As the month of January is winding down, I assume the Super Bowl is somewhere nearby. I don’t know when the Super Bowl is (Yes, I know how to Google, I just don’t care enough.) or who’s playing (don’t care about that either). I unapologetically know jack shit about football and I plan to keep it that way, but I imagine a sub 30 minute meal made of pork would be a welcome addition to the table o’ football grub.
- 1 lb ground pork
- 1 egg
- 1 egg yolk
- 1/2 c almond flour
- 1 jalapeño, finely diced
- 1 t chili garlic sauce
- 2 green onions, finely chopped
- handful cilantro
- 1/4 t sesame oil
- 1/3 c mayo
Preheat your oven to 350ºF.
Add the ground pork, egg, egg yolk and almond flour to a mixing bowl.
Now, the rest of the ingredients (minus the mayo and sesame oil) are for both the meatballs and the dipping sauce. Chop once, use twice, right? So halve up everything and mix one half in with the meatball mixture and the other half in with the mayo and sesame oil.
Stick the dipping sauce in the fridge while we finish up with the meatballs.
Line a baking sheet with a silicone mat or parchment paper. Use a small ice cream/cookie scoop to portion out the meatball mixture onto the baking sheet.
Place the meatballs in the oven and bake until cooked through, about 15 minutes.
Turn the oven on broil and brown the tops of the meatballs.