Ingredients
- 4 scallions, green and white parts, coarsely chopped
- 2-inch piece fresh ginger, peeled
- 1 serrano or jalapeno chili pepper, seeded and finely chopped, divided
- 2 cloves garlic, crushed
- 1/2 cup tamari, plus 3 tablespoons, dark soy, found on the international aisle
- 1/4 cup fresh cilantro leaves, a big handful
- 2 limes, zest and juice
- 1/2 pound medium shrimp, shelled and deveined, tails removed
- 1 pound ground pork
- 4 tablespoons vegetable oil
- 1 teaspoon dark sesame oil
- 1 tablespoon honey
- 3 tablespoons water
- Toothpicks
Directions
In the bowl of a food processor combine the scallions, half of the ginger – grated or minced, half of the chopped chile pepper, garlic, 3 tablespoons tamari, cilantro and the lime zest. Pulse for 30 seconds, scrape down the bowl and then continue to process 1 minute or until finely ground. Add the shrimp and pork, process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute. Roll the shrimp and pork mixture into to 24 balls, about the size of a large walnut. If you dip your hands in water before rolling the mixture the rolling goes a little easier.
Preheat a large nonstick skillet with 4 tablespoons of vegetable oil over medium heat. Add the balls and don't move them until they are brown on 1 side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 4 minutes.
While the balls are cooking make the spicy lime dipping sauce: in a bowl combine the remaining ginger, chili pepper, 1/2 cup tamari, lime juice, toasted sesame oil, honey and 3 tablespoons (a splash) of water. Taste and adjust the seasoning, if you find it to be too salty, add another drizzle of honey.
Platter the shrimp and pork balls with a bowl of the spicy lime dipping sauce and toothpicks.
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By Bobrvest
Scottsburg IN
on December 03, 2012
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cool:
By corinnaq
Woodinville, WA
on May 11, 2011
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I seriously love these as do my friends and family. I am perfectly willing to admit I made changes. I am allergic to soy sauce so I substituted just a splash of fish sauce for the tamari in the meatballs. I also do not like frying my meatballs so I have done this two ways. Baked them in the oven worked well and was quick and easy...just be careful not to over-bake. Then my favorite is to wrap them in gyoza wrappers and steam them. Keeps all the juices inside and are just too delicious. Overcooking would be much more of a problem than over processing. The shrimp will make them rubbery quickly if cooked too long.
For the sauce I use rice wine vinegar, fish sauce and lime juice in place of the tamari. I add fresh grated ginger, the minced pepper, minced garlic, cilantro, and honey. YUMMY!!
By annmarie73_11808037
Ypsilanti, MI
on July 22, 2010
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I have been making these meatballs for a long time now and they are awesome! One of my families favorite. I am a long time Rachel fan and make 30 min meals just about every night. I see in other reviews that the meatballs were rubbery and the sauce was to salty. Maybe the shrimp were over cooked. I always do mine in the food processor and they turn out perfect every time. As for the sauce, I always use low sodium tamari. They do take a little longer, even for the seasoned cook.
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