (8 ounce) package egg noodles, prepared according to package instructions
- 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.
- Place shrimp in same food processor and pulse until finely chopped; add to pork mixture.
- 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.
- 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.
- Meanwhile, toss noodles with remaining 1/2 tsp of sesame oil and 1 Tablespoon of peanut oil.
- Serve meatballs over noodles.
- Sprinkle with remaining chopped green onions.
- Serve this with flash-cooked greens with garlic.
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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 Ã¶ut fine
Made this last night and only made a couple of subs. No green onions, so used about 2-3 Tsp chopped onion and no oyster sauce, so used Fish sauce. This was delicious and the closest thing to the wonderful potsticker filling from my fabourite Chinese restaurant (now sadly closed). I used a food processor to make the texture very fine and they stayed tender and moist after cooking.
Russ made these for dinner and after discussing it, we decided not to use a food processor but to chop all the stuff and leave some texture to it all-I especially love the crunch water chesnuts add. We also decided to add some fresh coriander (cilantro) which really gave it the meatballs a lift too. For a change, I think the mix would be nice sauted and served in lettuce cups with extra oyster or hoisin served over it.