Juicy Ground Pork Meatballs in Ginger Scallion Broth
If you’re craving something cozy but a little unexpected, my ground pork meatballs in ginger scallion broth deliver. Juicy pork meatballs seasoned with garlic, ginger, and sesame are broiled for a crisp exterior, then simmered in a light, savory scallion broth with maitake mushrooms. Comforting, dairy-free, and perfect with noodles or rice.
Pin Recipe
Servings: 4 servings
Calories: 509kcal
Video
Equipment
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
- Make ahead: Prep the meatball mixture and broth up to 24 hours in advance; refrigerate separately and combine when ready to cook.
- Storage: Refrigerate cooked meatballs and broth in an airtight container for up to 3 days. Reheat and add fresh garnishes.
- Freezing: Freeze uncooked meatballs for 2–3 months; thaw before cooking. Broth can be frozen separately.
- Substitutions: Ground chicken or turkey can replace ground pork.
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
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