Chinese Meatball Sandwich
I call these meatballs Chinese because of the combination of shrimp and pork, which I've generally encountered in Chinese cuisine. However, it's a made up recipe and you can probably also just call them Asian-style. They make a handy hors d'oeuvres, appetizers or as used here, as the meat of a sandwich. I think the freshness of alfalfa sprouts go quite well - but comment if you try it with other veggies.
- 12-14 medium-sized raw shrimp, deveined and tails removed
- 1 can of water chestnuts, minced (appx 5 ounces)
- 1/4 cup yellow onions, minced
- 1 stalk of green onion
- 3/4 lb ground pork
- 1/2 lb ground chicken
- 1 tsp of ginger, grated
- 2 cloves of garlic, minced
- 2 slices of jalapeno or serrano pepper, minced
- 3/4 cup bread crumbs, or panko
- 1 egg
- 2 tbsp of soy sauce
- dash of sesame oil
- 1/2 tsp of salt
- fresh ground black pepper
- vegetable oil for cooking
- Prep the shrimp, removing the tails and deveining if necessary. Drain the water chestnuts.
- Chop the shrimp, water chestnuts, yellow onions and green onions finely (or chop in the food processor - pulsing a few times - don't overgrind).
- Mix the shrimp, water chestnuts, onions, pork and chicken thoroughly in a large bowl, using your hands. Add in the ginger, garlic and peppers. Continue to mix thoroughly.
- Preheat oven to 400 degrees. Prepare a large baking pan.
- Whisk the egg and add into the mixture. Then add the bread crumbs in slowly, ensuring they are evenly distributed. Add in the sesame oil, salt and a generous amount of black pepper.
- Roll each meatball by scooping a heaping teaspoon of the mixture, rolling with wet hands into a ball. Place on the baking pan.
- Bake for 15-20 minutes. Remove from the oven, then fry on medium heat until browned on all sides.
- These meatballs can be used for appetizers, or as shown in the photo as a sandwich. To form a sandwich, slice the meatballs in half, place between two slices of crusty bread and pour a bit of spicy soy sauce (or hot dumpling sauce, my favorite brand is weichuan) over the meatballs. I like to serve some of the sauce on the side for dipping (with a squirt of Sriracha hot sauce for even more spice). Add a generous helping of alfalfa sprouts to complete the sandwich and enjoy!
Serving Size: 4
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Preparation Time: 30 minutes