Spicy Shrimp And Pork Meatballs With Rujak Sauce Food

SHRIMP AND PORK BALLS WITH SPICY LIME DIPPING SAUCE

Steps:

• In the bowl of a food processor combine the scallions, half of the ginger - grated or minced, half of the chopped chile pepper, garlic, 3 tablespoons tamari, cilantro and the lime zest. Pulse for 30 seconds, scrape down the bowl and then continue to process 1 minute or until finely ground. Add the shrimp and pork, process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute. Roll the shrimp and pork mixture into to 24 balls, about the size of a large walnut. If you dip your hands in water before rolling the mixture the rolling goes a little easier.
• Preheat a large nonstick skillet with 4 tablespoons of vegetable oil over medium heat. Add the balls and don't move them until they are brown on 1 side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 4 minutes.
• While the balls are cooking make the spicy lime dipping sauce: in a bowl combine the remaining ginger, chili pepper, 1/2 cup tamari, lime juice, toasted sesame oil, honey and 3 tablespoons (a splash) of water. Taste and adjust the seasoning, if you find it to be too salty, add another drizzle of honey.
• Platter the shrimp and pork balls with a bowl of the spicy lime dipping sauce and toothpicks.

PORK MEATBALLS WITH SPICY SAUCE

Steps:

• Make the sauce: Heat the olive oil in a large pot over medium heat. Add the onion and 2 teaspoons salt; cook, stirring, until soft, about 5 minutes. Stir in the tomato paste and cook, stirring, until the oil is red, 2 to 3 minutes. Add the pork and red pepper flakes and cook, stirring, until the meat is cooked through, about 10 minutes.
• Add the crushed tomatoes and their juices and 1 cup water to the pot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce is reduced by one-third, about 1 hour.
• Meanwhile, make the meatballs: Preheat the oven to 450 degrees F. Mix the ground pork, 1 tablespoon salt, the cherry peppers and their pickling liquid, the bread and eggs with your hands until combined. Roll into 24 golf ball-size meatballs.
• Coat a rimmed baking sheet with the olive oil, then put the meatballs on it and bake until firm and cooked through, about 14 minutes; let cool 5 minutes on the baking sheet.
• Divide the meatballs among bowls and top with the sauce. Serve with polenta, if desired.

SMASH - SPICY PORK MEATBALLS WITH SPICY PORK SAUCE

Steps:

• Preheat the oven to 400 degrees.
• For the meatballs, combine the pork, salt, pickled peppers, eggs and bread in a large bowl.
• Using an ice cream scoop, scoop 24 meatballs onto a baking sheet greased with the olive oil and bake for 17 minutes.
• For the sauce, heat the oil in a pan and add the onion, pork, chilli flakes, and salt and cook for 15 minutes. Add the tomato paste and plum tomatoes with their liquid and cook for an additional 30 to 40 minutes, crushing the plum tomatoes as the sauce cooks.
• For each serving, toast a brioche roll, cut side up, under the broiler until golden brown, and ladle sauce over each half of the roll. Place a thick slice of mozzarella on the top half of the roll, and "smash" one meatball between a set of tongs and place it on the bottom half of the roll. Repeat with a second meatball. Melt the cheese under the broiler and serve.

SHRIMP AND PORK MEATBALL LETTUCE WRAPS WITH DIPPING SAUCE

Steps:

• Make dipping sauce: In a bowl, stir together all ingredients until sugar dissolves. Set aside.
• Make meatballs: In a large bowl, combine egg white, onions, cilantro, ginger, pepper, salt and cabbage. Stir in panko. Add shrimp and pork, breaking up with your fingers, and mix well with your hands. Chill until mixture is firm enough to shape, about 15 minutes. With wet hands, roll meat mixture into 1 1/2 inch balls.
• Heat oil in a heavy 12 inch frying pan (preferably nonstick) over medium-high heat. Cook meatballs until well browned all over, turning as needed, 8 to 10 minutes total. With a slotted spoon, transfer meatballs to paper towels, then to a platter.
• Serve with lettuce leaves, dipping sauce and daikon and carrot.
• Tips and Tricks to Mastering meatballs:.
• Mixing: Always start by mixing the bread crumbs (which keep the meatballs from getting tough), any liquids, and seasonings--then add the meat. Stop when the mixture looks evenly blended; don't overwork it to keep them from being tough.
• Forming: Dampen your hands with cold water to keep the meat mixture from sticking while you roll it into balls. If it's still sticky, let it sit for a few minutes in the fridge.
• Browning: A good crust helps meatballs retain their shape. It's important if they're going to simmer in a thick sauce. If you plan to eat them on their own or add them to broth, though, a light pan-frying will do the trick.