Asian Pork Meatballs

Olivia Homecook
by Olivia Homecook
2 Portions
30 min

A perfect appetiser, side dish, or topping on another Asian-style dish, these pork balls are surprisingly light and fragrant.

Serve them alongside vibrant green herbs like cilantro (which, if you don't have, can be replaced with parsley or Thai basil) to make the pork ball pop visually and for some extra herby freshness.

If you decide to make and fry the meatballs in advance, you can easily heat them back up in an oven set to approx. 300°F, which works best in this case as the meatballs will heat up evenly and come out a little crispy without browning too much.

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Recipe details
  • 2  Portions
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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  • 1 lb or 500 grams of minced/ground pork (or you may use ground chicken)
  • 1 tsp grated ginger
  • 3 cloves garlic , finely minced
  • 4 dried kaffir lime leaves, stem removed and roughly crushed (this is optional or you may use fresh kaffir lime leaves)
  • 2 tsp dried chillies (you may reduce the amount or use fresh chillies instead)
  • ¼ cup cilantro , leaves and stem finely chopped
  • ¼ cup spring onion/scallions finely chopped
  • 1 tsp brown sugar
  • ½ tsp salt
  • ¼ tsp ground white pepper
  • 1 tbsp fish sauce
  • 1 small egg, lightly beaten
  • ½ cup panko breadcrumbs (+ extra 1/4 cup if needed)
  • ¼ cup vegetable oil for frying
  • ½ cup or 125 ml sweet chilli sauce (store bought) to be use as dipping sauce

In a medium bowl, add the pork mince alongside all the other ingredients except for the breadcrumbs. Mix well with your hands, then add the breadcrumbs and mix again.
Scoop up 1 slightly heaped tablespoon and roll into a ball.
Add the vegetable oil into a frying pan and heat over medium-high heat. Add the meatballs and cook until slightly browned.
Serve warm with chili sauce and garnish with cilantro leaves.