Asian Pork Meatballs - Pork Dumplings with Chinese Noodles

Asian Style Meatballs – Pork Dumplings with Chinese Noodles

My entire family adores Asian foods. We search out every Chinese, Japanese and Thai place we can find, and happily dig into each and every dish they offer. Over the years we’ve discovered that we have some favorites no matter where we go – we adore Asian meatballs and equally are crazy about dumplings.

There aren’t too many options in our area for great Thai food, so we’ve had to get creative when we’re craving the fabulous bright flavors of Southeast Asia. We do know that there are a few distinctive flavors that are really easy to duplicate in any kitchen – bring in garlic, ginger, scallions and fish sauce, and you’ve got amazing possibilities. Combine that with inexpensive, lean ground pork, and readily available Asian noodles – and you can recapture the best of Thai flavors, textures and aromas.

This Asian style meatball – also known as a pork dumpling depending on whoever wrote the menu – is super easy. The ingredients are simple to find even is smaller areas, but the combinations of flavors is definitely out of the ordinary. Very lean, full of veggies, and high on flavor – this pork meatball recipe is a must!

Ingredients - Asian Pork Meatballs with Chinese Noodles

Cilantro paste:

1 bunch fresh cilantro, stems removed, a few leaves reserved for garnish

1 tablespoon palm sugar or brown sugar

1 tablespoon freshly grated ginger

1 teaspoon cracked black pepper

3 cloves garlic

1 tablespoon fish sauce

1 tablespoon sesame oil

1 package somen noodles*

8 ounces fresh mushrooms, sliced

3 stalks bok choy, leaves separated from stalks

1 pound ground pork

1 pound ground turkey

3 tablespoon cornstarch

2 quarts chicken broth

1 bunch scallions, white and green parts, thinly sliced

Siracha sauce – to taste (optional)

Directions - Asian Pork Meatballs

In a blender or food processor, pulse together the cilantro, brown sugar, pepper, garlic, and fish sauce. Process until you have a loose paste, then drizzle in the sesame oil with the processor running. Set aside.

Cook noodles according to package directions in salted boiling water. Drain and rinse with cold water. Set aside.

In a large soup pot or Dutch oven, heat chicken broth over medium low. While the broth is heating, slice the stems of the bok choy thinly, and add to broth with sliced mushrooms. Slice the green leaves of the bok choy into thin ribbons, and set aside. While broth is coming to simmer, start the meatballs. (If broth boils, simply turn it down to just a bare simmer).

In a large bowl, combine pork, turkey, cornstarch, and about 3-4 tablespoons of the cilantro paste. Mix thoroughly but gently. Form mixture into balls about 1-inch in diameter. A scooper makes this really fast and easy.

With broth at a simmer, drop meatballs into the pot (don’t splash!), and simmer for just about ten minutes – don’t overcook or they’ll get tough. About three minutes before they’re done, add in the bok choy leaves, the remainder of the cilantro paste and the green onions. Once done, remove from heat and stir in somen noodles.

Serve with a few extra leaves of fresh cilantro on top, and a few drops of siracha if desired.

*Note – You can actually use just about any kind of noodle you like – even angel hair pasta or fettuccine if you’d like! Just follow the package directions.