These are pork meatballs and include low-carb ingredients. Delicious to use in soups, with rice, in stir-fry, or as dumpling filling. Use your imagination!

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
24
Yield:
24 meatballs
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine ground pork, eggs, soy sauce, green onions, garlic, and ginger in a large mixing bowl; using gloves, mix together with your hands until all ingredients are incorporated well.

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  • Cover bowl with plastic wrap and chill in refrigerator 1 to 2 hours.

  • Bring a saucepan of water to a boil.

  • Using a 1 teaspoon cookie scoop or a teaspoon, form pork mixture into small meatballs.

  • Cook meatballs in small batches in boiling water until they float to the top and stay there for 3 minutes. Remove cooked meatballs from water with a slotted spoon.

Cook's Notes:

You can do a variety of things with these meatballs:

Brown the meatballs in a frying pan, eat with rice or stir fry.

Add meatballs to soup.

Refrigerate or freeze any meatballs that you do not wish to use at this time.

Nutrition Facts

90 calories; protein 7.8g; carbohydrates 0.8g; fat 6g; cholesterol 45mg; sodium 327.8mg. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 4 stars
08/15/2013
These are really a nice Asian meatball! Even my 7 year old loved them and she's very picky. They were super liquify I did add about 1/2 C of crushed pork rinds (lol sounds disgusting but it's a pretty common bread crumb substitute in low carb recipes...) to bind things together. Cooked in chicken broth with ginger and green onion rather than water. Read More
(7)
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/14/2013
These are really a nice Asian meatball! Even my 7 year old loved them and she's very picky. They were super liquify I did add about 1/2 C of crushed pork rinds (lol sounds disgusting but it's a pretty common bread crumb substitute in low carb recipes...) to bind things together. Cooked in chicken broth with ginger and green onion rather than water. Read More
(7)
Rating: 5 stars
07/21/2014
My family really enjoyed these! We'll definitely make them again! Read More
(3)
Rating: 5 stars
07/29/2014
Fantastic! The only thing they need as a finishing touch is an Asian sauce. Sukiyaki sauce and peanut sauce pair nicely with these. Read More
(3)
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Rating: 3 stars
12/21/2020
I followed the recipe ingredients exactly and the mixture was way too soupy, I had to add about 1c of breadcrumbs. I did bake them and they came out a great texture but WAY TOO SALTY. I couldn’t eat them myself, my kids and husband said they were good. I would define half the soy sauce and cut down an egg for less liquid. Read More
(1)
Rating: 5 stars
07/16/2017
Was delicious. My kids eyes lit up when they ate. Only thing I did differently was made them in a Chinese style broth with green onions garlic ginger and soy sauce. Now a family favorite! Read More
Rating: 5 stars
06/06/2019
I have made these several times and I always double the batch and freeze some. Wonderful recipe that's Keto friendly. I serve them on a bed of spinach and they're always a hit. Read More
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Rating: 5 stars
02/15/2019
Boiled meal balls didn't sound appetizing to me so I baked them. Easy peasy. My husband rated this 5 stars and he never rates anything 5 stars. This was a big hit. Read More
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