Pork-Scallion Meatballs

Pork and scallion meatballs with leafy greens

These Pork-Scallion Meatballs are like pork dumplings without the, well, dumpling. Perfect for kids and adults who aren't veggie lovers, they're full of flavor. Ponzu sauce makes a bright, citrusy dip.

Course Main Course

Keyword Bibb Lettuce, Black Pepper, Coleslaw, Cooking Spray, Egg, Fresh Ginger, Garlic, Ground Pork, Ponzu Sauce, Rice Vinegar, Salt, Scallions, Soy Sauce, Sriracha Sauce

Cooking Method Oven

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 82kcal

Author Food Network

Equipment

Microwave Safe Dish
Oven
Baking Sheet

Ingredients

Cooking Spray
4 cups Coleslaw
1 pound Ground Pork
1 Tablespoon Fresh Ginger Grated
1 Tablespoon Rice Vinegar
1 Tablespoon Soy Sauce
2 cloves Garlic Minced
1 large Egg
4 Scallions Chopped
Kosher Salt To taste
Black Pepper To taste
6 large Bibb Lettuce Leaves
Sriracha For serving
1 cup Ponzu Sauce

Instructions

Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray.
Add the coleslaw to a large microwave-safe bowl. Pour in 1/4 cup water, cover and cook on high until tender and translucent, about 7 minutes. Let cool slightly.
Add the pork, ginger, vinegar, soy, garlic, egg, all but 1 tablespoon of the scallions, 1/2 teaspoon salt and a few grinds of pepper to the coleslaw mix. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
Put 3 meatballs on each lettuce leaf, sprinkle with the reserved scallions and drizzle with garlic chili sauce. To eat, fold each leaf like a taco and dip into the ponzu sauce

Nutrition