Sunday, March 4, 2012

Weekend Cook: Shrimp and Pork Meatballs

Shrimp and Pork Meatball
This is one of my old Chinese dumpling filling recipes, popped into the oven.

Into the food processor goes:  4 cloves of garlic, and a bunch of scallions.  Then, I added a pound of cleaned shrimp and processed until they were roughly chopped.

Added that mixture to a pound of ground pork, add 1/2 tsp salt, 2 tsp pepper, and combined.  Formed into balls and baked at 400f for 20 minutes. Done!