Author Notes
Asian Meatballs - definitely 1 leg up on the Italian variety! —mtlabor
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Ingredients
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1 pound
ground pork
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1
small onion, grated
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1
egg
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5
garlic cloved, minced and divided
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2 teaspoons
fresh ginger
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1/4 teaspoon
salt
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1/8 teaspoon
black pepper
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1/2 teaspoon
red pepper flakes
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4 tablespoons
plus 2 teaspoons soy sauce
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1/2 cup
panko bread crumbs
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2 tablespoons
honey
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4 tablespoons
black bean sauce with garlic
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pinch of cornstarch
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pinch of powdered ginger
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2 cups
jasmine rice, cooked
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1 teaspoon
canola oil
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1/4 cup
shredded carrots
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4
green onions, chopped
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1
small can water chestnuts
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1
small can bamboo shoots
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1/4 cup
roasted peanuts
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3 tablespoons
pad thai sauce
Directions
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Preheat oven to 400 F.
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Combine pork, egg, grated onion, 3 garlic cloves, fresh ginger, salt, black pepper, red pepper flakes, 2 teaspoons soy sauce, and panko bread crumbs in a medium bowl. Mix well and form about 1-2 inch meatballs.
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Heat canola oil in a large skillet and brown meatballs on all sides. Do not cook all the way, just get them nice and browned. Then place on a greased baking sheet and bake in oven for about 15 minutes.
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Drain most of oil off of skillet, but leave just a bit. Combine honey, black bean garlic sauce, corn starch, powdered ginger, and 4 tablespoons of soy sauce in a small bowl. Add to skillet under medium heat and cook until it bubbles and slightly thickens. Pour mixture over meatballs and coat well.
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Heat up a little more canola oil in another large skillet under medium high heat and add garlic. Stir until fragrant, about a minute or so, and add in cooked rice. Then add carrots, bamboo shoots, water chestnuts, and peanuts. Mix well. Add pad thai sauce and a few dashes of soy sauce to the rice mixture. Incorporate the sauces well throughout the rice. Top with chopped green onion.
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Serve meatballs on top of rice and dig in!
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