Crispy Asian Meatballs Recipe
Crunchy on the outside but juicy on the inside. Flavorful even without a dipping sauce. However, this sweet and sour sauce is just so good with everything too 😋! I also use these meatballs in a soup instead of frying it sometimes. You just have to try these Asian meatballs!
Equipment
- 1 wok
Ingredients
For Meatball
- 1 bundle bean thread AKA glass noodles
- 200 grams ground pork
- 1 tbsp sesame oil
- 1 egg
- 1 tbsp corn starch
- 1 tbsp soy sauce
- 1 tbsp oyster sauce or Hoisin sauce
- 1 tsp ginger chopped
- 1 tsp garlic minced
- salt to taste
- pepper to taste
- 1 tbsp cilantro chopped
- 1 tbsp green onion chopped
- oil to fry
For dipping sauce
- 1 tbsp lime juice
- 2 tbsp Thai sweet chili sauce
- 1 tbsp Sriracha sauce optional
- 1 tsp cilantro chopped
Instructions
Prepare the Ingredients
- Soak the bean thread in the room temperature water for 10 minutes.
- Mince garlic, ginger, green onion, and cilantro.
Make and cook the meatball
- Cut the bean thread into small pieces.
- In a bowl, mix ground pork, garlic, ginger, sesame oil, salt, pepper, soy sauce, and oyster sauce together to season. Then add cilantro, green onion, bean thread, egg, and corn starch. Mix well with your hands.
- Spray your hands with some oil and start shaping the seasoned pork into bite size balls.
- Shallow or deep fry the meatball using medium heat until golden brown. The safe internal temperature is 145-150 °F (63 °C).
- Serve with sliced cucumbers and dipping sauce. Enjoy!