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Gingery Pork Meatballs

  • SERVINGS: Makes 2 dozen meatballs
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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

  1. 1 pound 80% lean ground pork
  2. 1 large egg white
  3. 1 scallion, finely chopped
  4. 1 tablespoon minced fresh ginger
  5. 1 tablespoon Asian fish sauce
  6. 1 teaspoon sugar
  7. 2 tablespoons vegetable oil
  8. 24 cilantro leaves
  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.


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