Sticky Thai-style Meatballs
A new addition to your party appetizer or a weeknight meal over your favorite steamed rice, these meatballs are sweet and mildly spicy with a citrusy twist.
Thai Chili Olive Oil
Satsuma Mandarin Balsamic Vinegar
For the Meatballs
Dice very finely
½ yellow onion
1 stalk celery
3 white mushrooms
Heat 3 Tbsp. extra virgin olive oil in a cast iron skillet and add the above with a sprinkle of salt and pepper. When onions turn clear, add:
2 cloves minced garlic
1” piece peeled and grated ginger
Saute another 3-4 minutes, then add:
2 Tbsp. Satsuma Mandarin Balsamic Vinegar
1 Tbsp. Thai Chili Olive Oil
Spread the mixture on a dinner plate and cool completely.
In a mixing bowl, thoroughly combine
1 lb. ground pork
½ c. plain breadcrumbs
2 Tbsp. chopped cilantro
2 Tbsp. chopped mint
prepared vegetable mixture
1 tsp. Salt & several grinds of black pepper
Using a melon baller, scoop out meatballs onto a large platter.
Heat ¼ extra virgin olive oil in cast iron skillet on medium heat and, working in batches, gently fry meatballs, turning once. Transfer to oven-proof dish.
For the glaze
½ c. sweet chili sauce (Mae Ploy)
½ c. soy sauce
2 Tbsp. Hoisin sauce
3 Tbsp. Satsuma Mandarin Balsamic Vinegar
2 Tbsp. Thai Chili Olive Oil
Combine all ingedients in a small sauce pan and bring to a boil over medium heat. Lower the heat and stir constantly until reduced, about 6-8 mins.
Pour glaze over meatballs and finish in a 375 degree oven for 5-6 mins.
Transfer to serving plate, pour the remaining glaze over and garnish with chopped cilantro.
Makes about 3 dozen appetizers