20 minutes
Delicious meatballs made with ground pork, ginger, and garlic, perfect as an appetizer or a main dish.
Ginger, peeled and minced
tablespoons
Garlic, minced
tablespoons
tablespoons
Black Pepper, freshly ground
teaspoons
teaspoons
Ritz Crackers, finely crushed
cups
Ground Pork
0 lb
1. Preheat Oven
Preheat your oven to 425 degrees.
2. Combine Ingredients
In a large bowl, combine the minced ginger, garlic, fish sauce, black pepper, kosher salt, finely crushed Ritz crackers, and ground pork. Use your hands to gently mix the ingredients together.
3. Form Meatballs
Shape the meat mixture into 12 golf-ball-sized rounds, each about 2 inches in diameter. Place the meatballs onto a greased rimmed baking sheet, ensuring they have enough space between them to cook evenly.
4. Bake Meatballs
Bake in the preheated oven for about 15 minutes, or until they are golden and cooked through.
5. Serve
Remove the meatballs from the oven and serve them warm.
Opt for ground pork with a good balance of fat, ideally around 20-30%. The fat is key to juicy, flavorful meatballs. Avoid lean pork as it can result in dry meatballs.
Brown the meatballs in a skillet before finishing them in the oven or in sauce. The Maillard reaction creates a depth of flavor that you can’t achieve otherwise.
Before you shape and cook all the meatballs, fry up a small piece of the mixture and taste it. Adjust the seasoning if needed. This ensures your meatballs are perfectly seasoned.
Don’t skimp on seasoning. Pork needs a good amount of salt to bring out its flavor. Make sure to season the meat mixture well before forming the meatballs.
Pork meatballs should be cooked to an internal temperature of 160°F. Use a meat thermometer to check for doneness without overcooking them.
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