Sunday Supper: Sweet-and-Sour Meatballs

  • Updated: January 31, 2014 - 9:11 PM
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Sweet-And-Sour Potluck Meatballs, from “The New Midwestern Table,” by Amy Thielen.

Sweet-And-Sour Potluck Meatballs

Makes 45 mini-meatballs.

Note: To make fresh breadcrumbs, use stale bread (country or ciabatta loaves are best) and tear it into chunks. Place in food processor and proceed to make large flakes. Panko crumbs are larger and lighter than regular dry crumbs. Find fish sauce in the Asian section of your supermarket. From “The New Midwestern Table,” by Amy Thielen.

• 1 1/2 lb. ground pork

• 1/3 c. finely chopped peanuts

• 1/2 c. fresh breadcrumbs or panko breadcrumbs (see Note)

• 1 egg

• 1 c. finely minced cilantro (including stems)

• 4 green onions, white and green parts, minced

• 2 medium carrots, finely grated (3/4 c.)

• 3 tbsp. soy sauce, divided

• Fine sea salt and freshly ground black pepper

• 1 tbsp. canola oil

• 2 tbsp. grated peeled fresh ginger root

• 1 (28-oz.) can whole plum tomatoes (2 1/2 c. crushed), with juice

• 1/4 c. packed dark brown sugar

• 1 1/2 tsp. hot chili sauce, such as Sriracha, or more to taste

• 1 tbsp. fish sauce (see Note)

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