Water chestnuts were one of the first Asian ingredients adopted by American cooks because they give food a crunchy texture; even fifty years ago they were being included in non-Asian dishes. This recipe is an updated version of the classic meatballs in barbecue sauce; it’s laced with bourbon and mustard.
2 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, minced
1 large egg
2 tablespoons whole milk
3 pieces whole wheat bread
1 (8-ounce) can water chestnuts, drained, rinsed, and chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh sage or 1 tablespoon dried
11/4 pounds ground pork
Salt and freshly ground black pepper to taste
1 cup Southern Barbecue Sauce or purchased barbecue sauce
3/4 cup chicken stock
1/2 cup bourbon
1/4 cup firmly packed light brown sugar
2 tablespoons grainy Dijon mustard
2 teaspoons cornstarch
Vegetable oil spray
1. Preheat the oven broiler. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring frequently, for 3 minutes, or until onion is translucent. While vegetables cook, combine egg and milk in a mixing bowl, and whisk until smooth. Break bread into tiny pieces and add to mixing bowl along with water chestnuts, parsley, and sage, and mix well.
3. Add 1/2 of onion mixture and pork, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Broil meatballs 6 inches from the broiler element, turning them with tongs to brown all sides. While meatballs brown, add barbecue sauce, stock, bourbon, brown sugar, and mustard to the skillet. Bring to a boil over medium-high heat, stirring occasionally. Simmer sauce over low heat, uncovered, for 10 minutes.
5. Remove meatballs from the baking pan with a slotted spoon, and add meatballs to sauce. Bring to a boil, and simmer the meatballs, covered, over low heat, turning occasionally with a slotted spoon, for 15 minutes. Mix cornstarch with 1 tablespoon cold water in a small bowl, and add to sauce. Cook for 1 minute, or until slightly thickened. Season to taste with salt and pepper, and serve immediately.
Note: The pork mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat it in a 350°F oven, covered, for 15 to 20 minutes, or until hot.