Pork Meatballs with Ginger and Lemongrass

Tender, juicy and utterly loaded with flavor, these pork meatballs with ginger and lemongrass offer a Southeast Asian-inspired take on classic meatballs. Brimming with freshly grated ginger, lemongrass, garlic, cilantro, chives and a touch of fish sauce and soy, this pork meatballs recipe pops with flavor when paired with chili-lime slaw and rice, or makes a mouthwatering addition to a flavorful soup broth!

Pork meatballs brimming with Southeast Asian flavor

Meatballs are a total comfort food if you ask me, and when prepared with TLC and love, yield tender, juicy and succulent results—they taste like pure bliss on a fork!

We really enjoy meatballs in our household (especially uniquely flavored ones).

From my ultra-comforting French onion meatballs, to fall-inspired turkey meatballs in pumpkin sage sauce, from zesty Mexican baked meatballs, to classic Swedish meatballs, each recipe offers its own wonderfully unique flavor profile.

So when I got a hankering for a fresh, new meatballs recipe, I thought pork would be a terrific option packed with really aromatic Southeast Asian-inspired ingredients.

These pork meatballs with ginger and lemongrass are perfectly tender, juicy and light, and absolutely brimming with loads of zippy flavor in each and every bite-full.

And because these meatballs are baked, there's no need to stand at the stove searing or frying in batches. Just line 'em up on a sheet pan, bake until deeply browned.

Enjoy this recipe with some zippy chili-lime slaw, or add it to your favorite Asian-style soup!

My recipe for pork meatballs with ginger and lemongrass

To create light, tender, and succulent meatballs, the secret lies in combining aromatic ingredients with the right binding agents.

For these Southeast Asian-inspired pork meatballs, I create an aromatic paste in the food processor using ginger, lemongrass, garlic, fresh chives, cilantro, fish sauce, and a touch of soy. This ensures the flavors are evenly distributed throughout each delectable bite.

For the binding agents, I process fresh bread into breadcrumbs (though panko works just as well) and moisten them with a splash of milk. A whisked egg completes the mixture, helping the meatballs hold their shape while contributing to their scrumptious texture.

Here's a sneak peek at my pork meatballs with ginger and lemongrass recipe: (or just jump to the full recipe...)

1. To get started, I add all of my aromatic ingredients to the bowl of my food processor, and process until smooth and finely minced.
2. Next, I prepare my meatball mixture in a large bowl by combining the ground pork along with the milk-moistened breadcrumbs, my seasoning and aromatic mix, plus the whisked egg.
3. I then form the meatballs, rolling to make them round.
4. Next, I bake for roughly 28 minutes, or until the meatballs are deeply browned and cooked through.
5. While they bake, I like to prep a zippy and spicy-tangy chili-lime slaw to serve with them, especially if I'd like to turn these into a heartier meal.
6. I like to serve these delicious pork meatballs in a bowl with slaw and rice, or add them to a flavorful Asian-style broth alongside noodles and vegetables.

Recipe

Pork Meatballs with Ginger and Lemongrass

by Ingrid Beer

Print Recipe

These succulent pork meatballs are brimming with aromatics such as ginger and lemongrass, perfect over rice or added to an Asian-style soup!

Category: Entree
Cuisine: Southeast Asian

Yield: 18 meatballs (about 3 meatballs per person)

Nutrition Info: 680 calories per serving (3 meatballs and about 1 cup slaw)

Prep Time: 40 minutes
Cook time: 28 minutes
Total time: 1 hour 8 minutes

Pork Meatballs Ingredients:

• 2 medium stalks lemongrass, tough outer husk removed and roughly chopped (about 2 ½ to 3 tablespoons)
• 2 inch piece of fresh ginger, peeled and roughly chopped
• 6 cloves garlic, smashed
• 2 tablespoons roughly chopped cilantro leaves, plus extra for garnish
• 2 tablespoons roughly chopped chives
• 1 ½ cups fresh breadcrumbs or panko
• 2 tablespoons milk or water
• 1 ½ pounds ground pork
• 1 large egg, whisked
• 2 tablespoons fish sauce
• 1 ½ teaspoons soy sauce
• ¾ teaspoon salt
• ½ teaspoon black pepper
• Avocado oil or olive oil, for brushing over meatballs before baking

Chili-Lime Slaw Ingredients:

• 3 cups thinly sliced red cabbage
• 3 cups thinly sliced green cabbage
• 3 tablespoons chopped cilantro
• ¼ cup thinly sliced red onion
• Juice of 2 limes (about 4 tablespoons)
• Zest of 1 lime
• 1 ½ tablespoons fish sauce
• 1 ¼ teaspoons sugar
• ½ to ¾ teaspoon red pepper flakes (more or less, depending on desired spice level)
• 1 ½ tablespoons avocado oil

Preparation:

1. Begin by gathering and prepping all of your pork meatball ingredients according to the ingredient list above to have ready and organized for use.
2. To the bowl of a small or medium-size food processor, add the chopped lemongrass, ginger, garlic, 2 tablespoons chopped cilantro and chives; pulse until very finely minced. Spoon this aromatic mixture into a small dish to hold.
3. To a large bowl, add the breadcrumbs and milk, and combine. Once moistened, add the ground pork, whisked egg, processed aromatic mixture, and remaining ingredients through the black pepper. Use clean hands to combine very well, distributing the flavor throughout the meat.
4. Scoop out roughly 2-ounce portions of the pork mixture, roll into meatballs (there should be roughly 18 meatballs), and chill in the freezer for 30 minutes. (The meatballs will be very tender and soft, and chilling them will help them set up.)
5. Preheat the oven to 425°, and line a sheet pan with parchment paper or oiled foil.
6. Next, if preparing the chili-lime slaw as an accompaniment, gather and prep all ingredients according to the list above to have ready and organized for use.
7. To make the slaw, add the red and green cabbage to a large bowl, along with the 3 tablespoons of cilantro and the sliced red onion, and toss to combine. Keep cold in the fridge until ready to dress and serve.
8. Make the slaw dressing by adding the lime juice, lime zest, fish sauce, sugar, red pepper flakes, and avocado oil to a small glass jar with a lid, and shake vigorously to combine. (Or, use a small food processor.) Set aside until ready to dress the slaw.
9. Once the pork meatballs have chilled, give them one more roll between the palms of your hands to round their shape if they've settled, then place onto the prepared sheet pan, and brush each meatball with a small amount of avocado oil.
10. Bake the meatballs for about 28 minutes, rotating the sheet pan once during baking for even color, or until the meatballs are golden-brown and baked through.
11. When ready to serve, toss the slaw with about half of the dressing, to start with. Add more as needed.
12. Then, serve the pork meatballs (about 3 per serving) over rice or noodles if desired, with the slaw on the side. Or, simply add the meatballs to an Asian-style soup broth for delicious flavor and added protein.

Tips & Tidbits for my pork meatballs with ginger and lemongrass recipe:

• Process the aromatics for easier combining: While you could certainly finely mince the lemongrass and ginger, and press the garlic through a garlic press before adding to the pork, I like to use a small food processor. I simply add all of the aromatic ingredients to my processor to make a very fine mince. It's just easier to distribute into the ground pork, and imparts flavor evenly into every bite of the meatballs.
• Fish sauce for some delicious umami: Fish sauce adds just the right amount of umami (a uniquely savory flavor). It's a bit salty, pungent, and really delicious with the other ingredients in the recipe. You can find it in the Asian section of the market, near soy sauce and other Asian sauces.
• Bake these pork meatballs to keep things simple and easy: Part of what I love about these meatballs is that I don't have to stand at the stove searing off batches of meatballs until cooked through. I simply place them onto a sheet pan and bake at a nice, high temperature (425°) until deeply browned and crispy on the bottom and top. No babysitting required!
• What to serve with pork meatballs: The mildly spicy chili-lime slaw pairs perfectly with these pork meatballs, its bright, spicy-sour flavors balancing their richness. Serving the meatballs over rice transforms them into a satisfying complete entree.
• Add the pork meatballs to soup broth: For a rich, meaty and flavorful option, you can add the cooked meatballs to your favorite Asian-style soup, with or without noodles!
• How to store pork meatballs: Store meatballs in a covered container in the refrigerator for individual portions throughout the week. For longer storage, cool the meatballs completely after baking, freeze, and reheat as needed for quick, delicious meals.

Craving more flavorful Asian-inspired dishes? Check out my recipe for Lemongrass Chicken, Spicy Pork with Noodles, Beef Fried Rice, Coconut Chicken Soup, Ramen with Lemongrass-Ginger Broth, or even my recipe for Coconut Curry Shrimp!