30 minutes prep time
8 minutes cooking time
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
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
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!
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