PORK MEATBALLS WITH CASHEWS

 

 
I love this Asian version of meatballs! Be transported in a different continent without travelling! Try this amazing recipe! Serve a Riesling from Alsace to enjoy this entrée!

Preparation: 45 min; cooking time: 45 min.
Serving 4-6

 

1 lb. 1/2 ground pork
2 ¾ oz. cashews
1 onion
3 garlic cloves
10 fresh mint leaves + more for garnish
1 tbsp. peanut Satay sauce (can be found at the Asian section of your grocery store)
3 tbsp. honey
4 tbsp. soy sauce
2 eggs
3 ½ oz. bread crumbs
2 tbsp. vegetable oil
1 tbsp. butter
Pinch of salt

 

Put the onion, garlic and mint leaves in the bowl of a food processor and chop all the ingredients.
In a medium saucepan, warm 1 tbsp. of oil and add the onion, garlic and mint. Cook on medium heat 3 minutes.
In the same food processor, chop the cashews.
Add the cashews to the saucepan with the honey. Cook 3 minutes to caramelize and add the soy sauce. Turn the heat to low and reduce to obtain a syrupy sauce, about 5 minutes.
Let the sauce cool down.
Put the meat in a large bowl and add the sauce. Add a pinch of salt and combine.
Beat 2 eggs with a fork in a small bowl.
Put the bread crumbs in a plate.
Make the meatballs and roll them into the eggs and then into the bread crumbs.
Melt the butter and oil in a large frying pan on medium-high heat. Cook the meatballs 2 to 3 minutes on each side until pale gold.
Preheat the oven to 350 F.
Transfer the meatballs into an ovenproof dish.
Bake 30 minutes.

Serve with a sauce made with 5 tbsp. of soy sauce, 3 tbsp. of honey and 3 tbsp. of chopped cashews reduced 10 minutes on a medium saucepan on medium-low heat.

 

Bon Appétit!