A little spicy and a little sweet. This cast-iron appetizer will be the talk of your next party!

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium bowl combine egg, bread crumbs, green onions, 1 Tbsp. of the soy sauce, 1 Tbsp. of the sriracha sauce, the garlic, and ginger. Add ground pork; mix well. Shape into 18 meatballs.

  • Heat a 10-inch cast-iron skillet over medium 5 minutes. Add 1 Tbsp. of the vegetable oil; heat 1 minute. Add half of the meatballs; cook 5 minutes or until browned, turning occasionally. Remove meatballs. Repeat with remaining 1 Tbsp. vegetable oil and meatballs. Drain off fat.

  • Meanwhile, for sauce, in a small bowl combine remaining 2 Tbsp. soy sauce and 1 Tbsp. sriracha sauce, ketchup, brown sugar, sesame oil, and vinegar.

  • Add sauce to skillet; cook and stir over medium heat until bubbly, scraping up any crusty brown bits. Return meatballs to skillet. Cook, covered, over medium-low heat 5 minutes. Cook, uncovered, 5 minutes more or until meatballs are done (160°F), turning occasionally. Sprinkle with cilantro and sesame seeds.

*Toasting Seeds

Toast seeds in a dry skillet over medium heat, stirring frequently so they don't burn. Transfer to a bowl to cool.

Nutrition Facts

107 calories; 6 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 27 mg cholesterol; 237 mg sodium. 104 mg potassium; 8 g carbohydrates; 0 g fiber; 6 g sugar; 5 g protein; 0 g trans fatty acid; 89 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 13 mg calcium; 0 mg iron;