Gingery Pork Meatballs with Fresh Cilantro
These Gingery Pork Meatballs are infused with fresh ginger and cilantro, offering a flavorful twist on traditional meatballs. Perfectly paired with wide rice noodles or spaghetti, they make for a delicious and aromatic meal.
Equipment
- Tinfoil-lined baking pan
- Measuring cups
- spatula
- Mixing spoon
Ingredients
- ½ cup of fresh cilantro chopped
- ¼ cup of dry breadcrumbs
- ¼ cup of red onion finely chopped
- 2 tablespoons of lower-sodium soy sauce
- 2 teaspoons of grated peeled fresh ginger
- 3 garlic cloves minced
- 1 pound of lean ground pork
- 1 large egg lightly beaten
Instructions
- Line a baking pan with tinfoil and ensure it is at least 1 inch deep.
- Preheat the oven to 450°F (232°C).
- In a large mixing bowl, combine the chopped cilantro, breadcrumbs, finely chopped red onion, soy sauce, grated fresh ginger, minced garlic, ground pork, and lightly beaten egg.
- Stir gently until the ingredients are evenly blended.
- Cover the mixture and chill in the refrigerator for 30 minutes to help the flavors meld and the mixture firm up.
- After chilling, divide the mixture into 20 equal portions and shape each portion into a meatball.
- Arrange the meatballs in a single layer on the preheated tinfoil-lined pan.
- Bake for about 20 minutes, or until the meatballs are fully cooked through and no longer pink in the center.
- Serve hot over wide rice noodles or spaghetti.
Notes / Tips / Wine Advice:
Pair with a light and crisp white wine like Sauvignon Blanc or a chilled Riesling to complement the ginger and cilantro flavors.
Nutritional Information
Calories: 190 kcal | Carbohydrates: 6 g | Protein: 12 g | Fat: 12 g | Fiber: 1 g | Sugar: 1 g | Salt: 450 mg
