Ingredients

The following ingredients have 20 Servings
  • 1 lb 454 g ground pork
  • 3 green onions (white and pale green part only, finely chopped)
  • 3 cloves garlic (finely chopped)
  • 2 tsp 10 ml finely grated fresh ginger
  • 2 tsp 5 ml toasted sesame oil
  • 1 tsp 5 ml toasted sesame seeds
  • 1 tsp 5 ml sambal oelek (or finely chopped Thaï red peppers, with or without the seeds, depending on your tolerence to heat)
  • 2 tbsp 30 ml soy sauce
  • 3 tbsp 30 ml finely chopped fresh cilantro
  • 1 tsp 5 ml kosher salt
  • ¼ cup 60 ml breadcrumbs
  • 1 egg

Instruction

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Mix all the ingredients together in a large bowl, and mix well to blend in the seasonings (using your hands is best). Roll meatballs by heaping tablespoonfuls (I use a 0.75-oz (1½ tbsp) mini ice cream scoop). You want the meatballs to be 1½-inch (3.75 cm) in size. Place the meatballs on the baking sheet, making sure they don’t touch each other. Bake for 20 to 25 minutes or until golden and cooked through (test one meatball after 20 minutes to see if it’s done to make sure you don’t overcook the meatballs).