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Food & Wine Recipe

Gingery Pork Meatballs

Contributed by Emily Kaiser

TOTAL TIME: 30 MIN
SERVINGS: Makes 2 dozen meatballs

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F&W's Emily Kaiser, who co-authored The Harney & Sons Guide to Tea, likes these super savory meatballs with Chinese oolong tea, like Ali San Oolong (available from harney.com).

Plus: Tea 101

slideshow More Pork Recipes

1 pound 80% lean ground pork
1 large egg white
1 scallion, finely chopped
1 tablespoon minced fresh ginger
1 tablespoon Asian fish sauce
1 teaspoon sugar
2 tablespoons vegetable oil
24 cilantro leaves

In a large bowl, combine the ground pork with the egg white, scallion, ginger, fish sauce and sugar. Form the meat into twenty-four 1-inch balls.
In a large skillet, heat the vegetable oil until shimmering. Add the meatballs and cook over moderately high heat until browned all over and just cooked through, about 8 minutes. Transfer the meatballs to a platter and skewer on toothpicks with cilantro leaves.

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