Prep Time
30min
Cook Time
25min
Number of servings
18-20 meatballs
Ingredients
Meatballs:
1 lb / 0.5 kg lean ground pork
½ cup / 125 mL panko breadcrumbs
1 large egg, slightly beaten
2 green onions, finely chopped
2 cloves garlic, minced
1 Tbsp / 15 mL grated ginger root
1 Tbsp / 15 mL red curry paste
1 Tbsp / 15 mL fish sauce
½ tsp / 2 mL salt
¼ tsp / 1 mL ground black pepper
Honey-Soy Dipping Sauce:
2 Tbsp / 30 mL soy sauce
2 Tbsp / 30 mL lime juice
1 Tbsp / 15 mL honey
1 tsp / 5 mL sesame oil
2 green onions, thinly sliced
1 tsp / 5 mL chopped cilantro
1 tsp / 5 mL grated ginger root
1 garlic clove, minced (optional)
Sweet Chili Dipping Sauce:
½ cup / 125 mL sweet chili sauce, store bought
2 Tbsp / 30 mL lime juice
1 garlic clove, minced
Directions
- Preheat oven to 375°F.
- Line rimmed baking sheet with parchment paper.
- In large bowl, gently combine ground pork, breadcrumbs, egg, green onion, garlic, ginger, curry paste, fish sauce, salt and pepper; do not overmix. Form mixture into 1 ½-inch balls.
- Arrange meatballs on baking sheet, about 1 inch apart. Bake in preheated oven for 12-15 minutes.
- Turn and bake 8-10 minutes more or until instant-read thermometer registers 160°F.
- Meanwhile, whisk together all ingredients for each of the dipping sauces. Set aside.
- Serve meatballs as an appetizer with dipping sauces.
