Dairy-free

Pork Meatballs In Ginger Scallion Broth

Recipe Snapshot

Servings

4

Total Time

50 min

Course

dinner

Ingredients

Line a rimmed baking sheet with parchment paper, then preheat a broiler to high. In a large bowl, combine ground pork, large egg, breadcrumbs,  chopped mint, grated garlic, ginger paste, low-sodium soy sauce, sesame oil, and fish sauce. 

Make the meatball mixture

1

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.

Form the meatballs

2

Place under a broiler, then cook on the first side. Remove from the oven, carefully flip the meatballs over, and cook an additional 4-5 minutes on the second side. 

Broil the meatballs

3

In a large pot, heat neutral oil over medium-high heat. Add half of the thinly sliced scallions and maitake mushrooms, stir, then cook undisturbed. Once the mushrooms have browned a bit, season.

Meanwhile, make the broth

4

Add low-sodium chicken broth, then stir in the sliced ginger and dark soy sauce. Bring the mixture to a boil, then reduce to a simmer. Cook.

Add broth

5

Stir in rice wine vinegar, then taste and adjust seasoning as needed. Carefully add the meatballs to the broth and simmer.

Add meatballs to the broth

6

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.

Garnish, then serve

&

Meet Author

Ari

More Recipes

Easy Stovetop Skillet Lasagna

5 Minute Greek Yogurt Dressing