Asian Pork And Shrimp Meatballs (Oven Baked And Saucy)

Name: Asian Pork and Shrimp Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Ingredients: 1 pound shrimp (peeled and deveined); 1 pound ground pork; 2 cups napa cabbage (finely chopped); 1 tablespoon ground ginger; ½ teaspoon garlic powder; ½ teaspoon Chinese five spice; 2 tablespoons soy sauce; 1 tablespoon mirin; 1 teaspoon kosher salt; 2 tablespoons chopped chives; 1 tablespoon sesame oil; 1 cup Korean BBQ sauce; 2 tablespoons sliced scallions; 2 teaspoons sesame seeds

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These Asian Pork And Shrimp Meatballs are juicy, bouncy, and coated in sticky Korean BBQ sauce, the kind of meatball you can serve as an appetizer, over rice, or tucked into lettuce wraps. They bake in about 20 minutes, which makes them a great option when you want something that tastes like a big project but actually fits into a weeknight.

Asian pork and shrimp meatballs on a white plate, glazed in sticky Korean BBQ sauce and topped with sliced green onions and sesame seeds, with fresh green onions in the background.

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The Meatballs I Make When I Want Easy but Impressive

These meatballs are one of my favorite weeknight wins. Pork and shrimp keep them juicy and tender, napa cabbage lightens things up, and the ginger-garlic-soy combo gives them that cozy, takeout-style flavor without a lot of work. You mix, rest, scoop, and bake, then finish them with Korean BBQ sauce for that sticky, glossy coating. No frying, no hovering, just really good meatballs you can eat straight from the pan or serve over rice with scallions and sesame seeds.

Here is how it all comes together:

Finely chop the shrimp so it blends well with the pork
Mix shrimp, ground pork, napa cabbage, ginger, garlic powder, Chinese five spice, soy sauce, mirin, salt, chives, and sesame oil in a bowl
Let the mixture rest for 30 minutes so the flavors develop
Scoop the mixture into even meatballs and arrange in a baking dish
Bake until almost cooked through
Spoon Korean BBQ sauce over the meatballs and bake a few minutes more
Finish with scallions and sesame seeds before serving

Once they’re out of the oven, you can keep it simple and serve them family-style with rice and a few quick pickled veggies, or turn them into easy party food with toothpicks and extra sauce on the side. They’re also great tucked into bowls with steamed rice, cucumbers, and shredded cabbage for a fast, build-your-own dinner.

Watch How To Make My Asian Pork And Shrimp Meatballs

A plate of meatballs garnished with chopped green onions and sesame seeds, drizzled with a brown sauce, with green onions in the background on a white surface.

Asian Pork and Shrimp Meatballs

Danielle Cochran

Asian Pork And Shrimp Meatballs combine ground pork, chopped shrimp, napa cabbage, and warm spices into juicy oven baked meatballs finished with Korean BBQ sauce, scallions, and sesame seeds!

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Prep Time 20

Cook Time 20

Resting Time 30

Total Time 1 10

Course Appetizer, dinner

Cuisine Asian

Servings

Equipment

Cutting board
Sharp knife or food processor
Large mixing bowl
Measuring cups and spoons
2-tablespoon ice cream scoop
Baking Dish
Oven
instant read thermometer

Ingredients

Meatballs

1 pound shrimp peeled and deveined
1 pound ground pork
2 cups napa cabbage finely chopped
1 tablespoon ground ginger
½ teaspoon garlic powder
½ teaspoon Chinese five spice
2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon kosher salt
2 tablespoons chopped chives
1 tablespoon sesame oil

For Finishing

1 cup Korean BBQ sauce
2 tablespoons sliced scallions
2 teaspoons sesame seeds

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Instructions

Finely chop the shrimp by hand or pulse briefly in a food processor until chopped but not puréed.
In a large bowl, combine the shrimp, ground pork, napa cabbage, ginger, garlic powder, Chinese five spice, soy sauce, mirin, salt, chives, and sesame oil.
Mix until well combined, cover, and let the mixture rest for 30 minutes to allow the flavors to develop.
Preheat the oven to 375 degrees.
Using a 2-tablespoon ice cream scoop, portion the mixture into evenly sized meatballs and place them in a baking dish.
Bake for 15 minutes, then remove from the oven and spoon the Korean BBQ sauce over the meatballs.
Return to the oven and bake for an additional 5 minutes, or until the internal temperature reaches 165 degrees.
Remove from the oven and finish with sliced scallions and sesame seeds before serving.

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Frequently Asked Questions

Can I use regular cabbage instead of napa cabbage?

Yes, you can swap napa cabbage for finely chopped green or savoy cabbage. Just make sure it is very finely chopped so it blends into the meat mixture and cooks through in the same amount of time.

Do I need to chop the shrimp by hand?

You can use a food processor to pulse the shrimp, just be careful not to turn it into a paste. Short pulses work best so you still have small pieces that help with texture.

What kind of Korean BBQ sauce works best?

Any bottled Korean BBQ sauce you like will work here, or you can use a homemade version if you have one. Look for a sauce that is thick enough to cling to the meatballs and has a good balance of sweet, savory, and a little spice.

How can I serve these meatballs for a meal and not just as an appetizer?

Serve them over steamed rice or noodles with sliced cucumbers, shredded cabbage, and extra sauce. They also work well in lettuce wraps with rice, herbs, and a squeeze of lime.

How should I store and reheat leftovers?

Store cooled meatballs with their sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet or in the oven with a splash of water or extra sauce until warmed through.