Serves 6-8

3 lb ground pork

1 cup minced onion

2 tbsps soy sauce

2 tbsps rice wine vinegar

Juice of 1 lime

Juice of one small navel orange

1 cup panko breadcrumbs

2 tbsps fresh basil, minced

2 tsps fresh mint, finely minced

2 tsps Chinese 5 spice powder

1 tsp garlic powder

½ tsp dry mustard

2 tbsps finely grated fresh ginger or 1 tsp dried

1 tsp orange zesty

2 tbsps brown sugar

1 tbsp sesame oil

2 tbsps vegetable oil

2 tbsps butter

1 cup chicken broth



Combine all ingredients together except oils and butter. Mix with your hands until thoroughly combined.

Form into medium sized meatballs 1 to 1 ½ inch in diameter. (Or whatever size you prefer.) Heat oils and butter in a large skillet over medium-high heat and cook meatballs until browned on all sides. Lower heat to medium, pour over chicken broth over and cover pan and let simmer until cooked through about 20-30 minutes. Add more chicken broth if necessary. If you do not have a pan large enough either cook meatballs in batches or use 2 pans. Serve with Chinese noodles or rice and stir-fried veggies.

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