Serves 10
"Transform basic pork meatballs by flavoring with soy sauce, ginger, and garlic. Serve with Spicy Mayonnaise, fresh basil, and Pickled Cucumbers"
December 2017/Southernliving.com
Pickled Cucumbers
4-5 Persian cucumbers
1/2 cup seasoned rice vinegar
2 tsp. granulated sugar
1/2 tsp. kosher salt
Spicy Mayonnaise
1/2 cup mayonnaise
1 Tbsp. Sriracha chili sauce
1 tsp. mirin
1tsp. soy sauce
Meatballs
1 1/4 lb. ground pork
2 Tbsp. minced fresh scallions
1 Tbsp. minced fresh garlic
1 Tbsp. minced fresh ginger
1 Tbsp. soy sauce
1 Tbsp. fish sauce
1 Tbsp. mirin
1 Tbsp. seasoned rice vinegar
1 cup Panko
1 cup canola oil
Additional Ingredients
40 3 inch wooden picks
40 fresh basil leaves
How to Make It
Step 1
Prepare the Pickled Cucumbers: Very thinly slice cucumbers lengthwise with a mandolin or a sharp knife, making 40 slices. Stir together vinegar, sugar, and salt in a small bowl until sugar is dissolved. Add cucumber slices, and toss to coat. Let stand 20 minutes; drain. Chill until ready to assemble meatball bites.
Step 2
Prepare the Spicy Mayonnaise: Combine all ingredients in a small bowl; stir to blend. Set aside.
Step 3
Prepare the Meatballs: Combine pork, scallions, garlic, ginger, soy sauce, fish sauce, mirin, and vinegar in a large bowl; mix gently with hands until incorporated, and form into 40 balls (1 tablespoon each). Spread panko in a shallow dish. Roll Meatballs in panko to coat, and place on a baking sheet lined with parchment paper.
Step 4
Heat canola oil in a large skillet over medium-high. Cook meatballs, in batches, until cooked through and panko is crispy, turning often to brown evenly, 4 to 5 minutes. Transfer to a baking sheet lined with paper towels. Cover with aluminum foil to keep warm.
Step 5
To assemble: Spread Spicy Mayonnaise on bottom of a large serving platter (or serve on the side in a bowl.) Fold 1 Pickled Cucumber slice, and skewer with a wooden pick; add 1 basil leaf, and 1 meatball. Repeat with remaining ingredients. Place picks, meatball side down, into mayonnaise.