Served at the 2025 Farmers’ Table Wine Trail, Dierberg Star Lane Tasting Room
Ingredients
Pork Meatballs:
1 lb ground pork
½ cup Panko
1 egg
2 teaspoons minced garlic
1 teaspoon ground ginger
½ teaspoon dried minced onion
¼ cayenne pepper
¼ teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon olive oil
Spicy Asian Sauce:
2 teaspoon rice vinegar
1-3 tablespoons Sriracha
¼ cup soy sauce
¼ cup hoisen sauce
¾ tablespoon minced garlic
¼ cup honey
1 teaspoon ground ginger
½ tablespoon olive oil
1 tablespoon cornstarch + ¼ cup water
2 teaspoons sesame seeds
Directions:
Begin by adding all of the pork meatball ingredients to a large prep bowl and use your hands or a spoon to mash/stir to combine everything evenly. Once combined, use your hand or a cookie scoop to roll 16 1-inch balls.
Add the rolled meatballs to a large, deep skillet with a touch of oil or cooking spray (this helps them not stick) and cook on medium heat for 10 minutes or until cooked through. Rotate the meatballs so all of the sides get browned. Once the meatballs are cooked through, remove them from the pan and place on a paper towel-lined plate. Drain any excess grease from the pan and wipe it out.
Add all of the sauce ingredients to the same skillet the meatballs were cooked in and heat over low to medium heat. Stir the cornstarch into the water until it is completely dissolved and add to the sauce. Whisk continuously until thickened and sticky, about 3 minutes. You should be able to drag the whisk along the bottom, and a streak will appear.
Once the sauce is finished, remove from heat and add the meatballs into the sauce and toss to combine. Once combined, serve warm as an appetizer or main dish, or add to a crockpot to stay warm. Top with sesame seeds and chopped green onions, and enjoy! Serves 6
Recipe Credit: Caitlyn Erhardt
Serve with Dierberg Pinot Noir SRH
