This time I decided to change-up the recipe a bit and make it into a salad. It needed a yummy dressing to tie it all together and since we love Thai-style peanut sauces, I came up with a Peanut-Ginger Vinaigrette. The dressing is delicious and not only complements this salad beautifully, it would be equally wonderful on other salads, drizzled on an Asian style wrap or just as a dipping sauce for fresh veggies.
2 pounds ground pork
1 bunch green onion, finely sliced
6 cloves garlic, finely minced
1 tablespoon fresh ginger, finely minced
2 tablespoons sugar
1 tablespoon Sriracha
1 rounded tablespoon cornstarch
¼ cup fresh basil, finely chopped
¼ cup cilantro, finely chopped
¾ teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoon extra virgin olive oil
1. Place all ingredients in a large bowl and mix together with your hands or a large sturdy spoon.
2. Preheat oven to 400. Line a sheet pan with aluminum foil. Drizzle olive oil over foil and rub to coat foil. Form the meat mixture into small balls, about 1 tablespoon each and place on foil lined pan. Bake for 20-25 minutes, gently shaking pan 2-3 times during baking to ensure that meatballs are browning on all sides.
3. Remove from oven and use for salad or sandwiches. These can be made ahead and warmed on medium setting in microwave for several minutes or until warmed through.
Serves 6-8 in Vietnamese Meatball Salad