Sweet and Sticky Pork Meatballs
Perfect as an appetizer or family dinner, these tasty meatballs are sweet, sticky and a touch spicy. This makes a large batch, so if you’re not entertaining, you can stash some in the freezer for future meals.
Cut: ground pork
Prep Time: 30 minutes
Cook Time: 20 minutes
Number of Servings: 8-10
Ingredient:
Meatballs:
2 lb (1 kg) ground pork
1 cup (250 mL) panko bread crumbs
2 large eggs, lightly beaten
1/2 cup (125 mL) finely diced red onion
2 garlic cloves, minced
2 tsp (10 mL) ground ginger
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) red pepper flakes
2 Tbsp (30 mL) canola oil, for frying
Sauce:
1/2 cup (125 mL) reduced sodium soy sauce
1/2 cup (125 mL) hoisin or oyster sauce, reduced sodium if possible
1/2 cup (125 mL) honey
2 Tbsp (30 mL) rice vinegar
2-3 Tbsp (30 - 45 mL) Sriracha, depending on heat preference
2 garlic cloves, minced
1 tsp (5 mL) ground ginger
2 Tbsp (30 mL) cornstarch
2/3 cup (150 mL) water
For serving:
1/4 cup (60 mL) sliced green onion
2 tsp (10 mL) sesame seeds (optional)
Directions:
Combine all of the ingredients for the meatballs (minus the canola oil) in a large bowl. Use your hands to combine everything together.
Shape the mixture into 28-32 meatballs, placing them on a parchment lined baking sheet.
Warm the canola oil in a large, deep skillet over medium heat. Add the meatballs and cook for about 5 minutes, turning to evenly brown them. Return the meatballs to the baking sheet. You’ll need to fry the meatballs in batches.
Preheat the oven to 350ºF. Once all of the meatballs have been browned, place them in the oven and cook for 8 minutes, until fully cooked.
While the meatballs are in the oven, make the sauce: Add all of the ingredients (minus the cornstarch and water) to the skillet that you used to brown the meatballs. Stir over medium-low heat, until everything is thoroughly combined. In a small bowl, stir together the cornstarch and water until dissolved. Whisk this into the sauce. Cook, whisking constantly, until the sauce is thickened and sticky, about 3 minutes. Remove from the heat.
Add the cooked meatballs to the sauce and toss to combine. Transfer to a serving dish and garnish with green onions and sesame seeds. Serve warm.
Note: Cooked meatballs can be frozen for up to 2 months.
Nutritional Analysis:
YIELD:
8 -10 servings.
SERVING SIZE:
4 meatballs.
| Per Serving | |
|---|---|
| Calories | 360 |
| Total Fat | 10 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 115 mg |
| Carbohydrates | 39 g |
| Fiber | 0 g |
| Sugars | 24g |
| Protein | 29 g |
| Sodium | 1080 mg |
| Potassium | 425 mg |
Source: Renée Kohlman
