30-Minute Asian Pork and Veal Meatballs
Tender meatballs combining ground pork and veal with water chestnuts and cilantro, baked until golden and served with a bright sesame-lime dipping sauce. The water chestnuts add subtle crunch while soy sauce and sesame oil provide savory depth. Perfect as appetizers for parties, Asian-inspired dinners, or casual gatherings. This version balances umami from soy with fresh lime brightness and herbaceous cilantro, creating complexity beyond standard meatballs.
Ingredients
- ¼ cup whole milk
- ¼ cup fine dry breadcrumbs
- ¾ lb ground pork
- ¾ lb ground veal1.5 lb ground beef1:1neutral
slightly gamier with beef only
- 1 large egg, lightly beaten
- ½ cup canned sliced water chestnuts, rinsed, drained, finely chopped
- ½ teaspoon salt
- ½ cup fresh cilantro leaves, chopped
- ¼ cup fresh cilantro stems
- 5 tablespoon soy sauce
- 4 teaspoon sesame oil
- 2 tablespoon fresh lime juice
- 2 tablespoon water
- 2 teaspoon sugar
Instructions
- 1
Preheat oven to 500F with rack in middle position.
- 2
Pour milk over bread crumbs in large bowl and stir until absorbed.
- 3
Add ground pork, ground veal, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons sesame oil. Mix with hands until combined.
- 4
Shape 3 tablespoons meat mixture into balls and transfer to 13 by 9 inch glass baking dish, spacing about 1/2 inch apart.
- 5
Bake until cooked through, about 15 minutes.
- 6
While meatballs cook, whisk lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons sesame oil until sugar dissolves.
- 7
Transfer meatballs to serving dish. Drizzle with 1 tablespoon sauce and sprinkle with cilantro stems.
- 8
Serve meatballs with remaining sauce for dipping.
Tips
Do not overmix the meat mixture to avoid dense, tough meatballs. Combine just until ingredients are incorporated.
Use a spring-loaded ice cream scoop to ensure uniform meatball sizes for even cooking.
Make sauce while meatballs bake to streamline timing and keep components fresh.
Good to Know
Transfer cooled meatballs to airtight container and refrigerate up to 3 days. Sauce keeps separately for 5 days refrigerated.
Prepare meatballs through shaping and refrigerate on baking dish up to 12 hours. Bake from cold, adding 2-3 minutes. Make sauce up to 1 day ahead.
Serve warm or at room temperature with sauce as dipping appetizer. Also pair with steamed rice for a main course.
Common Mistakes
Do not skip rinsing canned water chestnuts to avoid overly salty meatballs.
Do not bake longer than stated to prevent dry, overcooked centers.
Do not mix sauce into meatballs before serving to preserve texture contrast and allow diner control of sauce intensity.
Substitutions
Gluten-Free Swaps
General Alternatives
slightly gamier with beef only
FAQ
Can I freeze these meatballs?
Yes. Freeze baked meatballs in single layer on baking sheet, then transfer to freezer bags up to 2 months. Reheat in 350F oven for 8-10 minutes until warmed through. Freeze sauce separately up to 1 month.
What if I don't have veal?
Use all ground pork or substitute with ground beef. The flavor will shift slightly earthier with beef, but cooking time and texture remain unchanged. Use 1.5 lb total ground meat.
How long will these keep at room temperature?
Keep finished meatballs at room temperature maximum 2 hours per food safety standards. Refrigerate any leftover meatballs promptly and consume within 3 days.