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Michael Symon Fried Mini Pork Meatballs

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ingredients
FRIED MINI PORK MEATBALLS
1/2 cup onion, minced
2 cloves garlic, minced or grated on a microplane
1/2 cup breadcrumbs
1 pound ground pork, 80/20
3 tablespoons low sodium soy sauce
3/4 teaspoon ground coriander
3/4 teaspoon chili flakes
Zest lime (about 1 teaspoon)
1/4 cup cilantro, chopped
1 large egg
1/2 cup vegetable oil

directions
Place a sauté pan over medium high heat. When the pan is hot add a drizzle of olive oil along with the onion and garlic. Add a pinch of salt and cook, stirring occasionally until the onions are soft and translucent, 3-5 minutes. Remove from the heat to cool slightly.
In a separate mixing bowl add the pork, soy sauce, coriander, chili flakes, lime zest, cilantro, egg, salt and pepper. Add bread crumbs to the pork mixture. Add the cooled onion mixture and mix to thoroughly combine.
Using a small scoop or spoon, scoop and roll the meat into mini balls. Lay out on a plate or sheet tray until you’ve scooped all of the meat mixture.
Heat the vegetable oil in a large sauté pan over medium high heat. When the oil is hot begin adding the meatballs (in 2 batches) and cook for 2-3 minutes per side, until golden brown. Remove to a paper towel lined tray and season with salt.
Serve on a platter with a squeeze of lime over the top and garnish with more cilantro.

Tips
– Make the meatballs a day ahead and refrigerate until ready to fry. Freeze any leftover raw balls for future use.
– For a healthy alternative, bake the meatballs on a parchment paper-lined sheet tray at 350°F until cooked through.

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