1 cup chopped white bread with crusts removed (Sandwich or Italian or sourdough or ciabatta, etc.)
¼ cup heavy cream
1 large egg
½ cup finely minced onion
1 teaspoon minced garlic
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon finely grated fresh ginger
1 teaspoon granulated sugar
1 teaspoon white vinegar
2 teaspoons ketchup
½ pound ground pork
1 pound 80/20 ground beef
For the Sauce
1 tablespoon chopped fresh ginger
2 tablespoons chopped garlic
3 tablespoons chopped jalapeno peppers, seeds removed (unless you like it hot)
¼ cup dried pineapple pieces (or any other dried fruit such as mango)
¼ cup champagne vinegar
½ cup water
¼ cup ketchup
¾ cup granulated sugar
1½ teaspoons kosher salt
2 teaspoons water
1½ tablespoons corn starch
Preheat oven to 350 degrees F.
In a small bowl place bread and cream. Mix and press down so bread absorbs liquid.
In a large bowl place egg, onion, garlic, salt, pepper, ginger, sugar, vinegar and ketchup. Mix to combine.
Go back to small bowl with bread and beat with a fork or small whip so mixture is mushy with no pieces.
Add to large bowl along with pork and mix thoroughly to combine.
Add beef and gently fold into mixture until just incorporated.
Using a small scoop, scoop out 36 meatballs.
Line a sheet tray with parchment paper.
Fill a small bowl with water and start wetting your hands and rolling each meatball and place on prepared pan. Keep wetting your hands as you roll.
Bake for 15 minutes and remove from oven.
While meatballs are cooking make the sauce. Place ginger, garlic, peppers, dried fruit, vinegar, water, ketchup, sugar and salt in a blender and puree. Place this mixture in a medium to large sauce pan and heat.
Mix water with corn starch and add to pan and stir to form a thick sauce.
Place meatballs in sauce and simmer for 15 minutes.
To serve, remove meatballs from the sauce and serve on a platter.
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