Serves 8-10

30 minutes prep time

8 minutes cooking time

Ingredients 

1 lb ground pork

1 lb ground beef

2 tsp fresh crushed ginger, split into 2 portions

2 tsp fresh crushed garlic, split into 2 portions

1/2  cup chopped scallions

1/2 cup plain panko

2 eggs

1/4 cup hoisin sauce

2 blood oranges, zested and juiced, split into 2 portions

1 cup vodka split into 2 portions

1/2 cup low sodium tamari, split into 2 portions

1 Tbs coconut oil

Sriracha to taste

Salt to taste

Preparation

In a large mixing bowl combine the pork, beef, 1 tsp ginger, 1 tsp garlic, scallions, panko, eggs, salt, and Sriracha.  Mix well.  Use an ice cream scooper to scoop out the desired size of your meatballs.  For appetizers, I prefer a golfball size.  Line a baking sheet with aluminum foil and add the meatballs to the baking sheet. 

For the glaze, in a mixing bowl, mix together the hoisin, juice of 1 blood orange, 1/2 cup vodka, 1/4 cup tamari, and a dash of Sriracha.  More, if you like spicy. 

Place the oven on broil.  Place the meatballs on the upper rack and broil for 6 minutes, flip and broil for an additional 5 minutes.

For the dipping sauce, in a small saucepan on medium heat add the coconut oil and let it melt.  Then add the remainder of the ginger and garlic.  Saute for about a minute and then add the remainder of the vodka, 1/2 the zest, the remainder of the orange juice, and tamari.  Mix for about 3 minutes, until the vodka has been reduced. 

Place the meatballs in a serving dish as well as the dipping sauce.  Place toothpicks in the meatballs, top with remaining zest, and serve immediately.  CHEERS to this one!