Lemongrass Pork Meatballs with Orange Glaze
Lemongrass Pork Meatballs with Orange Glaze
This recipe is a Korean dish with a seafood twist. The recipe is a bit
more complicated, but it is definitely worth it!
Ingrediënten
- 3 pounds of ground pork
- ¼ cup of low sodium soy sauce or tamari
- 1 ½ teaspoons of sesame oil or more, to taste
- 1 large onion
- ½ green or red bell pepper diced then pulsed in food processor and
- squeezed dry
- 3 tablespoons of mined ginger
- 2 tablespoons of minced garlic
- 3 tablespoons of lemongrass tender white portion, finely chopped
- 3 tablespoons of sherry
- ½ to 1 teaspoon of Asian chili paste to taste
- 3 tablespoons of oyster sauce
- 1 large bunch of scallions sliced extra thin
- 1 cup of cilantro finely chopped (include tender stems)
- 2 eggs beaten with 2 tablespoons of water
- 2 tablespoons of cornstarch
- 1 cup of plain breadcrumbs if needed
- For the sauce: (the meatballs with only require one cup of this
- sauce)
- 1 tablespoon of ginger finely minced
- 1 tablespoon of garlic finely minced
- 2 tablespoons of oyster sauce
- ¼ cup of sherry
- 3 tablespoons of demerara brown sugar
- 1 quart of orange juice fresh or made from concentrate
- 2 teaspoons of orange zest optional
- Cornstarch used to thicken as needed
- Sesame seeds if desired for garnish
- 1 pint of scallions thinly sliced (Japanese angle cut, if possible)
Instructies
- To make the meatballs, preheat oven to 450° F.
- Sweat onions, garlic, ginger, and lemongrass.
- Deglaze the mixture with sherry and set aside, letting it cool slightly.
- Add chili paste, oyster sauce, soy sauce, sesame oil, scallion, and cilantro to a large bowl and mix well.
- Add eggs with water, cornstarch, meat, and the onion mixture to the mixing bowl.
- Mix well.
- Add panko to get a thicker consistency.
- Roll the mixture into ½ balls (about 1 inch).
- Place the meatballs on cooking sheets lined with parchment paper or tinfoil.
- Bake for 15 to 20 minutes.
- Meanwhile, make the sauce by sweating ginger, garlic, and shallot in a large saucepan.
- Add the oyster sauce to cook out.
- Deglaze with sherry.
- Add brown sugar and orange juice, reduce to thin glaze.
- You can also reduce by ½ and thicken with cornstarch and water if you prefer a thicker sauce.
- Add zest, if desired.
- Toss the cooked meatballs in the glaze before serving.
