Hello there– It’s meatball time again around here, a grand-girl fave! I like this quick, easy dinner, fills up a big platter to feed all 7 of us (4 bigs and 3 littles). Just add a greenish bowl of veggies, a salad and some kind of yummy bread and it’s a meal! Happy eating!
GINGER PORK MEATBALLS
Rice– 2 cups–cook according the the package directions
1 pound ground pork
1/2 cup bread crumbs
3 cloves garlic, minced*
1 tsp. ground ginger**
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Combine all the meatball ingredients in a mixing bowl– I just like squishing them together with my hands– and then form smallish balls (kind of like roll up play dough)– and set them on a baking sheet sprayed with cooking spray.
Put them in the oven at 400 degrees for 15 to 20 minutes (depending on how large you rolled out your meatballs)– until they are cooked through and a bit brownish around the edges.
While they are cooking–make you sauce and the can drop the meatballs into that yummy sauce as they come out of the oven.
2 tab. butter (or olive oil)
2 cloves garlic, minced
1 tab. soy sauce
1 tab. rice wine vinegar
1/2 tsp. Thai sweet chili sauce
1 tab. cornstarch
1 tab. brown sugar
1/2 tsp. ground ginger**
1 cup water (or white wine or apple juice–if you have either on hand)
1/2 cup red bell pepper, chopped fine
2 green onions for garnish
Melt the butter in a skillet. Put the other ingredients for the sauce into a container with a tightly sealing lid. Shake until all the ingredients are well blended and pour into the hot skillet with the butter. Keep it on medium heat and stir until the sauce thickens (a couple minutes).
When the meatballs are cooked through, add them to the skillet with the sauce and stir to coat them completely.