Pork Meatballs

We made these great and easy Pork Meatballs from a recipe in The New York Times. We will definitely make them again! Easy and good! The best part of the preparation is that they are baked not fried! There is no mess!

Pork Meatballs With Ginger and Fish Sauce

New York Times

 

These nuoc cham-inspired meatballs are perfect to fill lettuce cups topped with fresh basil or cilantro. (Add steamed rice for a more substantial meal.) The Ritz crackers here make for a juicier meatball, but feel free to substitute plain dry bread crumbs. To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup. For an easy dipping sauce, spike 1/4 cup mayonnaise with 2 teaspoons toasted sesame oil or soy sauce. And save any leftover meatballs: They're great simmered in chicken broth the next day. The ginger and garlic in them release their aromatics into the broth for a deeply flavorful soup base.

 

Ingredients

 

2       tablespoons peeled and minced ginger

1       tablespoon minced garlic (from about 3 large cloves)

1       tablespoon fish sauce

1       teaspoon freshly ground black pepper

½      teaspoon kosher salt

½      cup finely crushed Ritz crackers (12 crackers)

1       pound ground pork

 

Preparation

 

1. Heat oven to 425 degrees. In a large bowl, combine all the ingredients and use your hands to gently mix.

2. Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter) and arrange on a greased rimmed baking sheet.

3. Bake until golden and cooked through, about 15 minutes. Serve warm.