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Tender Pork Meatballs

These flavorful pork meatballs are juicy, savory, and a perfect addition to any comforting meal. Whip them up quickly for weeknight dinners or special gatherings.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 20 meatballs
Course: Appetizer, Main Course
Cuisine: Asian, Comfort Food
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 9 oz ground pork (preferably not lean) Opt for meat with a bit of fat—it adds flavor and juiciness.
  • 1 clove garlic Fresh garlic provides an aromatic punch.
  • 1/4 teaspoon white peppercorns These add a unique earthiness compared to black pepper.
  • 1 tablespoon soy sauce Use low-sodium soy sauce for less salt without sacrificing flavor.
  • 1 teaspoon fish sauce A key ingredient that brings depth and umami.
  • 2 teaspoons sugar Balances the savory flavors perfectly.
  • 1 small ice cube Helps keep the meat mixture cool and maintains texture (optional).

Method
 

Preparation
  1. Begin by bringing a pot of water to a gentle boil for cooking the meatballs.
  2. In a mortar and pestle, pound the garlic and white peppercorns into a fine paste.
  3. In a food processor, combine the ground pork with the garlic and pepper paste, soy sauce, fish sauce, sugar, and the optional ice cube. Blitz until well-mixed and somewhat pasty, about 15-20 seconds.
  4. Roll the mixture into balls about 1/2-inch in diameter.
Cooking
  1. Once the water is boiling, gently add the meatballs and cook for about 2 minutes or until they’re fully cooked through and floating.
  2. Use a wire skimmer to remove the meatballs and add them to your dishes, especially in noodle soups or on a bed of rice.

Notes

These meatballs can be customized with different herbs or spices. For best texture, mix without overworking the meat. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.