Sriracha-Infused Saucy Asian Meatballs with Szechuan Glaze
Author: Jessica Hylton, inspired by SpoonForkBacon
1 lb Corned Pork, diced, already cooked (see below if using uncooked)
2 slices bread, broken into pieces
⅓ cup milk
2 tbsp oil
1 egg white
¼ teaspoon pepper
¼ teaspoon salt
¼ teaspoons ginger
¼ teaspoon onion powder
2 teaspoons Sriracha
2 tablespoons Szechuan sauce
1 tablespoon soy sauce
1 teaspoon sesame seeds
2 tablespoons Szechuan Sauce
2 tablespoons Honey/corn syrup
2 teaspoons Soy sauce
1 teaspoon Sesame seeds
Preheat your oven to 350 degrees. (Note: if using uncooked pork, preheat your oven to 375 degrees and bake for 20-25 minutes). Spray a cookie sheet with non stick cooking oil or place a piece of foil over it and spray it.
Combine the pork and the bread into a food processor and pulse until incorporated, a few pulses.
Add the rest of the ingredients except the sesame seeds and pulse about 10 times to incorporate.
Use your spatula halfway through to ensure all the ingredients are being mixed.
Fold in the sesame seeds.
Shape your meatballs, you can use a melon baller or a small cookie scoop, but your hands work just as fine. You should get about 25.
Bake for 15-20 minutes, depending on how big you've made the meatballs. Check their doneness but checking that they are no longer mushy but are now firm on the outside and still slightly soft on the inside. Remove from oven.
Mix all of the ingredients for the glaze together. You can adjust the sugar content depending on how sweet you'd like the glaze.
Brush the glaze onto the meatballs.
Place the meatballs back into the oven to broil on HIGH for about 2 minutes. This helps to infuse the glaze into the meatballs and adds a more browner look. (Check carefully here because broil can burn your ingredients very quickly).
Remove from the oven and allow to cool for 10 minutes.
Sprinkle with garnish and serve and enjoy!
Recipe by Jessiker Bakes | The Blog at http://theblog.jessikerbakes.com/sriracha-infused-saucy-asian-meatballs-szechuan-glaze/