Pork Meatballs In Ginger Scallion Broth

Recipe Snapshot



Total Time

50 min




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


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


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


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


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


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


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


More Recipes

Easy Stovetop Skillet Lasagna

5 Minute Greek Yogurt Dressing