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    Recipes » Main Course Recipes » Asian Main Courses

    Asian Pork Meatballs with Quick Pickled Vegetables and Spicy Mayonnaise

    Published: Aug 13, 2015 · Modified: Aug 13, 2020 by Marissa Stevens · 39 Comments

    This post may contain affiliate links.

    Jump to Recipe

    I don't like to be pushy (hey, don't laugh!), but you've really got to try these. I aim to share only my best recipes here, but this one is the best of the best.

    If you love my Spicy Pork Meatballs or Crispy Baked Egg Rolls, you will love these. They're a flavor explosion of pork, lemongrass, garlic, ginger and Thai basil. They also come together in just a few minutes, with the help of your food processor. And there is zero time at the stove - they're cooked in the oven.

    To get started, zizz the herbs and spices in the food processor and add them to the ground pork. With your hands, mix all of the meatball ingredients together and then scoop them onto a parchment-lined baking sheet.

    Meatballs Mixed
    Meatballs Shaped

    The pickled vegetables are simple, you can make them while the meatballs bake.

    These meatballs are delicious served in lettuce cups with quick pickled vegetables (or Pickled Radishes) and spicy, sesame-sriracha mayonnaise. Or for quick party fare, skip the pickled vegetables and lettuce cups and serve the meatballs on the end of party toothpicks with a side of the spicy mayonnaise (or Garlic Aioli or Sriracha Aioli) for dipping along with a tangy, spicy Chinese Cucumber Salad.

    Asian Pork Meatballs with Quick Pickled Vegetables and Spicy Mayonnaise

    Marissa Stevens
    Serve these meatballs in lettuce cups or on the end of party toothpicks with spicy mayonnaise for dipping.
    5 from 1 vote
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 22 mins
    Total Time 52 mins
    Course Main Course
    Cuisine Asian
    Servings 16 lettuce cups
    Calories 138 kcal

    Ingredients
      

    For Meatballs:

    • 1 large clove garlic
    • 1 inch piece fresh ginger peeled and roughly chopped
    • 1 stalk lemongrass roughly chopped (just the tender white center - top, bottom and outer leaves removed)
    • ½ ounce fresh Thai basil leaves a large handful
    • 1 pound ground pork
    • 1 tablespoon soy sauce
    • 1 tablespoon fish sauce
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper

    For Quick Pickled Vegetables

    • 2 carrots cut into julienne strips
    • 1 daikon radish cut into julienne strips
    • 2 green onions chopped
    • 3 tablespoons unseasoned rice vinegar
    • 1 teaspoon sugar
    • ½ teaspoon kosher salt

    For Spicy Sesame-Sriracha Mayonnaise

    • ½ cup mayonnaise or homemade sesame mayonnaise (see recipe notes for recipe)
    • 2 tablespoons sriracha hot chili sauce
    • 1 teaspoon toasted sesame oil omit if using homemade sesame mayonnaise

    For Lettuce Cups:

    • 1 head butter lettuce leaves separated

    Instructions
     

    To make the meatballs:

    • Preheat oven to 375°F
    • Line a baking sheet with parchment paper; set aside.
    • With the food processor running, through the shoot add garlic, ginger, lemon grass and basil. Process until minced.
    • Place ground pork in a medium bowl. Add garlic mixture from food processor bowl along with soy sauce, fish sauce, salt, pepper. Using your hands, combine ingredients taking care not to overmix which would make your meatballs tough.
    • With a 3 tablespoon scoop or ¼ cup measure, scoop out scant ¼ cup portions of pork mixture and place on prepared baking sheet. Once meatballs are portioned, quickly roll each between your palms to make rounds. Arrange meatballs on baking sheet with an inch or two of space between each one.
    • Bake for 15 to 20 minutes or until lightly browned and cooked through.

    To make the Quick Pickled Vegetables:

    • Combine carrot and daikon radish strips with rice vinegar, sugar and salt in a small bowl. Toss to coat.
    • Cover and refrigerate until ready to use.

    To make Spicy Sesame-Sriracha Mayonnaise:

    • In a small bowl, whisk together mayonnaise, sriracha and sesame oil.
    • Cover and refrigerate until ready to use.

    To assemble lettuce cups:

    • Arrange lettuce leaves on serving platter.
    • On each leaf, place about a tablespoon of Quick Pickled Vegetables, 1 teaspoon of Spicy Sesame-Sriracha Mayonnaise (or more) and one meatball. Serve.

    Notes

    Try this recipe for  Homemade Sesame Mayonnaise in place of store bought.

    Nutrition

    Calories: 138kcalCarbohydrates: 3gProtein: 5gFat: 12gSaturated Fat: 3gTrans Fat: 1gCholesterol: 23mgSodium: 410mgPotassium: 204mgFiber: 1gSugar: 1gVitamin A: 1682IUVitamin C: 7mgCalcium: 21mgIron: 1mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Asian Main Courses

    • Crispy Baked Egg Rolls
    • Salt and Pepper Shrimp
    • Korean Pork Belly
    • Spicy Chicken Noodle Soup

    Reader Interactions

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      Recipe Rating




    1. Paula says

      December 09, 2022 at 4:28 pm

      Hi, Marissa,
      I cannot get fresh lemon grass where I live. The only grocery store near this little, podunk town, east of nowhere is Walmart. I do have Penzy's dried, ground lemon grass. How much would you use in this recipe? Is there something else I could substitute?
      Thank you

      Reply
      • Marissa Stevens says

        December 09, 2022 at 4:33 pm

        Hi Paula! I'd go with 1 teaspoon of the dried lemongrass in place of the fresh stalk and a little lemon zest (maybe 1/2 teaspoon) if you have it on hand. I hope these are a hit!

        Reply
    2. Amy says

      July 28, 2019 at 11:44 am

      5 stars
      Hi Marissa,
      I came across your kofta with carrot salad recipe recently and have become hooked on your website.
      Tonight we made these delicious meatballs and wanted to say THANK YOU. Great flavours and fantastic recipes. Can't wait to try more....egg rolls next.
      Amy & Tara

      Reply
      • Marissa says

        July 29, 2019 at 10:48 am

        aww, thanks so much, Amy! Welcome!!

        Reply
    3. Mary Frances says

      September 03, 2015 at 7:24 am

      Anything with spicy mayonnaise is delicious!! But meatballs with lemongrass and thai basil makes is sound even better. Great idea, Marissa!

      Reply
    4. nagimaehashi says

      August 19, 2015 at 2:56 pm

      I didn't laugh, I swear. But I did smile!! A BIG smile.

      I know you share your best! Hey - there's a reason I'm so addicted to your grilled cheese. I love that I know your recipes always work and taste incredible.

      Asian meatballs? You've convinced me. Do you know, I've never made Asian meatballs before? Was never confident about the recipe. This is the first one I'm going to make. 🙂 Sharing!

      Reply
      • Marissa says

        August 19, 2015 at 5:17 pm

        What? I hope you do make them because I know you'll find something even better to do with them. 🙂 Thank you, sweet friend!

        Reply
    5. Helen @ Scrummy Lane says

      August 18, 2015 at 2:05 pm

      Oooh, look at that lovely bright green colour in the bowl! I'm a meatball addict, Marissa, and just love the flavours in these. The mayo sounds just perfect!

      Reply
      • Marissa says

        August 19, 2015 at 5:18 pm

        Thank you, Helen! The mayo is pretty addictive, I'll admit it. 🙂

        Reply
    6. Joanne says

      August 18, 2015 at 6:08 am

      This is probably all kinds of sacrilegious, but I"m going to try these with my eggplant "meat"ball recipe! Sounds like these Asian flavors would pair perfectly with them.

      Reply
      • Marissa says

        August 19, 2015 at 5:29 pm

        Not sacrilegious at all, Joanne! I think that's a great idea...

        Reply
    7. Kristi says

      August 16, 2015 at 8:52 pm

      Marissa, I *love* your posts. I've never heard of "zizz-ing" in my food processor, but whoo!!! it sounds exciting..., so girl, I'm sssooo doing it!!! And, these meatballs? You can count on it. These are so happening in my kitchen. Pinned, pinned, zizzed, then pinned again! 🙂 xoxo

      Reply
      • Marissa says

        August 19, 2015 at 5:29 pm

        Wow, thank you Kristi!! You are such a sweet friend...xoxo

        Reply
    8. Maggie | Omnivore's Cookbook says

      August 16, 2015 at 8:37 pm

      What a wonderful idea Marissa! I always felt reluctant to cook the minced pork cups because they're kind of messy to cook and eat. The meatballs idea is genius! It make the mouthfeel of the dish better and easy to serve at a party! Pinning and sharing

      Reply
      • Marissa says

        August 19, 2015 at 5:30 pm

        Thank you, Maggie! You're a constant inspiration to me so I'm excited to have shared something that's new to you. xo

        Reply
    9. Ashley | Spoonful of Flavor says

      August 16, 2015 at 1:25 pm

      I'm craving meatballs and these look amazing! I love addition of the veggies and spicy mayo. I definitely need to add these to my dinner menu soon!

      Reply
      • Marissa says

        August 19, 2015 at 5:32 pm

        Thank you, Ashley!

        Reply
    10. Girl and the Kitchen says

      August 14, 2015 at 8:20 pm

      I love it!!! I love everything about this!!! Do you think Italian grandmothers did not have ovens and that's why they didn't use ovens for meatballs? Because aren't meatballs in the oven just the best?!? I love this honey!!! Absolutely fantastic!!! I gotta try this quick pickling thing 🙂

      Reply
      • Marissa says

        August 19, 2015 at 5:33 pm

        I think you may be on to something there, Mila. In a way I feel like I'm cheating when I cook them in the oven. But I honestly prefer the texture - even when I'm adding them to sauce.

        Reply
    11. Mira says

      August 14, 2015 at 8:08 pm

      Love the great flavors in these! And, no you are not pushy, I'll definitely try them 🙂

      Reply
      • Marissa says

        August 19, 2015 at 5:33 pm

        haha, thanks Mira!

        Reply
    12. Faith (An Edible Mosaic) says

      August 14, 2015 at 2:04 pm

      Oh yum!!! I love the flavors going on in the meatballs; I'd have to sub chicken or turkey for the pork because hubs and I don't eat it, but I think it would work fine. Love that you served these meatballs in lettuce cups too...I'm on a real lettuce cup kick lately!

      Reply
      • Marissa says

        August 19, 2015 at 5:34 pm

        I think that turkey or chicken would work beautifully, Faith! In fact, I think I'll try them that way next time. Lettuce cups are fun, aren't they. An easy way to lighten up a dish and they're so convenient for handheld food.

        Reply
    13. KevinIsCooking says

      August 14, 2015 at 11:56 am

      Pinned and a definite one for my list to try. Love this and the photos are beauties. 🙂

      Reply
      • Marissa says

        August 19, 2015 at 5:35 pm

        Thanks so much, Kevin!

        Reply
    14. Mon Petit Four says

      August 14, 2015 at 11:30 am

      omg Marissa these look soooo good! You've got me sold! I am definitely going to try out this recipe for lunch this week. I love the fact that it's a carb-free meal too as I already eat enough bread as it is :p

      Reply
      • Marissa says

        August 19, 2015 at 5:35 pm

        I didn't even think about that, but you're right! Score. 🙂 I think you'll love them, Beeta.

        Reply
    15. HapaNomNom says

      August 14, 2015 at 11:26 am

      There's that sesame mayo again 😉 I'm a huge fan of lettuce wraps, but I've never made them with meatballs - why have I not done this! This is not only so much easier than the way I do it, but so much flavor too! No appetizer for me, these are a full on meal!

      Reply
      • Marissa says

        August 19, 2015 at 5:36 pm

        Truth be told, we had them as a meal. Light but totally satisfying!

        Reply
    16. Dorothy Dunton says

      August 14, 2015 at 8:20 am

      Hi Marissa! I'm an appetizer addict! It's just so much more fun to eat a variety of little things (like tapas). I like using lettuce as the delivery vehicle because it's much less filling than bread or crackers, which means I can eat more of them! On the rare occasions we go out to eat I almost always order off the "starter" section of the menu, unless they have duck breast or rack of lamb which I can't resist! As far as I'm concerned keep on being pushy! 🙂

      Reply
      • Marissa says

        August 19, 2015 at 5:39 pm

        Haha - okay, I'll keep being pushy. 🙂 And, you're my kind of girl, Dorothy. We eat almost all of them, just Keith and I, and didn't feel one bit guilty. We're big on ordering from the starter menu or splitting a couple of dishes.

        Reply
    17. shashi at runninsrilankan says

      August 14, 2015 at 8:18 am

      Marissa - these meatballs with lemongrass, garlic, ginger and Thai basil sound FANTASTIC!!! I might sub the pork for turkey and enjoy this oven baked goodness tomorrow!

      Reply
      • Marissa says

        August 19, 2015 at 5:40 pm

        Thank you so much, Shashi! I'd love to how they are with turkey! I think turkey or chicken would be delicious in place of the pork.

        Reply
    18. Sabrina says

      August 13, 2015 at 7:48 pm

      Yum, sounds delicious!!

      Reply
      • Marissa says

        August 19, 2015 at 5:41 pm

        Thank you, Sabrina!

        Reply
    19. Lorraine @ Not Quite Nigella says

      August 13, 2015 at 7:18 pm

      Hehe I love it when you're pushy because then I know that it's good enough to have to make it straight away. I even do a series of "pushy" recipes! 😀

      Reply
      • Marissa says

        August 19, 2015 at 5:43 pm

        That's so sweet of you, Lorraine. And your recipes, pushy or not have NEVER failed me! Love, love, love your blog!

        Reply
    20. Paula @ Vintage Kitchen says

      August 13, 2015 at 6:27 pm

      Well, if you say they are the best I must try them Marissa! Love love love pickled everything btw! This recipes sounds extremely good not to make!

      Reply
      • Marissa says

        August 19, 2015 at 5:42 pm

        You and me too, Paula! I've been pickling all kinds of things lately - it's addictive!

        Reply

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