Pork Meatballs with Orange-Absinthe Deliciousness, Real Dill Bloody Mary Mix and Elevation Ketchup Glaze
Yield: 6 Portions:
- Pork Meatballs
- 1 Lb. Ground pork, 80-20
- ¼ C. Onion, grated
- 1 Ea. Garlic, grated
- 1 tsp. Ginger, grated
- 1 tsp. Kosher salt
- ¼ C. Cilantro-Parsley blend, finely chopped
- 2 Tbsp. Elevation Ketchup
- 1 Tbsp. Worcestershire sauce
Glaze:
- 1 C. Orange Absinthe Deliciousness
- ½ C. Elevation Organic Ketchup
- ½ C. Real Dill Bloody Mary Mix
- 1 Tbsp. Red wine vinegar
- Salt and pepper to taste
Garnish:
- Real Dill Jalapeño Honey Pickles wedges
- Cilantro leaves
Technique:
For the glaze:
In a small sauce pan combine all ingredients and reduce over medium heat until it thickens, enough to coat a spoon, reserve.
For the meatballs.
- Preheat oven to 425˚F
- Place ground pork in a bowl and add all the remaining ingredients
- Knead well until mixture is well combined and emulsified
- Shape mixture into 1 oz. balls and place in a grease baking dish
- Bake until golden brown
- Reduce oven temperature to 350˚F
- Pour glaze over meatball and continue to bake until the internal temperature reaches 150˚F
To serve:
Arrange meatballs on a platter and pierce with a toothpick garnished with a cilantro leaf and a pickle wedge.
