With all the flavors of a pork dumpling, Instant Pot Asian Pork Meatballs are a quick and tasty way to get that dumpling fix!
Hello! My name is Christ and I’m addicted to pork dumplings. Or beef dumplings. Or chicken, shrimp, you name it. If it’s packed with garlic and ginger flavor, wrapped in a dumpling wrapper, and either steamed or fried or both I’m addicted to it. There’s something about that ginger and soy flavor that just draws me in and makes my mouth water.
Please tell me I’m not alone in my dumpling addiction!
I have talked about how our family used to cook a full-scale Chinese meal at home with my chicken with walnuts recipe. That still is one of my favorite recipes. It’s too bad that restaurants don’t offer that as a dish to order. I would fight the hubs to order that over his beloved General Tso’s chicken. I love General Tso’s, too, but love chicken with walnuts more.
During these times when we traveled from our kitchen growing up, we made dumplings from scratch. Well, not the wrappers. This was a time when you could get both round and square wonton wrappers. I don’t think you can get the round ones anymore. I haven’t checked an international grocery store, but I can’t find them where I used to before. While I know they’re not difficult to make, it’s just something I don’t want to play around with. I’d rather use wonton wrappers for them.
We made beef and pork dumplings. I think we might have played around with shrimp ones? Don’t quote me on that, though. We made so many dishes in that little kitchen across town they all start to blend together. We made kung pao, lemon chicken, lo mein; you name it! If you can order it on a menu, we tried to make it at home.
It’s during these times where I gained my love of cooking and appreciation for traveling from your kitchen.
Traveling from your kitchen gets you out of your comfort zone. But it’s fun to learn how to make a favorite dish you order out or one you tried at someone’s house and want to make at home. Or, just something that looks delicious on a website and you want to make at home. The whole key to all of this is to make it at home. Get I that kitchen and try something new, different, and out of the ordinary for you and your family. You’ll have fun and your family will appreciate the effort.
Now, while I didn’t exactly travel from the kitchen with this recipe, I did have fun making them. I love the flavors of ginger, soy, and sesame oil. The kitchen smelled amazing while I was preparing these meatballs and smelled even more amazing when they were cooking. That aroma was making my mouth water and I couldn’t wait to eat these Asian pork meatballs.
If you haven’t worked with ground pork before, it’s not as sturdy as ground beef. It’s a fairly loose ground meat like chicken and turkey. Making the meatballs is a bit challenging if you don’t expect this. I lightly rolled them around in my hands before dropping them into the pressure cooker. While I didn’t want them to brown all around, I did let them get some color on one side. It changes the texture a little bit which makes the meatballs more like meatballs and not just dumping filling.
You can use these meatballs any way you want!
I put mine in tacos with the slaw. The next day I ate them over rice. This weekend I just nibbled on them while I was cooking up some cookies, pumpkin, and pierogies. To be honest, it was the aroma of heating these up for the photo shoot that made me want to nibble on them. I just cannot resist that ginger and sesame aroma. It’s my Pavlov’s dog reaction every time.
See what I mean about that little bit of color on the meatballs?
And I haven’t even talked about the slaw. I could have eaten the whole bowl of slaw. It’s a cross between a coleslaw and an Asian salad. It has sesame, ginger, garlic, soy sauce, brown sugar, and some mayonnaise for creaminess. Yes. It’s all that wrapped up in a deliciously crunch side dish for these meatballs. I thought I had carrots to add to it but couldn’t find them. So, feel free to add carrots for color and more crunch.
You braise the meatballs in a simple combination of no sodium chicken broth, soy sauce (hence the no sodium broth), sesame oil, and hoisin sauce. You pour all this in after they’ve browned for a little bit. Then you put the lid on and let them braise for 10 minutes. I let them sit for 10 more minutes for a natural release. I think this makes meat more tender instead of the instant release method. But that’s just me.
That is one delicious bowl of goodness right there! The tender meatballs on top of that addictive Asian slaw. This is definitely one to add to the regular rotation. The meatballs can be tacos, top noodles, added to stir fry, put in a rice bowl. And you can use that slaw for a side dish for satay or other Asian style grilled meats. Or just because you want to kick up your coleslaw game.
For those curious, the hands-on time for this recipe was about 7 minutes. It didn’t take long to form the meatballs and then it was a simple shred of some cabbage, mix the slaw dressing in a jar, and you’re good to go! Pop the slaw in the fridge while the meatballs cook and have a sit down with the family. I love simple and easy recipes like this one cooking in my fave appliance!
For the meatballs:
- 20 ounces ground pork
- 1 tablespoons cornstarch
- 1 tablespoon tamari soy sauce
- 1/2 cup sliced green onion
- 1 tablespoon grated ginger
- 1 tablespoons minced garlic
- 2 teaspoons sesame seed oil
For the braising liquid:
- 14 ounces chicken broth
- 2 tablespoons tamari soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon hoisin sauce
For the Sesame Slaw
- 2 cups finely shredded lettuce
- 1 cup thinly sliced green onions
- 3 tablespoons soy sauce
- 3 tablespoons apple cider vinegar
- 3 tablespoons brown sugar
- 2 tablespoons mayonnaise
- 1 tablespoon sesame seed oil
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon minced garlic
- 2 teaspoons mined ginger
- 1 teaspoon crushed red pepper
- Set pressure cooker/Instant Pot to brown.
- Combine the ground pork with the next 6 ingredients (cornstarch through sesame seed oil) in a mixing bowl. Mix until combined.
Form 1 1/2 inch meatballs and place in the liner of the pressure cooker/Instant Pot to brown slightly.
- When all the meatballs have been formed, combine the chicken broth with the soy sauce, sesame oil, and hoisin sauce to make the braising liquid.
- Pour the liquid into the pressure cooker/Instant Pot.
- Put the lid on the pressure cooker making sure to close the vent for pressure cooking. Cook on high for 10 minutes. Let the pressure cooker/Instant Pot to sit for an additional 10 minutes before releasing any remaining steam.
- Combine the cabbage with the green onions (and any additional vegetables you’d like to add like bamboo shoots, water chestnuts, carrots, etc) in a mixing bowl.
- Combine the last ten ingredients (soy sauce through crushed red pepper) in a jar with a lid. Shake until the brown sugar dissolves.
- Pour over the cabbage mixture, stir to combine, and refrigerate until the meatballs are ready to serve.
For the meatballs:
For the slaw:
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 460 Total Fat 32g Saturated Fat 9g Trans Fat 0g Unsaturated Fat 21g Cholesterol 92mg Sodium 1842mg Carbohydrates 15g Net Carbohydrates 0g Fiber 2g Sugar 8g Sugar Alcohols 0g Protein 28g
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