Glazed Pork and Zucchini Meatballs
Servings: 1 down medium meatballs
Ingredients
- 1 lb lean ground pork
- 1 egg
- 1 medium zucchini grated
- 1 tablespoon soy sauce
- 1 teaspoon fresh garlic or 1/4 teaspoon garlic powder
- 1/2 teaspoon fresh ginger or 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- pinch black pepper
sauce
- 1-1/2 cups chicken stock/broth
- 2 tablespoons soy sauce
- 2-4 tablespoons fresh garlic or 1 teaspoon garlic powder
- 1 teaspoon fresh minced garlic or garlic paste which is what I used or 1/2 teaspoon ground ginger
- 2 tablespoons cornstarch
- salt and pepper to taste
Instructions
- Mix together the ground pork with the eggs, grated zucchini, soy sauce, garlic, ginger, salt, and pepper.
- Portion out and roll into meatballs and cook over medium-high in a skillet until they reach 165° or bake in the oven at 375 degrees until the internal tempo 165° is reached.
- Prepare sauce by whisking the ingredients into the chicken stock/broth then heat it in a saucepan over medium-high heat until it comes to a boil.
- Cover the meatballs in sauce, by rolling them in the saucepan or using a brush to apply sauce. The sauce is thin, it will glaze the meatballs, and you'll have some for dipping into. If you want the sauce thicker add a tablespoon more cornstarch when making it. The sauce thickens as it sets up, if serving immediately I sometimes make it thicker.