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Asian Style Meatballs

Meatballs are always a hit as a little snack or part of a buffet. I like to double the recipe and save some for the freezer. They are great dropped in Massel broth to make a quick soup or added to a Banh Mi sandwich. My freezer is never without them.

(Serves: 24 small meatballs)

  • 1 Massel Vegetable Ultracube or 1½ teaspoon Massel Vegetable Stock Powder
  • 225g/8oz ground pork
  • 2 shallots, finely chopped
  • 1 teaspoon finely grated ginger
  • 2 garlic cloves, minced
  • Ground pepper, to taste

Preheat oven 350°F/175°C

Combine ground pork, shallots, ginger, garlic and Massel Vegetable Stock Powder or a Massel Vegetable Ultracube (squish Ultracube before mixing into the meat). Add ground pepper.

Shape meat balls and place on baking sheet.

Bake meatballs for approximately 15-20 minutes or until golden brown and cooked through.

Serve up with toothpicks and sauce of choice. Options: sweet chili, sriracha, spicy peanut sauce.

Massel products used in this recipe:
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