For Mike 🙂

The Meatballs

1 lb Palemoon Farm Ground Pork

1 duck or chicken egg

1 cup Panko Bread crumb unseasoned

1 tablespoon finely grated ginger ( use a cheese grater )

1 tablespoon finely chopped Garlic 

2 teaspoons of Chinese 5 Spice Seasoning 

http://www.mccormick.com/gourmet/spices-and-flavors/blends/chinese-5-spice-blend

The Sauce

1 cup water

1/3 cup of Organic honey

4 tablespoons of Pickled Thai Red Chili. 

http://importfood.com/pkco1603.html

1/8 cup Rice wine Vinegar

1/4 teaspoon salt
The Method

Combined Meatball ingredients into a bowl, make sure the meat is nice and cold, if the meatballs are a little dry when forming add a tiny bit of water. I used a teaspoon to scoop the meat out and roll with wet slightly wet hands.

Sesame Oil into a skillet pan with plenty of room for turning , just enough to leave a coating , don’t pool the oil (add too much) or it will overpower be mindful not to burn the sesame oil as well.

When you initially drop the meatballs into the pan they tend to stick when carmelizing, the first time you turn the meatball you must be cautious not to break them, after a few turns and they get brown on like 50 % then they become less fragile.

After they are brown on all sides take one out and eat one..Damn you think they are good now ..wait untiLyou add the sauce!

Turn down the skillet to lowest setting and add the sauce…cover for about 5-10 mins and your ready to serve.

Best when served over White Jasmin Rice.

If you can’t wait to get the pickled chili’s and want to cheat on the sauce you can pick up Thai Chili Sauce in most supermarkets in the ethnic section.