This is a Chinese dish traditionally done with ground pork made into a meatball. I did an updated version of this Taiwan classic. I added scallops to the meatball; this gives the dish less fat and creates a lighter meatball. I used lite teriyaki sauce to reduce sodium along with low sodium chicken broth. Another change was the kimchi which is a nod to Korean flavors and brings some needed heat. The vermicelli and mushrooms make a great side in the broth. I hope you like it.

1 pound ground pork
1/2 pound bay scallops, minced (Crosby’s Crabs)
2 egg beaten (Hayfield Farms)
3/4 cup Panko bread crumbs
2 tablespoons green onion, diced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 tablespoons teriyaki sauce
2 tablespoons mirin
1 teaspoon black pepper
2 tablespoons canola oil
Broth:
4 cups chicken stock
8 ounces mushrooms, sliced thin
1 tablespoon green onion, diced
2 tablespoons teriyaki sauce
2 tablespoons mirin
8 ounces vermicelli, cooked al dente
1 jar kimchi

Preheat oven to 350.

In a bowl add pork and scallops and mix.

Add bread crumbs, green onions, ginger, garlic, teriyaki, mirin, and pepper. Mix gently until all ingredients are combined.

Divide mixture into 6 balls and refrigerate for 20 minutes.

In a large saucepan on medium, add broth, mirin, teriyaki, green onion, and mushrooms; bring to a simmer for 10 minutes, then reduce to low.

Add canola oil to a skillet; add meatballs and brown on multiple sides.

Place meatballs in oven for 30 minutes or until internal temperature is 165.

Turn the heat on broth to medium.

Make sure the vermicelli is cook.

Assembly in bowl:
Vermicelli
Meatball
Broth
Kimchi