SRIRACHA PORK MEATBALLS

STICK A COCKTAIL PICK INTO EACH OF THESE ASIAN-STYLE MEATBALLS AND SERVE THEM STRAIGHT FROM THE SKILLET AT YOUR NEXT PARTY.

PREP 30 minutes

COOK 20 minutes

• 1 egg, lightly beaten
• ¼ cup fine dry bread crumbs
• ¼ cup sliced green onions
• 1 clove garlic, minced
• 1 tsp. grated fresh ginger
• 3 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. sriracha sauce
• 1 lb. ground pork
• 1 Tbsp. vegetable oil
• ¾ cup ketchup
• ¼ cup packed brown sugar
• 1 Tbsp. toasted sesame oil
• 1 Tbsp. rice vinegar
• 2 Tbsp. chopped fresh cilantro
• 2 tsp. sesame seeds, toasted*

1. In a bowl combine egg, bread crumbs, green onions, garlic, ginger, and 1 Tbsp. each of the soy sauce and sriracha. Add ground pork; mix well. Shape into 18 meatballs. In a large skillet cook meatballs, half at a time, in hot vegetable oil over medium heat 5 minutes, turning occasionally. Remove meatballs from skillet; drain off fat.

2. Meanwhile, for sauce, in a bowl stir together ketchup, brown sugar, remaining 2 Tbsp. soy sauce, remaining 1 Tbsp. sriracha, the sesame oil, and rice vinegar. Add to skillet and stir over medium heat until bubbly, scraping up any browned bits. Return meatballs to skillet. Reduce heat; cover and cook 5 minutes. Uncover; cook 5 minutes more or until meatballs are done (160°F), turning occasionally. Sprinkle with cilantro and sesame seeds. MAKES 18 SERVINGS.

*Toasting Nuts, Seeds, and Coconut To toast whole nuts or large pieces, spread them in a shallow pan. Bake in a 350°F oven 5 to 10 minutes, shaking the pan once or twice. Toast coconut the same way, but watch closely to avoid burning it. Toast finely chopped or ground nuts or seeds in a dry skillet over medium heat. Stir often so nuts don’t burn.

PER MEATBALL 107 cal., 6 g fat (2 g sat. fat), 27 mg chol., 237 mg sodium, 8 g carb., 0 g fiber, 5 g pro.