Ketchup soy sauce, honey and garlic blend well for these moist and tender meatballs, says Lynette Kamahoro, a part-time chef and mother of three.
“My mom found this recipe many years ago in a magazine, and we’ve been making them ever since. My children love them and they are simple to make,” she says.
What you’ll need
•1 pound ground pork
• 1 large egg
• 1/4 cup fine dry bread crumbs, plain
•2 tablespoons finely chopped cilantro, optional
•2 green onions, finely chopped
• 1 clove garlic, pressed
• 1 scant teaspoon salt
•2 teaspoons butter
• 3 medium cloves garlic, pressed
• 1/2 cup ketchup
• 1/4 cup honey
• 1 1/2 tablespoons soy sauce • Sriracha sauce or Tabasco, to taste
•Heat the oven to 400°.
•Line a large rimmed baking sheet, such as a half sheet pan, with foil. Spray lightly with nonstick cooking spray.
•Combine the pork with the beaten egg, breadcrumbs, green onion, 1 clove pressed garlic, salt, pepper, and the chopped cilantro, if using. Using your hands, mix the pork mixture until all ingredients are well blended.
•Shape the pork into meatballs about 1 inch in diameter, roughly 5/8 ounce each. I use a small cookie scoop to help shape them.
•Arrange the meatballs on the baking sheet. Bake for 15 to 20 minutes, until the meatballs are cooked through and no longer pink.
•Meanwhile, prepare the sauce. In a saucepan over medium heat, melt the butter. When the butter is foamy, add the garlic and cook, stirring, for about 1 minute.
•Add the ketchup, honey, soy sauce, and hot sauce, if using. Bring to a boil; reduce heat and simmer for about one minute.
•Combine the sauce in a serving dish with the meatballs and serve immediately as an appetizer, or serve with rice and a side vegetable for a meal. Or, combine the sauce and meatballs in the crockery insert of a slow cooker. Cover and keep on the low setting for serving over a longer period of time.