Ground Pork Meatballs In Ginger Scallion Broth

These Ground Pork Meatballs are not your average meatballs. In fact, this recipe leans a bit more towards soup, given the flavorful ginger scallion broth that the meatballs cook in. To make it even heartier, add noodles (Udon or Soba work well) or even a spoonful of steamed rice. Either way, you can expect big, bold flavors with lots of ginger, soy sauce, and sesame oil.

Why do I love these pork meatballs so much? They’re unbelievably tender and juicy, and while they’d be delicious on their own, it’s really the umami-rich broth that takes them over the top. Sautéed scallions and maitake mushrooms add deep flavor, but get creative — you can add bok choy, carrots, or any other vegetables you love. This is a completely flavor-packed meatball recipe that I think you’re going to love.

For more delicious meatball recipes, try our Thai Turkey Meatballs with Coconut Curry, Gochujang Chicken Meatballs, or Lemon Oregano Chicken Meatballs next!

Ingredient Notes

• Pork meatballs made with ground pork, egg, breadcrumbs, fresh mint, garlic, ginger paste, low-sodium soy sauce, sesame, and fish sauce. 
• Neutral oil: for cooking the scallions and mushrooms.
• The broth is made with scallions, maitake mushrooms, Kosher salt, chicken broth, sliced ginger (or just use more ginger paste, it’s fine), dark soy sauce, and rice wine vinegar (or mirin). 
• Optional: serve over rice or noddles and garnish with chili oil, scallions, fresh cilantro, and lime wedges.

If you’re not familiar with dark soy sauce, think of it as a thicker, richer soy sauce that adds wonderful depth. Also, if you love ground pork, I’ve got another fantastic recipe for you to try: Thai holy basil pork stir-fry!

Easy Instructions

Full instructions and quantities can be found in the recipe card below.

1. Make the meatball mixture. Combine ground pork, egg, breadcrumbs, chopped mint, grated garlic, ginger paste, soy sauce, sesame oil, and fish sauce in a bowl. Thoroughly mix using your hands.
2. Form the meatballs. Wet your hands, take about 2 tablespoons of the mixture, and roll into uniform balls. Place on a parchment-lined baking sheet.
3. Broil the meatballs. Place under a broiler until browned on both sides.
4. Make the broth. Heat neutral oil in a pot, add sliced scallions and maitake mushrooms, cook until browned, stir, then season with Kosher salt.
5. Add broth. Pour in low-sodium chicken broth, stir in sliced ginger and dark soy sauce. Bring to a boil, then simmer.
6. Add meatballs to the broth. Stir in rice wine vinegar, add meatballs to the broth, and simmer until cooked through.
7. Garnish, then serve. Enjoy meatballs in bowls or over rice or noodles. Sprinkle with chili oil, sliced green onions, and fresh cilantro. Serve immediately with lime wedges on the side.

I absolutely love broiling meatballs (versus pan searing on stove top). It creates so much less mess, making for easier cleanup, and everything cooks evenly.

Make-Ahead, Leftovers, & Storage

• To make-ahead: You can prepare the meatball mixture and store it covered in the fridge for up to 24 hours before forming and cooking the meatballs. The broth components can also be prepped in advance, refrigerated, and combined with the meatballs just before serving.
• Leftovers and storage: Store leftover meatballs and broth in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stove top, then top with fresh garnishes.
• To freeze: Uncooked meatballs can be frozen on a baking sheet until firm, then transferred to a sealed container or freezer bag for up to 2-3 months. Thaw in the refrigerator before cooking. The broth can also be frozen separately. When ready to use, reheat the broth and cook the meatballs until they reach a safe internal temperature.

Serving Suggestions

I like to serve these meatballs in bowls with either noodles (udon or soba noodles are great!) or over a bed of rice. Top with a spoonful of chili oil for a bit of heat, then sprinkle on some thinly sliced green onions and fresh cilantro to add a burst of freshness. A squeeze of fresh lime juice over the meatballs just before eating really rounds out the flavors. 

If you’re looking for side dishes, these pork meatballs would go great with my crispy Asian-inspired Brussels aprouts or tender miso eggplant.

This is hands down one of our favorite meatball recipes! Juicy, tender, and absolutely packed with flavor. You’re going to love this dish!

If you make this Ground Pork Meatball recipe, please let us know by leaving a review and rating below!

And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!

Print Recipe

No ratings yet

Pork Meatballs in Scallion Broth

My Ground Pork Meatballs in Ginger Scallion Broth are impossibly tender and juicy and can be enjoyed with noodles, rice, or on their own. They're seasoned with sesame, garlic, and ginger, then broiled to give the meatballs a crisp exterior. Finish cooking in a flavorful broth flavored with scallions, ginger, and maitake mushrooms. You've never had meatballs like these! Dairy-free.

Prep15 minutes mins

Cook35 minutes mins

Total50 minutes mins

Course: Dinner

Cuisine: American, Italian

Keyword: asian meatballs, ground pork meatball recipe, how to make ground pork meatballs

Servings: 4 servings

Calories: 509kcal

Author: Ari Laing

Video

Equipment

Rimmed baking sheet

Parchment paper

Mixing bowl

Large soup pot or Dutch oven

Spatula

Ingredients

• 1 lb ground pork
• 1 large egg, whisked
• ½ cup breadcrumbs, not panko
• 2 Tbsp finely chopped mint
• 2 cloves garlic, grated
• 2 tsp ginger paste, or 1-inch piece of fresh ginger root, peeled and grated
• 1 Tbsp low-sodium soy sauce
• 2 tsp sesame oil
• 2 tsp fish sauce
• 2 Tbsp neutral oil, such as grapeseed, avocado, or canola oil
• 4 scallions, thinly sliced, divided
• 2 bunches maitake mushrooms, ripped into small pieces
• ½ tsp Kosher salt
• 4 cups low-sodium chicken broth, or vegetable broth
• 1 inch piece of fresh ginger, peeled and sliced into ¼-inch thick strips
• 3 Tbsp dark soy sauce, this is different than low-sodium – yes you can substitute if need be, but the flavor and color of the broth won’t be quite the same
• 2 Tbsp rice wine vinegar, or mirin
• Chinese chili oil
• Fresh cilantro, for serving
• Lime wedges, for serving
• Optional: white rice or noodles, for serving

Instructions

• Make the meatball mixture. Line a rimmed baking sheet with parchment paper, then preheat a broiler to high with an oven rack about 6-inches from the heating unit. In a large bowl, combine 1 lb ground pork, 1 large egg, ½ cup breadcrumbs, 2 Tbsp chopped mint, 2 cloves grated garlic, 2 tsp ginger paste, 1 Tbsp low-sodium soy sauce, 2 tsp sesame oil, and 2 tsp fish sauce. Use your hands to thoroughly combine.
• Form the meatballs. Lightly wet your hands with water, then take about 2 tablespoons of the mixture at a time and roll into uniform spheres. Place on the prepared baking sheet. Repeat until all meatballs are formed.
• Broil the meatballs. Place under a broiler, then cook for 5 minutes on the first side. Remove from the oven, carefully flip the meatballs over, and cook an additional 4-5 minutes on the second side. Note: the meatballs may not be fully cooked yet!
• Meanwhile, make the broth. In a large pot, heat 2 Tbsp neutral oil over medium-high heat. Add half of the thinly sliced scallions and maitake mushrooms, stir, then cook undisturbed for about 3-4 minutes. Stir well, then continue cooking for another 2-3 minutes. Once the mushrooms have browned a bit, season with ½ tsp Kosher salt.
• Add broth. Add 4 cups low-sodium chicken broth, then stir in the sliced ginger and 3 Tbsp dark soy sauce. Bring the mixture to a boil, then reduce to a simmer. Cook for 10 minutes.
• Add meatballs to the broth. Stir in 2 Tbsp rice wine vinegar (or mirin), then taste and adjust seasoning as needed. Carefully add the meatballs to the broth and simmer for 5 minutes while they finish cooking.
• Garnish, then serve. Meatballs can be enjoyed in bowls as is or spooned on top of rice or noodles. Before serving, sprinkle with a spoonful of chili oil, the remaining thinly sliced green onions, and fresh cilantro. Enjoy immediately with lime wedges on the side.

Notes

• To make-ahead: You can prepare the meatball mixture and store it covered in the refrigerator for up to 24 hours before forming and cooking the meatballs. The broth components can also be prepared in advance, refrigerated, and combined with the meatballs just before serving.
• Leftovers and storage: Store leftover meatballs and broth in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stove top, then top with fresh garnishes.
• To freeze: Uncooked meatballs can be frozen on a baking sheet until firm, then transferred to a sealed container or freezer bag for up to 2-3 months. Thaw in the refrigerator before cooking. The broth can also be frozen separately. When ready to use, reheat the broth and cook the meatballs until they reach a safe internal temperature.
• Ground pork: You can substitute with ground chicken or turkey.

Nutrition

Calories: 509kcal | Carbohydrates: 16g | Protein: 29g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 1677mg | Potassium: 684mg | Fiber: 1g | Sugar: 2g | Vitamin A: 294IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 3mg

Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!