Thai Pork Meatball with Thai BBQ Sauce

(WJBK) - Get this recipe courtesy of Chef Joe Nader, executive chef at Ford Field.

(Makes 24 one ounce meatballs)

Thai Pork Meatball Ingredients:
1 ½ lbs. - Ground pork
1 - Large egg
1 oz - Ginger fresh grated
1 - Garlic fresh minced
3 cups - Napa cabbage, julienned and lightly wilted
1 oz - soy sauce, low sodium
1 oz garlic chili sauce (sambal)
1 ½ cups panko bread crumbs
3 tablespoons - sesame oil
3 tablespoons - kosher salt
1 tablespoon - black pepper

Chef's Notes:
1. In a large sauté pan lightly wilt your julienned cabbage with a little vegetable oil, do not overcook. Put aside to cool.
2. Once the cabbage is cooled, squeeze as much liquid from it as you can.
3. Now combine all ingredients together in a large bowl, do not over mix. Hold in the refrigerator for 30 to 40 minutes to let flavors come together.
4. Next, take a small amount and form into a patty to sample, sear in a sauté pan till fully cooked, taste it to ensure that the seasonings are correct.
5. To form the meatballs, take a one once ice cream scoop and use it to give yourself a consistent measure. Once you scoop out all the mixture you can roll the balls in your hand to make them uniform in shape.
6. Pre-heat oven to 350°.
7. To cook the meatballs, you will need a large skillet or sauté pan.
8. Place the stove burner on medium to high and add a bit of canola oil.
9. Place meatballs in pan and sear them on all sides to get a nice brown crust, locking in the flavor and moisture.
10. Once all meatballs are seared, place them on a baking dish to finish in the oven for 7 to 10 minutes at 350°.
11. Add your Thai Barbeque Sauce (see below) to your meatballs and let simmer on low heat for 30 minutes.

Thai Barbeque Sauce Ingredients:
2 cups - sweet chili sauce (mae ploy)
2 cups - hoisin sauce
½ cup - Rice wine vinegar
2 oz - soy sauce
1 bunch - cilantro chopped
1 oz - ginger fresh grated
2 tablespoons - sesame seeds
2 ½ tablespoons - kosher salt

Chef's Notes:
1. Combine all ingredients.
2. Let mixture sit in refrigerator overnight to let flavors come together.