Sometimes it is fun to switch things up, to take something down an unexpected path. And I'm not just talking metaphorically here, I'm talking about food! These gingery pork meatballs were a fun asian-twist on a traditionally Italian dish! They had fantastic flavor, and we really enjoyed them! The original recipe suggested serving them with rice noodles sauteed in sesame oil, red bell pepper, snow peas and green onions. Even after doubling the "sauce" we thought the noodles were pretty dull, so I am not including the recipe. But serve these up with some rice instead, and a good helping of veggies and you will have a great treat! :)
Ginger Pork Meatballs ( slightly adapted from Cooking Light)
1/2 cup chopped fresh cilantro
1/4 cup panko breadcrumbs
1/4 cup finely chopped red onion
2 TBSP soy sauce
2 tsp grated, peeled fresh ginger
3 garlic cloves, minced
1 pound lean ground pork
1 large egg, slightly beaten
Preheat an oven to 450F.
Line a jelly roll pan (or rimmed baking sheet) with foil and place in the oven to heat up.
In a large bowl combine all the ingredients and mix well.
Shape the meat mixture into balls (about 20 balls) and place on the preheated pan.
Bake for 20 minutes or until done.