Go Back

Stir Fry with Pork Meatballs

Prep Time: 30 minutes
Cook Time: 24 minutes
Stir fry with pork meatballs puts a fun and creative twist on a classic dish by combining the vibrant flavors of a traditional stir fry with the satisfying, savory bite of juicy meatballs. Instead of the usual thinly sliced proteins, pork meatballs bring a unique texture and a flavor-packed element that makes this dish stand out. By seasoning the meatballs with classic stir-fry flavors like garlic, ginger, soy sauce, and sesame oil, they act as flavorful little bursts of deliciousness that elevate the entire dish. I even add a little rice wine vinegar to the meatballs to give them a little brightness. There's also hot chili garlic sauce that I use to give the meatballs a little kick. It’s a playful way to reinvent a classic while still delivering the bold, savory taste you expect from a great stir fry.
Using meatballs in a stir fry also adds versatility and ease to the cooking process. The meatballs can be prepped and cooked ahead of time as they hold up well either frozen or in the fridge for a couple of days. You can also steam the veggies you want to add to the stir fry ahead of time or use leftover veggies from another meal to create a flavorful dish that uses up the ingredients you have in the fridge.
Print Recipe
SHARE RECIPE SAVE RECIPE

Ingredients

For the Meatballs

  • ½ lb ground pork
  • ½ lb Jimmy Dean's Hot Sauage
  • 1 cup toasted breadcrumbs
  • 2 eggs
  • 1 tbs grated ginger or ginger paste
  • 1 tbs soy sauce
  • 2 tsp hot chili garlic sauce
  • 1 tsp sesame oil
  • 1 tsp minced garlic
  • 1 tsp rice wine vinegar
  • salt & pepper to taste

For the Stir Fry

  • 8 oz chopped shitake mushrooms
  • 16 oz chopped baby bella mushrooms
  • 1 medium shallot minced
  • 2 tbs butter
  • ⅓ cup cream sherry
  • 1 tbs rice wine vinegar
  • 1 tsp fish sauce
  • 2 tsp soy sauce
  • 2 tsp hot chili garlic sauce
  • 2 tbs honey
  • 1 tsp grated ginger or ginger paste
  • ⅓ cup shredded carrots
  • 1 cup steamed broccoli
  • ⅔ cup frozen peas
  • 1 tbs cornstarch
  • salt & pepper to taste

Instructions

For the Meatballs

  • Preheat the oven to 350 degrees Fahrenheit
  • In a bowl combine ground meat, breadcrumbs, eggs, grated ginger or ginger paste, soy sauce, hot chili garlic sauce, sesame oil, minced garlic, and rice wine vinegar. Season to taste if desired with salt and pepper.
  • Place your meatballs on a greased baking sheet and place them in the oven. Bake for 24 mins.

For the Stir Fry

  • Combine the ingredients for the sauce in a small bowl including the rice wine vinegar, fish sauce, soy sauce, hot chili garlic sauce, honey, and grated ginger or ginger paste.
  • Fry the mushrooms and shallots in the butter in a pan until they are golden brown.
  • Add the cream sherry to the pan once the mushrooms and shallots have some color to deglaze the pan. Cook this down until the alcohol is gone.
  • Add the carrots, steamed broccoli, and frozen peas to the pan. Sprinkle the cornstarch over the vegetables as they are cooking.
  • Once the meatballs are done and out of the oven add them to the vegetables in the pan.
  • Add the sauce to the pan and let everything simmer for 5-8 mins.
  • Serve everything warm just as they are or over rice, noodles, or riced caulifower.