Shrimp and Pork Balls with Spicy Lime Dipping Sauce

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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!!

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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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The best thing about this recipe is the sauce. The meatballs were bland, dull and unappealing. Won't do it again

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Following other reviewers recommendations (too salty I cut the Soy and Tamari by half and made up for it with water which worked well. The sauce was very good - had a lemongrass sort of edge to it, which I liked. The pork and shrimp balls while tasting ok had an unpleasant texture - sort of rubbery all the way through. I don't know if that is caused by the pork, the shrimp, or both. I had extra shrimp left that I tossed into the pan and sauteed, which was good with the sauce. I was careful to not over pulse them in the food processor so I was disappointed. I won't make the balls again but I would do the sauce again with ground beef, chicken, or turkey or even grilled seafood....

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I read several of the reviews before I made this and picked up a few good tips. I did not put the meats in the food processor but mixed this like a meatloaf after I processed the other items. I used only a 1/3 cup of the soy/tamari for the dipping sauce and it was perfect, not too salty. I have since used this sauce in other dishes, on fried rice, stir fry veggies etc.

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As I usually do with a new recipe, I pretty much followed the directions. Instead of putting the meatball ingredients in a food processor, I finely chopped everything. They turned out nicely with both the pork and shrimp flavors coming through. The dipping sauce, however, was a different matter. I added lots more honey, brown sugar and a splash of rice wine vinegar. It still doesn't taste like the sauce that comes with pot stickers.

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Am allergic to shellfish and love chicken, so I substituted the chicken for the shrimp. This recipe is fabulous and great to take to parties --which I am doing tonight. Have brought this along in the past and the hostesses have begged for the recipe, I share, but now I have to find another Rachael recipe for those bring along parties.

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I am constantly searching for recipes that are inspired by different origins and these shrimp and pork balls have become one of my favorites. This served to be the perfect appetizer or late night meal. I would be prepared to share this recipe with others because they will want to have it after tasting it!

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We made this dish with chicken instead of pork, and it was so good. It was gone as fast as I could make them.
Easy to make, low calorie, and totally delish!!