Asian Pork Meatballs with Ginger Sauce and Wilted Spinach
medium · Pork · 40 min · Serves 2
Tender pork meatballs seasoned with ginger and scallion, simmered in a light ginger-honey sauce over a bed of wilted spinach.
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- • 3/4 lb (340g) ground pork
- • 1 large egg
- • 1 tablespoon fresh ginger, grated (for meatballs)
- • 4 cups fresh spinach
- • 3 tablespoons scallion greens, divided
- • 2 tablespoons garlic-infused oil
- • For the sauce:
- • 2 tablespoons fresh ginger, grated
- • 2 tablespoons apple cider vinegar
- • 1 tablespoon honey
- • 1/2 cup homemade bone broth
- • Salt and black pepper to taste
Method
1. Mix ground pork, egg, 1 tablespoon ginger, half the scallion greens, salt, and pepper. Roll into 1.5-inch meatballs.
2. Heat garlic-infused oil in a skillet over medium heat. Brown meatballs on all sides, about 6 minutes. Remove.
3. In the same pan, add the sauce ginger and cook 30 seconds. Add vinegar, honey, and broth. Stir and bring to a simmer.
4. Return meatballs to the pan. Cover and simmer 8–10 minutes until cooked through.
5. Remove meatballs. Add spinach to the sauce and toss until wilted, about 1 minute.
6. Serve meatballs over spinach, spoon sauce over the top, and finish with remaining scallion greens.