Asian Meatballs

Asian Meatballs Ingredients

Ground Pork – Ground pork has a slightly higher fat content than it’s beef counterparts, lending itself to juicier meatballs. It can certainly be substituted for a leaner ground beef, or perhaps a combination of the two. I’ve noticed that the grocery stores are now selling a lean ground pork, which may be of interest. While there might be a slight flavour different whether you use ground beef or ground pork, ultimately, it comes down to personal preference.

Garlic – I tend to use fresh garlic when I make meatballs, though you can certainly replace it with ½ teaspoon of garlic powder.  If you are using fresh garlic, you will want to mince the garlic with a knife. Personally, I prefer to use a rasp, as I find it works much faster. I use the rasp again in this recipe when I go to add the ginger.

Ginger – Similar to the previous ingredient, I prefer to use fresh ginger in meatballs over ground ginger. I always keep some on hand in the freezer. That way, when I need it, I simply use a rasp to grate it into any recipe. Feel free to mince it if you are using fresh. If you are using ground ginger, use ¼ teaspoon for every tablespoon of fresh.

Soy Sauce – If you’ve ever been inside an Asian grocery store, it is amazing how many different varieties of soy sauce are out there! Like most things, if you find one that you like that fits your price point, then go with that. Keep in mind that you can find ones with reduced sodium and that are gluten-free. I recommend finding a light soy sauce for this recipe, though ultimately, any will work.

Egg – I use a large egg for this recipe, as that is all you need. When eggs are added to meatballs, they help to bind the ingredients together. Contrary to common belief, they do not add moisture to the meatballs, but instead, help the meatballs to retain their shape.  If you are increasing the amount of ground meat being used in this recipe, the general rule of thumb to follow is 1 egg per 1 pound of ground meat.

Bread Crumbs – Fine bread crumbs are an essential element to juicy meatballs. Their purpose is to absorb the juices from the meat and seasoning ingredients and in turn, traps the juices within the meatballs. If you have added too much of this ingredient, it can certainly dry out the meatballs, or create an unpleasant texture.  You will want to use about ½ cup of breadcrumbs per 1 pound of ground meat.

Sesame Oil – this is an excellent addition to any pantry. Light sesame oil can be used for stir fries and other cooking methods, as it has a high heat tolerance. Toasted sesame oil has a distinctive aroma and taste, and is best reserved for dressings or marinades. While it may seem more expensive compared to other cooking oils on the market, a little bit will go a long way, and most recipes require a minimal amount.

Salt & Pepper – the measured amounts for Kosher salt and ground pepper are guidelines. As always, feel free to season as desired!

Onion – Here you can add finely sliced green onions to the meat mixture. I recommend reserving a tablespoon or two to use as a garnish afterwards. Often times I will take a small yellow onion and grate in about a third to half a cup. This provides an onion flavor to the meatballs, without having chunks of onions throughout. The grated onion provides additional moisture, with its flavours getting absorbed by the breadcrumbs.

Non-stick spray – I use a spray bottle that contains vegetable oil. I use this to lightly spray the pan. Store-bought sprays work fine too, so use what you have available.

Hoisin Sauce – Hoisin sauce is yet another staple ingredient in my kitchen. It is an Asian sauce that has a unique flavor profile. It has s strong salty flavour, with a hint of sweetness. One of its ingredients is fermented soy beans, giving it an umami flavour that pairs fantastically with meats and in marinades. Due to its high sugar content, it works great as a glaze, though it is tasty enough on its own as a dipping sauce.

Rice Vinegar – Rice vinegar is commonly used in Asian cooking and is made from fermented rice. It is commonly used in sushi, marinades, dressings, and dips. Compared to regular white vinegar, it is less tangy and less acidic, with a slightly sweeter flavour. If you don’t have any on hand, you can use apple cider vinegar, or you can even add a pinch of sugar to regular vinegar to make it comparable.

Sesame Seeds (optional) – Toasted sesame seeds not only look great as a garnish over these meatballs, but they taste great too! If you’re toasting them yourself, keep a close eye on them as they can turn from being nicely browned to being dark and bitter in a matter of an instant!