Pork and Shrimp Meatballs

These pork and shrimp meatballs are an easy cocktail party appetizer. They are a snap to make and loaded with flavor.

To make these pork and shrimp meatballs, you combine pork shoulder and shrimp in a food processor. Once you process the proteins, you add some scallions, cilantro, white pepper, and some fish sauce to the mixture.

The meat, because it is ground in a food processor, develops a sticky protein called myosin which holds the meatballs together without any added egg or breading (Fun fact if you are ever on Jeopardy... ).

I served this with a soy, vinegar, and garlic dipping sauce, but you can set out a choice of sauces, such as a spicy barbecue sauce, gochujang sauce, and/or some katsu sauce. Actually, these are so tasty they don't even need a sauce.

This recipe has been slightly adapted from the book Mark Bittman's Kitchen Matrix: More than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities. Over 700 recipes in 300 pages! This recipe came from the section "The Stress-Free Dinner Party." It's a mini section featuring "48 recipes from drinks to desserts" in just 4 pages.

The meatball choices include parmesan, chicken tikka masala, spicy cumin, and these pork and shrimp meatballs.

I'm spending a year cooking through sections of the book with Wendy of A Day in the Life on The Farm and Camilla of Culinary Adventures with Camilla. After the recipe, be sure to check out Wendy's and Camilla's meatball appetizers.

meatballs, turkey, shrimp, Asian, appetizers

Appetizers

American

Yield: 4 to 8 servingsAuthor: Karen Kerr

Pork and Shrimp Meatballs

ingredients

• 1/2 pound pork shoulder, cut into pieces
• 1/2 pound raw peeled and deveined jumbo shrimp, cut into thirds
• 1/4 cup chopped scallions
• 1/4 cup chopped cilantro
• 1 tablespoon fish sauce
• 1/4 teaspoon white pepper
• Neutral oil

instructions

1. Add the pork and shrimp to the bowl of a food processor and pulse until chopped. 
2. Add the scallions, cilantro, fish sauce, and pepper, and pulse until ground and form the meat mixture into 1 inch balls. 
3. Heat about 1/4 cup of neutral oil in a 12 inch skillet, and fry the meatballs, turning regularly, until browned and the meatballs reach an internal temperature of about 165 degrees F. 
4. Serve with toothpicks and the sauce of your choice. 

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