My Italian grandmother wouldn't know what to make of these Asian-style meatballs, but I think she'd like them. I made them for the first time a few years ago when my friend Diane asked me if I would make her a healthy Swedish meatball. These definitely have reduced fat, but a lot of flavor and are great as an appetizer or served over rice or sesame noodles. —Lori Lyn Narlock
minced red onion
Panko (Japanese bread crumbs)
grated fresh ginger
small jalapeno, minced
small clove garlic, minced
freshly ground pepper
mirin (sweet rice vinegar)
In This Recipe
Combine the pork, breadcrumbs, onion, cilantro, ginger, jalapeno, salt, and pepper in a medium bowl. Shape into 24 golf ball-size balls.
Combine the Mirin, 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.