Spicy Pork Meatballs
this is a Michael Symon recipe
He served the meatballs in lettuce cups with condiments such as sliced radish, cilantro, lime, carrot and jalapeno. I found them good in flour tortillas or with spaghetti with Marinara sauce.
- 1/2 cup day old bread, torn
- 1/2 whole milk (I used fat-free)
- 1 lb. ground pork
- 1/2 cup minced onion
- 2 cloves garlic, minced
- 1 jalapeno seeded & minced
- 1/2 teaspoon coriander
- 1 tsp. fish sauce (I substituted
- low sodium soy sauce)
- zest of 1 orange (I skipped
- as I didn't have one)
- flour for dredging
- salt and pepper (I skipped the
- canola oil for pan frying
In a small bowl, soak bread in milk.
In a large mixing bowl add the rest of the ingredients and season to taste. squeeze milk out of the bread, discard milk and mix in bread.
Shape into slightly smaller than a golf ball size meat balls and dredge in flour, shaking off excess flour.
Heat a large sauté pan over medium to medium-high heat. When hot add enough canola oil to slight come up the sides of the pan. Brown on all sides and drain on paper towels.