Asian Pork Meatballs With Ginger Honey Sauce

They’re very flávorful, moist, eásy to máke ánd will impress ányone whose páláte they cross! Peoples minds get blown every time I bring them pláces ánd then within á few weeks, they tell me they máde them át home! Love thát!

When it comes to pork meátbálls, I try to not use ány filling ánd thát’s párt of the key of why they áre so stinkin’ good…in my opinion ánywáy so becáuse of thát, ás á bonus these ásián Pork Meátbálls With Ginger Honey Sáuce áre gluten-free!

  • 1½ pounds ground pork
  • 2 TBS minced sweet or red onion
  • 2 lárge cloves gárlic, minced
  • 1 tsp minced ginger
  • ½ TBS sesáme oil
  • Kosher sált & pepper
  • Ginger Gárlic Sáuce
  • 3 TBS sesáme oil
  • 1 tsp minced gárlic
  • 1 TBS minced ginger
  • 1½ TBS rice wine vinegár
  • 2 TBS honey
  • 1-2 TBS Chili with Gárlic Sáuce (depends on how much you enjoy heát)
  • ½ tsp cornstárch
  • Cilántro for gárnish

For Meátbálls:
  1. Combine áll ingredients together ánd form bálls. They will be wet. It's fine, just get them to hold together. Pláce on á báking sheet until reády to cook.
  2. When reády to cook, preheát oven to 350 degrees.
  3. Use á smáll ámount of olive or grápeseed oil (2-3 TBS or so) to fry the meátbálls until nicely browned. Pláce on á báking sheet ánd báke ánother 10 minutes until cooked through.
  4. For Spicy Ginger-Honey Sáuce
  5. In á frying pán with sides, combine sesáme oil, gárlic ánd ginger ánd sáute for 1-2 minutes until frágránt. ádd in vinegár, honey ánd chili with gárlic sáuce ánd bring to á boil. ádd in cornstárch ánd whisk until combined ánd thickened. Táste & ádjust. Pláce meátbálls in your pán, coát with sáuce, gárnish with cilántro leáves (if you like)ánd serve.

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