I absolutely LOVE pork dumplings. However, sadly my husband can’t eat them. So, I came up with these pork dumpling meatballs that are gluten free and Brandon-friendly!
The best thing about them is that they are very easy to make and the whole dish comes together in less than 45 minutes. They’re perfect for a weeknight meal. A little tip: when I make meatballs I always make 2 pounds of ground meat worth. That way we can eat them for two nights! I love me some leftovers. This recipe makes about 24 one inch meatballs, so they’re perfect for a two-nighter.
If meal prepping is your thing, this is a great dish to prep for lunches. It has the perfect balance of vegetables, protein, and hearty grains. I like to serve mine with jasmine rice, but feel free to swap it out for brown rice or quinoa.
I will also say, that one of my students, who is from China, inspired this dish and I was honored when he asked for the recipe. You really never know who and when you are going to make a difference.
I also want to note that if you do not eat pork, this are great with ground chicken, as well!
Pork Dumpling Meatballs
- 2 lb Ground Pork
- 4 Green Onions Chopped
- 4 Garlic Cloves Minced
- 1" Chunk of Ginger Minced
- 1½ tsp Salt
- ½ tsp Pepper
- ⅔ Cup Teriyaki Sauce
- 2 tbls Rice Vinegar
- 1 tbls Soy Sauce
- 1 tbls Sesame Oil
- 1 Package Frozen Mixed Stir Fry Vegetables* Thawed
- 1½ tbls Sesame Seeds
- Mix the first 6 ingredients together in a large bowl
- Roll into 24 one inch balls and place on a prepared sheet pan
- Bake for 15 minutes at 450°
- Meanwhile, add the remaining ingredients, except for the vegetables, to a sauce pan and let it simmer so that it reduces, thickens, and becomes sticky
- Toss the balls and thawed veggies in the sauce and let the veggies warm through.
- Top with sesame seeds and serve!