Gingery Pork Meatballs
Jump to recipeLime zest, fish sauce, tons of fresh ginger, and a bit of jalapeño season juicy pork meatballs before they’re cooked until gorgeously golden brown in the air fryer. Served with rice noodles and crunchy veggies, it’s a fresh and delicious dinner— all in under an hour.
Ingredients
For Noodles
- 6 oz.
rice noodles
- 1/2 cup
Asian-style sesame dressing
- 1
large carrot, shaved with julienne peeler or cut into matchsticks
- 1/2
English cucumber, shaved with julienne peeler or cut into matchsticks
- 1
scallion, thinly sliced
- 1/4 cup
cilantro, chopped
For Meatballs
- 1
large egg
- 2 tsp.
grated lime zest plus 2 Tbsp lime juice
- 1 1/2 Tbsp.
honey
- 1 tsp.
fish sauce
Kosher salt
- 1/2 cup
panko
- 1
cloves garlic, grated
- 2
scallions, finely chopped
- 1 Tbsp.
grated fresh ginger
- 1
small jalapeño, seeds removed, finely chopped
- 1 lb.
ground pork
- 1/4 cup
cilantro, chopped
Directions
- Step 1Prepare noodles: Cook noodles per package directions. Rinse under cold water to cool, drain well and transfer to large bowl. Toss with dressing, carrot, cucumber and scallion; set aside.
- Step 2Prepare meatballs: In large bowl, whisk together egg, lime zest and lime juice, honey, fish sauce and ½ teaspoon salt; stir in panko and let sit 1 minute. Stir in garlic, scallions, ginger and jalapeño, then add pork and cilantro and mix to combine.
- Step 3Shape into Tbsp-size balls and air-fry at 400°F (in batches, if necessary; balls can touch but should not be stacked), shaking basket occasionally, until browned and cooked through, 8 to 12 minutes. Fold cilantro into noodles and serve with meatballs.
Nutritional Information (per serving): About 620 calories, 31.5 g fat (8.5 g saturated), 26 g protein, 750 mg sodium, 59 g carbohydrate, 2 g fiber
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