Rib Tips:  Asian Pork Meatballs

Rib Tips: Asian Pork Meatballs

When are ribs boneless and shaped into a meatball?

When they are Asian Pork Meatballs, that's when!


  • When they are Asian Pork Meatballs, that's when!
  • Asian Pork Meatballs with Spicy Noodle
  • Meatballs
  • 1.25 lb ground pork
  • 3/4 cup coarse bread crumbs (plain bread crumbs will do, but hand torn bread is better)
  • 1 shallot, diced
  • 1 clove garlic, finely diced
  • 2 Tbsp chives, chopped
  • 4 tsp sugar (I used turbinado sugar)
  • 1/4 tsp ginger, fresh ground
  • 2 tsp fish sauce
  • 2 tsp soy sauce
  • 4 tsp Sriracha sauce
  • Noodle Sauce
  • 1 Tbsp chopped chives
  • 2 cloves garlic, minced
  • 3/4 tsp Sriracha sauce
  • 1/2 tsp ginger, fresh minced
  • 1 oz sherry
  • 2 oz soy sauce
  • 1 tsp oyster sauce
  • 1 tsp sugar
  • 1 cup spicy pork stock
  • 1 Tbsp corn starch
  • 1 Tbsp cold water
  • 8 oz vermicelli or other noodles
  • Since I was grinding my own meat, I ground the pork with the other dry ingredients and then added the fish, soy, and Sriracha sauce. If you are using already ground pork, just mix it all together.
  • Form 12-15 balls and refrigerate for about 30 minutes to let them "set" or "sit" (depends if you'ns are from the South).
  • Set up your grill for direct heat at 350f and sear your balls in a cast iron Dutch oven until browned, about 10 minutes. (Indoor subtitle: Brown in a pan over medium high heat.)
  • Remove them to a sheet pan and return them to the grill still at 350f but with indirect heat. Bake them for 20-25 minutes until they reach in internal temp of 165f. (Indoor subtitle: Bake in an 350f oven)
  • Meanwhile, cook your noodles according to directions on the package and keep warm.
Read the whole recipe on Nibble Me This