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SRC Rescue: Sriracha-Sesame Pork Meatballs


It's time for Group B's Secret Recipe Club December reveal. This month I get to post a bonus recipe from Cookaholic Wife, who was left out of Group A's reveal last week.


Nichole is the Cookaholic Wife who writes: "Nothing makes me happier than feeding people." What a great, succinct formula for happiness. And it's one that I wholeheartedly embrace. We recently moved into our new-to-us house - after too many years in a postage stamp-sized townhouse. And I happily sent out an email to our close friends that since we have a dining room again, I'm ready to start hosting dinners again. They are all excited.

I realized, as I perused her site, that I have cooked from her blog before...when I was part of Group A. I had made Nichole's Famous Crab Dip, Camilla-Style. This time I went for a recipe that I could share at a seasonal sips and nibbles party this past weekend. I swapped out for ground pork because that's what I had; I left out the bread crumbs since they needed to be gluten-free for two of my guests; and I added a dipping sauce. But I think I stayed true to the flavors of Nichole's recipes. And they are great flavors.

I have to admit that though I've seen sriracha in the stores and in countless recipes, I've never tried it or cooked with it...until now. I doubt I'll go sriracha-mad as Nichole did, but it was delicious. And everyone at the party wanted more.


Sriracha-Sesame Pork Meatballs

Ingredients makes approximately 3 dozen large meatballs
Meatballs
  • 2 lbs ground pork
  • 1 bunch green onions, thinly sliced
  • 1 egg, beaten
  • 1/2 C ground almonds
  • 3 T Sriracha
  • 2 T black sesame seeds (Nichole used regular sesame seeds, I used black)
  • 2 T fresh ginger, grated
  • 2 cloves black garlic (Nichole used regular garlic, I had black - click for an intro to black garlic)
  • 1 t black salt (use whatever salt you have)
Dipping Sauce
  • 2 T Sriracha
  • 2 T soy sauce (I used gluten free)
  • juice from 1 organic lemon
  • 3 T olive oil
  • 1 T fresh chopped parsley

Procedure
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine the ground pork, half of the green onions, egg, ground almonds, Sriracha, half of the sesame seeds, fresh ginger, garlic and salt together. Form into meatballs and place on the prepared baking sheet.

Bake for 10 minutes or until lightly browned. Then flip the meatballs over and return to the oven for another 10 minutes or until golden on all sides and cooked through.

Serve garnished with remaining green onions and sesame seeds and with dipping sauce.

Comments

  1. I'm completely ga-ga for anything with Sriracha! These meatballs look delicious, Camilla!

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  2. Great choice...looks yummy!
    xoxo from London

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  3. Yum, love Sriracha Sauce and pork, great combo.

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  4. You had me at meatballs. You stole me at sriracha. :)

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  5. These look yummy! Thanks for sharing this spicy appetizer :)

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  6. These sound good! The perfect appetizer for a party. Great choice!

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  7. I've never tried sriacha - way to be brave and try something new!! The meatballs look delicious!

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  8. My son loves Sriacha. I never use it much but certainly should. Happy Holidays!

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  9. This sounds like a great take on appetizer meatballs. Great SRC post, and just in time for holiday parties!

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  10. Sriracha and sesame sounds yummy! My husband loves the stuff. :)

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