Ginger Scallion Pork Meatball with Potsticker Dipping Sauce

5 from 5 votes

Ginger Scallion Pork Meatball with Potsticker Dipping Sauce

If you enjoy Asian potstickers, you're going to LOVE these Ginger Scallion Meatballs. Both the meatballs and the Potsticker Dipping Sauce come together quickly with minimal fuss.

Prep Time25

Cook Time22

Total Time47

Course: Main Course

Cuisine: Asian, Asian-fusion

Keyword: Asian Pork Meatballs, Ginger Scallion Meatballs, Potsticker Dipping Sauce

Servings:

Calories: 308kcal

Author: Chris Scheuer

Ingredients

For the Potsticker Sauce:

⅓ cup low-sodium soy sauce
¼ cup water
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon finely grated fresh ginger
2 teaspoons sesame oil
½-1 teaspoon chili garlic sauce (you could also use Sriracha)
2 teaspoons sesame seeds optional

For the meatballs:

1 pound ground pork (ground chicken or turkey will also work)
1 large egg
½ cup panko crumbs
4 medium garlic finely minced
1 bunch scallions 7-8 medium size scallions
2 tablespoons finely chopped fresh ginger
¼ cup finely chopped fresh cilantro (can use basil as an alternative)
1 tablespoon brown sugar packed
1 tablespoon sesame oil
2 tablespoons soy sauce
½ -1 teaspoon chili garlic sauce depending on how much heat you prefer
¼ teaspoon kosher salt

For serving:

ramen noodles lo mein noodles or udon noodles, cooked according to the package directions
crushed peanuts
fresh mint basil and/or cilantro, optional
marinated cucumbers and red onion see Notes below
stir fried snow peas or sugar snap peas are also delicious with the meatballs

US Customary - Metric

Instructions

For the prep:

Preheat the oven to 375˚F. Line a sheet pan with foil (for easy cleanup.) Spray the foil generously with nonstick cooking spray. Set aside.

For the Potsticker Sauce:

Combine all sauce ingredients in a small bowl or jar with a tight-fitting lid. Stir or shake until well combined. Set aside.

For the meatballs:

In a medium-large bowl, combine all of the meatball ingredients. Using your hands or a rubber spatula, mix until everything is combined but don’t over mix. Using a retractable scooper or a large spoon, portion the mixture into 2-tablespoon scoops (around 1½ ounces or 40g). Give each portion a little squeeze then, with slightly wet hands, roll each one into a ball and arrange on the sheet pan spaced 1½-2 inches apart.
Drizzle a little olive oil over each meatball then bake for 20-22 minutes or until light golden brown, brushing each meatball with some of the potsticker sauce after 10 minutes of baking.

For serving:

Serve with noodles or rice. Garnish with fresh herbs and chopped peanuts, if desired.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

I like to serve these Ginger Scallion Meatballs with marinated cucumbers and red onions. To make these, slice 4-5 mini cucumbers on a long diagonal then half each slice lengthwise. Combine the sliced cucumbers in a bowl with ¼ of a medium red onion, sliced thin, 2 tablespoons rice vinegar, 2 teaspoons sugar and a pinch of kosher salt. Stir it all together and let it sit while you prepare the meatballs.

Nutrition