Savory Pork Meatballs

2 eggs (beaten)
½ cup milk
1 cup breadcrumbs
½ cup onion (finely minced)
3 tbsp. garlic (finely minced)
1 tsp. cumin seed (toasted, crushed)
1 pinch ground cinnamon
¼ tsp. cayenne pepper
1 tsp. fresh thyme (minced)
2 tbsp. fresh mint (minced)
2 tsp. salt
½ tsp. black pepper
2 lb. ground pork
½ cup orange marmalade
¼ cup water
¼ cup fresh orange juice
1 tsp. fresh orange zest
2 tbsp. shoyu
1 tsp. cornstarch
vegetable or extra virgin olive oil
1 cucumber (peeled into ribbons using a vegetable peeler)
fresh mint leaves
Greek yogurt

In a large bowl, combine eggs, milk, breadcrumbs, onion, garlic, cumin, cinnamon, cayenne pepper, thyme, mint, salt and pepper to taste. Mix well and allow the mixture to sit for 5 minutes. Add in the ground pork and mix well with clean hands until thoroughly blended, being careful not to overwork the mixture. Refrigerate meat for 30 to 60 minutes.

Roll pork mixture into 1 ½” balls with clean hands shaping until the meatballs are formed and smooth.

Make the glaze in a large bowl, combine the marmalade, water, orange juice, zest, shoyu and cornstarch and whisk until smooth, and set aside.

Heat oil in a large nonstick skillet on medium heat. Working in batches, add the meatballs and cook for 7 to 8 minutes, making sure to brown each side evenly; do not overcrowd skillet. Meatballs are fully cooked when they are completely opaque in center. Place cooked meatballs on plate with paper towel to cool.

Add the glaze mixture to the pan and bring to a boil over medium high heat until the cornstarch cooks and sauce thickens. Add the cooked meatballs to the pan and cook over medium heat for a minute while gently rolling the meatballs in the glaze. Serve the meatballs immediately topped with cucumber ribbons, mint, and a spoonful of Greek yogurt.

Recipe By:

Chef Lee Anne Wong

Prep + Cook Time:

1 hr 20 mins

Serving Size:

6 Servings

As featured in…

Mar. 29, 2017 Coupon Book