Thaw the shrimp, peel and discard the shells or save them to make fish stock at another time. Chop the shrimp in a food processor. Add the chopped shrimp to a medium bowl and add the ground pork, fish sauce, tamari, sweetener and sesame oil. Mix thoroughly with a hand mixer. Mince the remaining ingredients and add to the bowl with the pork and shrimp mixture. Combine thoroughly with the hand mixer.
To Form The Asian Pork And Shrimp Meatballs: Pour the chicken broth into a medium pot and over medium heat, bring to a simmer. Line a small sheet pan with plastic wrap, parchment or foil. With lightly oiled or moistened hands, remove portions about the size of walnuts from the pork and shrimp mixture and roll into balls and place on the sheet pan. There should be about 60 meatballs.
To Cook The Asian Pork And Shrimp Meatballs: Place the meat balls into the simmering water and simmer until cooked through. They will float to the top of the broth when they are getting close, but will still need to go at least five minutes or more. Cut one in half to test, to be sure.
Remove the covering from the sheet pan. When the pork and shrimp meatballs are cooked through, remove from the broth and place back on the sheet pan.
Sweet And Tangy Siracha Chile Sauce
In a large frying pan, add the ingredients for the sauce and cook over medium heat until it reduces by half. Add the pork and shrimp meatballs and swirl them around in the frying pan to coat with the sauce by gently shaking the pan by the handle.
These are not spicy. To make them spicy, add red pepper flakes or hot chile peppers to the meatball mixture.Makes 60 walnut sized meatballs.
Asian Pork And Shrimp Party Meatballs
Amount Per Serving (4 g)
Calories 147Calories from Fat 72
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.