Everyday Pork Meatballs

This is the second recipe I've tried from the Keepers cookbook.

Serves 4.

We call this meatballs "everyday" because they are more versatile than the traditional Italian tomato sauce-coated variety. Lightly flavored with ginger, soy sauce, and sesame oil, they can be served with rice or other grains, slaws, over a bowl of udon noodles, or added to broths and soups. 

Here's another idea borrowed from banh mi: Take a her role or a 6-inch piece of baguette and split it in half lengthwise, keeping the bread attached on one side Spread Magic Miso Mayo or plain mayonnaise on both halves then add three meatballs, some shredded carrots, sliced cucumbers, cilantro sprigs, lime juice and if you like heat, Sriracha. Squeeze the halves together and enjoy.

1 large egg
2 garlic cloves, minced
2 scallions (white and pale green parts only), thinly sliced
1 tablespoon grated peeled fresh ginger
1-1/2 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
Grated zest of 1 lime
Salt and pepper
1 pound (0.454 kilo) ground pork
1/4 cup panko or dried breadcrumbs

Preheat the oven to 400F with a rack in the upper third position.

In a medium bowl, beat the egg. Add the garlic, scallions, ginger, soy sauce, vinegar, sesame oil, lime zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper and stir together. Add the pork and panko and gently mix together with a fork or your hands. The mixture will be a little wet and soft.

Shape the meat mixture into about 16 ping-pong-size balls (or use ice cream scoop)and put in a baking dish (lined with foil for easier cleanup if  you like). Bake until just cooked through, about 15 minutes. Serve  hot.

Tip: If you happen to have Magic Miso-Mayo (recipe below) in the fridge, try brushing some on top of the meatballs before baking; it transforms into a tasty glaze.

We often double the recipe and freeze half the meatballs either raw or cooked. If you're cooking them first, let them cool before placing in the freezer. To serve, defrost overnight in the refrigerator Cook raw ones as directed above. Heat cooked ones in the oven or microwave.

Magic Miso-Mayo  (makes about 1/2 cup)
In a small bowl, stir together 1/2 cup mayonnaise, 1 teaspoon white miso paste, and a squeeze of lime juice until smooth. Check the seasonings. The Magic Miso-Mayo will keep, covered in the refrigerator, for up to 2 weeks.