Gingery Pork Meatballs

F&W's Emily Kaiser, who co-authored The Harney & Sons Guide to Tea, likes these super savory meatballs with Chinese oolong tea, like Ali San Oolong (available from

Plus: Tea 101


Slideshow:  More Pork Recipes


  • Total Time:
  • Servings: Makes 2 dozen meatballs
KEY: Fall, Winter, Cocktail Party, Holiday Open House, New Year's Eve, Asian, Appetizers/starters, Fast

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  • 1 pound 80% lean ground pork
  • 1 large egg white
  • 1 scallion, finely chopped
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon Asian fish sauce
  • 1 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 24 cilantro leaves

How to make this recipe

  1. In a large bowl, combine the ground pork with the egg white, scallion, ginger, fish sauce and sugar. Form the meat into twenty-four 1-inch balls.
  2. In a large skillet, heat the vegetable oil until shimmering. Add the meatballs and cook over moderately high heat until browned all over and just cooked through, about 8 minutes. Transfer the meatballs to a platter and skewer on toothpicks with cilantro leaves.
Contributed By Published December 2008

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