If you have been following my blog, you already know that I will be teaching a cooking class September 24th on how to change up recipes by switching your spices and a few basic ingredients. This is the third of 6 meatball variations I will be showcasing at the cooking class. My focus is to teach people not to be afraid to try different combinations of ingredients and spices to easily create a wide variety of tasty foods. I will also be creating several side dishes and even desserts using the same basic techniques. My goal is to free you of any restrictions you may have placed on yourself and empower you to create dishes that allow your creativity to flow! If you are interested in attending this class, contact Willard Christian Alliance Church at 419-935-6281 to register or for more information.
I served the meatballs with some stir fried veggies and a little Jasmine sticky rice drizzled with soy sauce and chili oil.The meatballs are so flavorful they didn't need a sauce. I have a hard time finding ground pork so I made my own by cutting a lean pork roast into chunks and pulsing them in a food processor until it was chopped fine enough. I then just added the other ingredients and let the food processor do the work of blending.
CHINESE PORK BALLS
1 lb ground pork
8 – 10 green onions, thinly sliced (including some of the green tops)
1 TBL fresh ginger, peeled and minced
½ cup finely chopped bean sprouts
2 TBL soy sauce
1 egg, slightly beaten
½ cup dry bread crumbs
Mix all ingredients well and form into 1 ½” meat balls.
Bake at 375 for 20-30 minutes or until lightly browned.
Serve with stir fried vegetables and rice.
Also good with sweet and sour sauce over rice.
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