Spicy Asian Pork Meatballs with Cucumber Salad

My dear wife told me that we had some ground pork that needed to be used. She was willing to make pork-something for dinner, but lacked the inspiration to decide exactly what to make.

I was otherwise occupied and didn’t have the time to cook, but I could spare a couple of minutes on the interwebs to find a recipe. I pulled up these two great recipes from the National Pork Board that looked tasty, showed them to her, and off she went.

I love it when a meal comes together.

1 large cucumber, peeled and thinly sliced
1/2 red onion, thinly sliced
1/2 red bell pepper, seeded and sliced
2 tablespoons sugar
1/4 cup rice vinegar
1 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 cup fresh cilantro, chopped

In a medium lidded bowl, toss all the veggies together. In a small bowl, combine the sugar, vinegar, salt, and red pepper. Drizzle the dressing over the veggies, seal the bowl, give it a shake, and refrigerate until you are ready to serve.

1 pound Ground Pork
1 clove garlic, crushed
1 tablespoon fresh ginger root, grated
2 tablespoons soy sauce
1 1/2 teaspoons garlic chili paste
1 tablespoon fresh mint, minced

Mix together all ingredients and form into small meatballs. Fry the meatballs in a 10-to-12-inch skillet over medium heat. Fry for 3-5 minutes or until browned and crisp. Turn and cook the undersides for another 3-5 minutes more, about 6-10 minutes total or until an instant read thermometer reads 160°F. Transfer to a paper towel-covered plate to drain.

Serve the meatballs over some steamed rice with the salad on the side. Drizzle the whole works with a little sweet chili sauce or Sriracha to spice it up a bit if desired.

The Verdict: ★★★★★
Quick, tasty, and healthy – what’s not to love. The pork meatballs were rich and just packed with flavor. The sweet and tangy salad set them off nicely.

The original recipe called for making the pork into burgers to be grilled and served on buns. Add a little Sriracha mayo to it and I think that that would also be a tasty way to go.

The Nutrition:
Makes 4 servings at about 300 calories and 7 points per serving without the rice.

One year ago – Cottage Bacon
Two years ago – Habanero Hot Sauce

4 thoughts on “Spicy Asian Pork Meatballs with Cucumber Salad”

  1. Pingback: Spicy Asian Pork Meatballs with Cucumber Salad | Food & Fire | Mr. Barbeque

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