by ChezSuzanne
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ChezSuzanne's Notes:
Expand1 pound ground pork Ask a question about this ingredient
1/3 cup onion, finely diced Ask a question about this ingredient
1 1/2 tablespoon garlic, minced Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 teaspoon cumin Ask a question about this ingredient
1 teaspoon smoked paprika Ask a question about this ingredient
1 1/2 teaspoon salt Ask a question about this ingredient
1 teaspoon pepper Ask a question about this ingredient
1/3 cup ketchup Ask a question about this ingredient
1/3 cup your favorite BBQ sauce Ask a question about this ingredient
1/3 cup hoisin sauce Ask a question about this ingredient
2 tablespoons grated fresh ginger Ask a question about this ingredient
2 tablespoons soy sauce Ask a question about this ingredient
Saute the onions in the olive oil over medium-high heat. When they begin to soften add the garlic and sautee until very fragrant, about 2 minutes. Add the spices cook an additional minute to slightly toast the spices.
Ask a question about this stepPut the ground pork in a medium bowl and add the onion spice mixture and mix well with a large spoon.
Ask a question about this stepMake the sauce, some of which will be added to the pork mixture with the remaining sauce to be used as a dipping sauce. To make the sauce, combine the ketchup, BBQ sauce, hoisin, ginger and soy sauce in a small bowl. Measure 2 Tablespoons of the mixture and add to the pork mixture. The rest can be used as a dipping sauce for the pork meatballs as an alternative to the salsa.
Ask a question about this stepPreheat the oven to 400F. Form small meatballs that weigh one ounce, about 1 1/2" - 2" in diameter. If you're cooking them on the stove, heat a sautee pan with some olive oil and saute the meatballs until they are starting to harden up. Be careful not to burn them - the sugar in the sauce definitely increases this possibility. If using a meat thermometer, I cook them on the stove to about 125F.
Ask a question about this stepRemove the meatballs from the pan, let cool enough to handle, and skewer. Refrigerate now if you plan to finish them later. Place them on thick, rimmed cookie sheets like 'half-sheets' and bake until they reach about 170F (about 15 minutes).
Ask a question about this stepServe with dipping sauce and salsa (recipe below).
Ask a question about this step10 clementine oranges, peeled, sliced and cut into bite-sized quadrants Ask a question about this ingredient
1 small red onion, minced Ask a question about this ingredient
1/4 cup red wine vinegar Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
1/2 serrano or jalapeño chili, seeded and minced (depending on how much heat you want) Ask a question about this ingredient
1/2 cup cilantro, coarsely chopped Ask a question about this ingredient
2 tablespoons mint leaves, minced Ask a question about this ingredient
1/2 avocado, chopped Ask a question about this ingredient
2-3 tablespoons lime juice Ask a question about this ingredient
1/2 cup crumbled feta cheese Ask a question about this ingredient
Macerate the minced red onion in the red wine vinegar for at least 30 minutes.
Ask a question about this stepCombine the red onion with all the rest of the ingredients and serve with the pork meatballs.
Ask a question about this stepThanks lapadia! I'm eyeing your Blackberry Tart and Apple Jalapeno Slaw, both of which look wonderful!
WOW!! fantastic explosion of great flavors...a great appetizer to wake up the palate!
Thanks Mary!! I made these for a catered lunch I did for a group of 20 and they were a real hit at the gathering with people asking for the recipe. The hoisin-ketchup-BBQ sauce combo allows them to caramelize to a beautiful color and flavor. What I liked about them was that I could cook them 70% the day before, wrap them, and finish in the oven while I was finishing everything else on site the day of the lunch.
Peter works for food52 and thinks up ways to make the website better.
Another wonderful spicy meatball...love the flavors you used, missed this recipe the first time around!