Pork Meatballs Recipe

Prepare meatball mix

In a large bowl, combine the ground pork, minced garlic, grated ginger, minced shallot, light soy sauce, oyster sauce, sesame oil, beaten egg, cornstarch, 2 tsp salt, and white pepper. Mix with your hands or a sturdy spoon until a sticky, cohesive mixture forms — about 1–2 minutes of vigorous mixing to develop bounce.

Portion and shape

Wet your hands with a little water to prevent sticking. Portion mixture into 1-inch meatballs (about 18–20 meatballs from 1 lb). Roll between palms to form evenly sized spheres.

Sear or shallow fry

Heat a large skillet over medium-high heat and add neutral oil. When shimmering, add meatballs in a single layer without crowding (work in batches). Brown on all sides, turning gently, about 6–8 minutes total until golden but not fully cooked through. Remove and set on a plate.

Clean and prep shellfish

Rinse cockles under cold water; discard any that remain open when tapped. Pat sepia ribbons dry and season lightly with a pinch of salt.

Sauté aromatics and deglaze

Using the same skillet (wipe if necessary) add 1 tsp vegetable oil and the white parts of the scallion. Sear for 30 seconds until fragrant. Add the sepia ribbons and cook over high heat for 1–2 minutes, tossing, until just opaque (do not overcook). Deglaze with shaoxing wine, scraping brown bits off the pan.

Add cockles and stock

Add the cockles and pour in the fish or shellfish stock. Bring to a simmer, cover, and cook 2–3 minutes until cockles open (discard any that remain closed).

Combine meatballs with shellfish

Return the seared meatballs to the skillet, nestling them among the sepia and cockles. Reduce heat to medium-low so the meatballs finish cooking gently in the simmer — about 4–6 minutes, until meatballs reach an internal temperature of 160°F (71°C) and sepia is tender.

Make sauce

In a small bowl, whisk together XO sauce, dark soy, additional light soy, sugar, lime or lemon juice, and chili (if using). Taste and adjust balance — it should be savory, slightly sweet, and umami-forward with a touch of brightness from citrus.

Finish dish

Pour the XO mixture into the skillet with the meatballs, sepia, and cockles. Gently toss or spoon the sauce so it coats all components. Simmer uncovered 1–2 minutes to meld flavors and slightly reduce the sauce. Finish with a drizzle of toasted sesame oil.

Turn off the heat. Sprinkle scallion greens and chopped cilantro over the dish. If desired, scatter fried garlic chips for crunch. Serve immediately, spooning sauce over the meatballs and shellfish.