Ginger Pork Meatballs
Savory pork meatballs infused with fresh ginger, garlic, and scallions—pan-seared in extra butter and sesame oil.
Ingredients
1 lb ground pork
1 egg
1 green onion, finely chopped
1 Tbsp fresh ginger, grated
2 cloves garlic, minced
2 tsp sesame oil
½ tsp salt
¼ tsp black pepper
3 Tbsp butter (for cooking and finishing)
2 Tbsp heavy cream
Macronutrients
Protein: 69g
Fat: 156 g
Carbs: 6g
Preparation
In a large bowl, combine ground pork (1 lb), egg (1), green onion (1), grated ginger (1 Tbsp), minced garlic (2 cloves), sesame oil (2 tsp), heavy cream (2 Tbsp), salt (½ tsp), and black pepper (¼ tsp). Mix gently until just combined—don’t overmix.
Form into 16 small meatballs (about 1–1½ Tbsp each).
Heat a skillet over medium heat and melt butter (2 Tbsp). Add meatballs in a single layer, working in batches if needed. Sear for 2–3 minutes per side until browned all over and cooked through (internal temperature should reach 160°F). Remove cooked meatballs and set aside.
Reduce heat to low, add remaining butter (1 Tbsp) to the skillet, and swirl until melted. Return meatballs to the skillet and toss gently to coat in the buttery sauce.
Serve hot, garnished with additional chopped green onion or sesame seeds if desired.
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