Recipe of Any-night-of-the-week Sweet and Spicy Ponzu Pork Meatballs

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Any-night-of-the-week Sweet and Spicy Ponzu Pork Meatballs. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Sweet and Spicy Ponzu Pork Meatballs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet and Spicy Ponzu Pork Meatballs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sweet and Spicy Ponzu Pork Meatballs is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sweet and Spicy Ponzu Pork Meatballs estimated approx 40 min.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Sweet and Spicy Ponzu Pork Meatballs using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Sweet and Spicy Ponzu Pork Meatballs:

1. 2 Cups Jasmine Rice -
2. 4 Cloves Garlic -
3. 2 Slices White Bread -
4. 1.5 lbs Ground Pork -
5. Sriracha - 2 Tsps
6. 1.5 lbs Carrots -
7. 12 oz Ponzu Sauce -
8. 3 Tbsp Sugar -
9. 4 Tbsp Butter -
10. 4 Tsp Vegetable oil -
11. Salt
12. Pepper

Instructions to make to make Sweet and Spicy Ponzu Pork Meatballs

1. Preheat oven to 450 degrees
2. In a small pot, combine rice, 2.25 cups of water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cool until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
3. While rice is cooking, peel and cut carrots on a diagonal into 1/2-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 20-22 minutes.
4. Peel and finely chop garlic. I'm a medium bowl, soak bread with 6 Tbsp of water. Let absorb, then break up with your hands until pasty. Add pork, garlic, sriracha, 1.5 tsp salt, and pepper. Mix to combine, then form into 1-inch balls.
5. Heat a drizzle of oil in a large non-stick pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned and cooked through, 8-10 minutes. Turn off heat, remove meatballs from pan and set aside. Wipe out pan.
6. In a small bowl, combine ponzu, 1/3 cup water, and 3 Tbsp sugar.
7. Return cooked meatballs to pan over medium-high heat. Stir in ponzu mixture, bring to a simmer and cook, stirring, until meatballs are coated in a syrupy glaze, 2-3 minutes. Remove from heat and stir in 2 Tbsp butter until melted.
8. Fluff rice with a girl and stir in 2 Tbsp butter and a pinch of salt. Divide between plates along with carrots. Top rice with meatballs and any remaining glaze.

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