Easy and tasty meatball dish. Serve with rice and vegetables of your choice. Works best for fairly large meatballs so they don’t dry out.
Note: These are delicate since they don’t include breadcrumbs. You can add some breadcrumbs in if you want to stretch your meat a little further, they will still be delicious.
Meatballs:
1.5 Lbs Ground Pork
2 Tbsp Yellow or Red Onion, Minced
2 Cloves Garlic, Minced
1 Tsp Ginger, Minced
1/2 Tbsp Sesame Oil
Salt/pepper to taste
Ginger Garlic Sauce:
3 Tbsp Sesame Oil
1 Tsp Garlic, Minced
1 Tbsp Ginger, Minced
1.5 Tbsp Rice Wine Vinegar
2 Tbsp Honey
1-2 Tbsp Chili Garlic Sauce (depends on heat level)
1/2 Tsp Cornstarch
Cilantro for garnish
Meatballs:
Preheat the oven to 350°F.
Combine all ingredients together and form balls. They will be wet. It’s fine, just get them to hold together. Place on a baking sheet.
In a stainless or cast iron pan, fry the meatballs in a small amount of olive oil until they are nicely browned.
Place on a baking sheet and bake another 10 minutes until cooked through (145°F).
Sauce:
In the frying pan, combine sesame oil, garlic and ginger. Saute for 1-2 minutes until fragrant.
Add vinegar, honey and chili with garlic sauce and bring to a boil.
Add cornstarch and whisk until combined and thickened.
Place meatballs in the pan. Coat with sauce, garnish with cilantro leaves and serve.
