Pork meatballs with Asian flavors, served with a light sesame cucumber carrot salad.
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
1 pound ground pork
2 large eggs
1 cup Panko breadcrumbs
¼ cup cilantro leaves, chopped
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoon Sriracha or gochujang
2 cloves garlic, minced
1-inch piece fresh ginger, peeled and minced
¾ teaspoon coarse salt
½teaspoon ground black pepper
1 large English cucumber, shaved
1 large carrot, peeled and shaved
1 tablespoon rice wine vinegar
1teaspoon sesame oil
Pinch coarse salt and crushed red pepper flakes
Preheat oven to 375 degrees. Coat a baking sheet fitted with a wire rack with cooking spray. Set aside.
To make meatballs, thoroughly mix all of the meatball ingredients together in a bowl. Form 2-inch meatballs and place on the wire rack about an inch apart. Bake 15-18 minutes, until internal temperature of meatballs reaches 145 degrees.
To make cucumber salad, toss together all ingredients. Taste and adjust seasoning, if necessary.