Meatballs, my family cannot get enough of them. One day my older daughter came home and announced that her favorite meal of all time is spaghetti with meatballs and parmesan cheese with garlic bread. In reality though, it is all about the meatballs.
I saw this recipe in Cooking Light – and it seemed exactly like something my family would devour. The only problem was that I couldn’t decide if I should serve it with rice noodles, or steamed rice – both seemed like such great options. I decided that I would make a huge batch, and serve them with rice noodles one night, then steamed rice the next. The problem was that they were so good – we only had 4 leftover. The fresh ginger mixed with the ground pork and cilantro couldn’t be any better. These will definitely go on my short list of what to make for dinner – they were easy and delicious – my two favorite words.
- 1/2 cup chopped fresh cilantro
- 1/4 cup dry breadcrumbs
- 1/4 cup finely chopped red onion
- 2 tablespoons lower-sodium soy sauce
- 2 teaspoons grated peeled fresh ginger
- 3 garlic cloves, minced
- 1 pound lean ground pork
- 1 large egg, lightly beaten
Place a foil-lined jelly-roll pan in the oven. Preheat oven to 450 degrees.
Combine the first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on the preheated pan. Bake at 450 for 20 minutes or until done.
Serve with rice or rice noodles and bell pepper strips.
Serves 4 as a main dish.
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