Ginger, Garlic, Sesame Meatballs

Meatballs

Ginger, Garlic, Sesame

Pork & chicken meatballs in ginger garlic sauce, finished with sesame seeds, scallions & fresh cilantro.

Ingredients

Ginger Garlic Sauce

1 cup chicken stock

¼ cup soy sauce

1 tablespoon oyster sauce

1 tablespoon Shaoxing wine

2 teaspoons rice vinegar

3/4 teaspoon finely grated, ginger

½ teaspoon freshly minced, garlic

1/8 teaspoon finely ground, pepper

½ cup sugar

1 1/2 tablespoons corn starch

Meatballs

Notes: You will need a food processor or meat grinder and a 1 1/2 inch ice cream scoop.

Freeze the remaining portion of the pork shoulder for a later use or prepare it in a slow cooker or smoker for pork sandwiches, carnitas, etc.

12 ounces pork shoulder, cubed

4 ounces chicken thigh, cubed (about 1)

1 teaspoon kosher salt

2 teaspoons freshly minced, garlic

1 1/2 teaspoons finely grated, ginger

1/3 cup yellow onion, small dice

Small handful fresh cilantro

1 tablespoon Shoaxing wine

1 1/2 tablespoons soy sauce

1 tablespoon mirin

1 1/4 teaspoons sesame oil

1 large egg plus 1 yolk

1/2 cup bread crumbs

Cooking oil

Finishing Touches

Toasted sesame seeds

Scallion/green onions

Fresh cilantro

Directions

Ginger Garlic Sauce

Add all ingredients to a sauce pan and whisk. Bring to a boil over med-high temperature, whisking continuously. Reduce to low and cook for 1 minute. Remove from heat and pour the sauce through a sieve into a bowl. Set aside.

Meatballs

Add the cubed meats to a food processor along with the salt (sprinkle evenly over), garlic, ginger, and pulse until meat is chopped into very small pieces, being careful not to over-chop.

Using a spoon make a well in the center of meat, around the whole perimeter to keep remaining ingredients from going to the bottom. Add remaining ingredients (evenly) and pulse 8-9 times to incorporate, without over-mixing.

Heat a large non-stick pan over medium temperature. Add a few tablespoons of cooking oil, and using the ice cream scoop, drop the meatballs into the pan and brown them in batches, adding more oil as needed as you go.

Once all of the meatballs are browned, add all of them back to the non-stick pan, pour the sauce over the top and simmer 3-4 minutes to cook all the way through.

Add to a serving dish, sprinkle with toasted sesame seeds and then finish with green onions and cilantro. Serve as an appetizer with bamboo picks and/or chopsticks. Makes 2 dozen.

For a kick of heat, serve with your favorite jarred chilis, Calabrian, chili garlic, etc.