5 recipes with asian meatballs

Before I tell you about these delicious meatballs, I wanted to let you know if you receive an email twice from me, apologies. I’m in the throes of changing to a new email system making things better for you, the subscriber (if you haven’t subscribed, check out the blue box top right column or bottom of post on a mobile device). I’m still learning & ironing the bugs out, it’s techy stuff & it leaves me scratching my head sometimes. Instead of receiving an email each time I post a recipe, there’ll be a newsletter sent out once every couple of weeks, eventually weekly once I get better at the design & execution of it. Anyway, onto this amazing chicken & pork Asian meatball recipe. This one recipe can be turned into five different recipes. You can make the meatballs ahead of time & freeze them. Or freeze half of them for another recipe later. They’re even delicious as is with some sweet chili sauce for dipping. 

chicken & pork asian meatballs

chicken & pork asian meatballs
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  1. 12 oz (340g) ground pork
  2. 12 oz (340g) ground chicken
  3. 1 egg, lightly beaten
  4. 1/3 thinly sliced green onions
  5. 1/3 cup coarsely chopped cilantro (coriander)
  6. 3 tablespoons cornstarch (cornflour)
  7. 2 tablespoons finely grated, peeled ginger
  8. 2 tablespoons hoi sin sauce
  9. 4 garlic cloves, minced
  10. 2 teaspoons crushed dried red chilies, optional
  1. Preheat oven to 400°F (200°). Line 2 baking sheets with parchment paper.
  2. Combine all ingredients together in an extra-large bowl (using your hands works best for this) Drop rounded tablespoons of mixture onto a prepared baking sheet. Using slightly wet hands, roll into balls. Place on other prepared baking sheet in a single layer. Give a light spray with cooking spray. Bake for about 25 minutes, or until browned and thoroughly cooked. Makes about 36 meatballs.
  1. Meatballs can be frozen in resealable bags for up to 3 months. Or stored in the fridge for 3 days.
The Fresh Aussie http://thefreshaussie.com/
The meatballs are baked & once cooled, you can freeze them in a re-sealable bag or Tupperware container. Or, turn them into one of these easy & really tasty recipes below. I will include all the recipes at the end. First, & my favorite of all the recipes: chicken & pork asian meatball Thai basil stir-fry…

chicken & pork asian meatball thai basil stir-fry

Maybe you feel like a salad for dinner. What about an asian meatball salad with soy dressing? With the meatballs being served cold, meaning you can make them ahead of time, this salad is a cinch: a little veggie chopping, a throw-together dressing & dinner is on the table in 15 minutes. 

chicken & pork asian meatball salad with soy dressing

I’ve started setting aside two hours on the weekend to do some prep for the following work week. These meatballs are the perfect make-ahead recipe to keep on hand, ready to throw into everything from a salad to a Thai green curry. They’d also be sooooo good on a crunchy baguette with some salad. YES!

Thai green curry meatballs

Thai curries are perfect to freeze. When I made this green curry, I froze half of it because it served four people & there’s only two of us. Maybe you want to serve this with coconut rice or plain steam jasmine rice, also great to freeze. I’m always a fan of Asian-inspired lettuce wraps. These were enjoyed for dinner & then lunch the next day. 

asian meatball lettuce wraps

Serve them family-style & let everyone make their own (easier for the cook). Or you do the assembly. Whatever floats your boat. Don’t forget to drizzle them with the heavenly creamy satay dressing. 

asian meatball lettuce wraps

No matter the weather, a bowl of fragrant South East Asian soup makes a perfect lunch or light dinner. Here is a bit of a cheat’s version of Vietnamese pho. The key is a good broth (stock). Try my slow cooker version of broth: it’s so flavorful & handy as hell to keep in your freezer. Get the recipe for the broth here

quick & easy meatball pho

My love affair with Asian food started when I was a little girl & 50 plus years later, I don’t see it quitting. All the recipes I shared in this post are boldly flavored & use lots of fresh veggies. They all use one key ingredient: the chicken & pork Asian meatballs but can be transformed into multiple recipes. Whether you choose to try one or all of the recipes, I hope they inspire you to not only eat better but maybe to try something new. Life is an adventure, meant to be enjoyed & food as you know, is a part of that. Until next time, eat well. Oh & don’t forget, please be patient as I switch things up here, with hopes of leading to a better experience for you. xo


chicken & pork asian meatball thai basil stir-fry
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  1. 1 tablespoon peanut or coconut oil
  2. 1 quantity of chicken & pork Asian meatballs, thawed
  3. 1 tablespoon finely chopped ginger
  4. 4 garlic cloves, minced
  5. 2 teaspoons sesame oil
  6. 8 oz (225g) sugar snap peas, trimmed
  7. 1 medium red pepper (capsicum), thinly sliced
  8. 8 green onions, trimmed and cut into 3/4-inch (2cm) pieces
  9. 2 or 3 small red chilies, thinly sliced
  10. 2 tablespoons fish sauce
  11. 1/4 cup grated palm sugar (or packed brown sugar)
  12. 1 tablespoon soy sauce
  13. 1 cup fresh Thai basil leaves, packed
  14. coconut rice to serve, optional
  1. Heat a large wok or frying pan over medium-high heat. Add peanut oil, meatballs, ginger & garlic & stir-fry for about 2 minutes or until fragrant.
  2. Add sugar snap peas & stir-fry for 1 minute or until bright green. Add pepper; stir-fry 1 minute.
  3. Add remaining ingredients; stir-fry until hot & basil leaves are just wilted, peas are cooked & meatballs are hot. Serve with coconut rice, if desired. Serves 4.
The Fresh Aussie http://thefreshaussie.com/
chicken & pork asian meatball salad with soy dressing
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  1. 4 cups torn romaine (cos) lettuce leaves
  2. 1 cup shredded carrot
  3. 2 small cucumbers, thinly sliced
  4. 8 radish, sliced
  5. 1/2 small red onion, thinly sliced
  6. 1 sweet green pepper (capsicum), seeded & thinly sliced
  7. 1 quantity of chicken & pork Asian meatballs, sliced
  8. 1/2 cup roasted peanuts
  10. 1/4 cup peanut or olive oil
  11. 2 tablespoons seasoned rice vinegar
  12. 2 tablespoons lime juice
  13. 2 tablespoon palm sugar or brown sugar
  14. 1 tablespoon soy sauce
  1. To make the dressing: Combine all ingredients in a small bowl; whisk until smooth.
  2. Arrange lettuce, carrot, cucumbers, radish, onion & meatballs in salad bowls. Drizzle with dressing; sprinkle with peanuts. Serves 4.
The Fresh Aussie http://thefreshaussie.com/
thai green curry meatballs
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  1. 14 oz (400ml) can coconut milk
  2. 1/2 cup chicken broth (stock)
  3. 6 kaffir lime leaves, bruised
  4. 2 tablespoons Thai green curry paste
  5. 1 tablespoon fish sauce
  6. 2 tablespoons palm sugar (or brown sugar)
  7. 1 quantity chicken & pork Asian meatballs
  8. 8 oz (225g) sugar snap peas, trimmed
  9. 2 tablespoons lime juice
  10. handful of cilantro leaves
  11. Steamed rice or rice noodles to serve
  1. Combine coconut milk, broth, lime leaves, curry paste, fish sauce & sugar in a wok or large frying pan over medium-low heat. Simmer, partially covered (you don’t want the coconut milk to boil over), for 10 minutes to infuse flavors; remove lime leaves.
  2. Add meatballs & sugar snap peas. Simmer 2 to 3 minutes or until peas are cooked but still crisp & meatballs are hot.
  3. Stir in juice & cilantro. Serve with rice or noodles. Serves 4.
The Fresh Aussie http://thefreshaussie.com/
asian meatball lettuce wraps
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  1. 1 Bibb (butter/Boston) lettuce, leaves separated, washed & dried
  2. 1 quantity of chicken & pork Asian meatballs
  3. 1 cup shredded carrot
  4. 1/2 small red onion, thinly sliced
  5. 2 small cucumbers, sliced
  6. 6 radish, sliced
  7. 1/2 cup mint leaves
  8. 1/2 cup cilantro leaves
  9. 1/2 cup chopped roasted peanuts
  11. 1/3 cup mayonnaise
  12. 2 tablespoons peanut butter
  13. 2 tablespoons sriracha sauce (Asian hot chili sauce)
  14. 2 tablespoons lime juice
  15. 1 tablespoon honey
  1. To make the sauce: Combine all ingredients in a small bowl.
  2. Fill lettuce leaves with meatballs, carrots, onion, cucumber & radish. Drizzle with sauce.
  3. Top with mint, cilantro & peanuts. Serves 4.
The Fresh Aussie http://thefreshaussie.com/
quick & easy meatball pho
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  1. 6 cups good quality chicken broth (stock)
  2. 3 star anise
  3. 1 cinnamon stick
  4. 1-inch piece peeled ginger, sliced
  5. 4 garlic cloves, peeled & bruised
  6. 2 tablespoons fish sauce
  7. 2 tablespoons hoi sin sauce
  8. 2 tablespoons lime juice
  9. 1 quantity chicken & pork Asian meatballs
  10. 1 cup bean sprouts
  11. Sliced fresh jalapeno, Thai basil leaves & lime wedges to serve
  1. Pour broth into a large saucepan. Add star anise, cinnamon stick, ginger & garlic. Cover & bring to a boil. Reduce heat to low. Simmer 15 minutes to infuse the broth. Remove & discard star anise, cinnamon stick, ginger & garlic.
  2. Stir in fish sauce, hoi sin sauce & juice. Increase heat to medium. Add meatballs. Cover & simmer 5 minutes or until meatballs are hot.
  3. Spoon broth & meatballs into bowls. Top with bean sprouts, jalapeno slices, basil leaves & lime wedges. Serves 4.
The Fresh Aussie http://thefreshaussie.com/

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