Asian Pork Meatballs

• chicken broth as needed to cover meatballs
• 1 1/4 pounds pork belly ground, keep refrigerated
• 1 1/4 pounds pork blade roast pork butt ground, keep refrigerated
• 1 cup napa cabbage finely chopped
• 1/4 cup garlic minced
• 1/4 cup fresh ginger root minced
• 1/2 cup cilantro finely chopped
• 2 tablespoons garlic chives
• 1 lemon
• 1 1/2 teaspoons soy sauce
• 1 1/2 teaspoons sesame oil
• 1/4 cup fermented black beans Available in Asian Grocery Stores
• 1/4 cup lemongrass frozen
• 1/3 cup fish sauce
• 1 tablespoon sambal chile paste
• 1/4 cup thai basil minced
• 1/2 cup sweet chili sauce

1. 1. In large mixing bowl, combine all ingrdients except pork. Mix well to combine
2. 2. Add ground pork belly and pork butt, mix well with seasoning mixture. Do not overwork
3. 3. Form forcemeat into balls using a standard sized ice cream scoop and roll gently
4. 4. In a heavy stockpot, heat enough chicken broth to cover a single layer of meatballs and bring to a simmer
5. 5. Carefully lower meatballs into stockput and cook through, approximately 8 minutes
6. 6. Turn occasionally; making sure broth does not boil
7. 7. Remove from broth using a slotted spoon

chicken broth, pork belly ground, pork blade roast, cabbage, garlic, fresh ginger root, cilantro, garlic, lemon, soy sauce, sesame oil, fermented black beans, lemongrass frozen, fish sauce, sambal chile paste, thai basil, sweet chili sauce

Taken from www.yummly.com/recipe/Asian-Pork-Meatballs-2255139 (may not work)