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Sweet and Spicy Meatballs
12 ounces ground pork
1/2 cup minced cilantro
1/4 cup minced red onion
1/4 cup breadcrumbs
2 teaspoons grated fresh ginger
1/2 small jalapeno, minced
1 small garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 tablespoons white wine
2 tablespoons soy sauce
1 teaspoon brown sugar
These are not your Aunt Doris’s Swedish meatballs. They are slightly sweet, slightly spicy flavor-packed bites of nirvana. Stick a toothpick into them or wrap them in lettuce leaves and they are easy hors d’oeuvres for a crowd. Arrange them on a bowl of noodles and they are a meal. (Download)
Combine the pork, breadcrumbs, onion, cilantro, ginger, jalapeno, salt, and pepper in a medium bowl. Shape into 24 golf ball-size balls.
Combine the wine, soy sauce, and brown sugar in a medium bowl.
Heat a large nonstick skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 10 minutes, turning with tongs every 2 to 3 minutes to brown all sides. Stir in the sauce and swirl the pan around to coat the meatballs. Cook until the sauce is thick and the pan is nearly dry. Serve warm.
These meatballs are great as appetizers but can also be served over rice or with sauteed vegetables for dinner. Prepare the meatballs up to 1 day in advance. Store in an airtight container in the refrigerator until you are ready to cook them.
© Wine Country Cook LLC
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