Shrimp and Pork come together in one fantastic Thai inspired meatball, coated in a delicious sweet chili sauce!
You all know I love a good meatball! I pretty much make up a batch every month; then use them in pasta, soups, and sandwiches. Or throw them in the crock pot with some jam. These Sweet and Sour Cocktail Meatballs are the kids’ favorite. Made them for dinner just last week.
Meatballs. They’re sort of my lifeblood.
Well, just like burgers and meatloaf, there are a million different ways to make them. And it doesn’t always have to be with beef!
Combining shrimp and pork was incredibly delicious, my friends. And coating them in homemade sweet chili sauce was fantastic << so glad I just have two jars left, because these meatballs are getting made again and again.
- 12 ounces peeled and deveined shrimp
- 12 ounces ground pork
- 3 cloves garlic
- 2 large eggs
- 1 1/2 tablespoons granulated sugar
- 1 1/2 tablespoons Sriracha hot sauce
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons lime juice
- 1 teaspoon kosher salt
- 3/4 cup chopped bean sprouts
- 3/4 cup chopped parsley
- 1 cup panko bread crumbs
- 1/3 cup sweet chili sauce
- cooked white rice or Thai noodles , for serving
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a food processor, pulse together all the ingredients (except the bread crumbs and sweet chili sauce) until blended. Transfer to a bowl and mix in the bread crumbs. Mixture will be sticky.
Form into 1-inch meatballs. (Use a tablespoon sized cookie dough scoop for ease and uniformity.) Place on the prepared baking sheet.
Bake for about 10 minutes until cooked through. Transfer to a bowl with the sweet chili sauce; toss to coat.
Serve over hot cooked rice or Thai noodles.