Zesty Lemongrass Pork Meatballs with Orange Glaze
These zesty lemongrass pork meatballs with a tangy orange glaze offer a flavorful and gourmet twist on traditional meatballs. Perfect for a special occasion or when you want to impress with a dish full of vibrant Asian-inspired flavors.
Equipment
- Baking sheets lined with parchment paper or tinfoil
- Measuring cups
- spatula
- Mixing spoon
Ingredients
- 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 minced 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:
- 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)
Instructions
- Preheat the oven to 450°F (232°C).
- In a frying pan, sweat the onions, garlic, ginger, and lemongrass.
- Deglaze with sherry and set aside to cool slightly.
- In a large mixing bowl, combine the chili paste, oyster sauce, soy sauce, sesame oil, scallion, and cilantro.
- Mix well.
- Add the eggs with water, cornstarch, ground pork, and the cooled onion mixture.
- Mix thoroughly.
- If the mixture is too wet, add panko breadcrumbs to achieve a thicker consistency.
- Roll the mixture into 1-inch meatballs and place them on baking sheets lined with parchment paper or tinfoil.
- Bake for 15 to 20 minutes until cooked through.
- Meanwhile, prepare the sauce by sweating the ginger, garlic, and shallot in a large saucepan.
- Add the oyster sauce and cook for a few minutes.
- Deglaze the pan with sherry, then add the brown sugar and orange juice.
- Reduce to a thin glaze or reduce by half and thicken with cornstarch if a thicker sauce is desired.
- Add orange zest, if desired.
- Toss the cooked meatballs in the orange glaze before serving, and garnish with sesame seeds and sliced scallions if desired.
Notes / Tips / Wine Advice:
Pair with a crisp Riesling or a light Pinot Gris to complement the citrusy glaze and lemongrass notes.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 25 g | Protein: 30 g | Fat: 24 g | Fiber: 3 g | Sugar: 15 g | Salt: 900 mg
