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

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary

30 mins
10 mins
40 mins
18 meatballs


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; fat 6g; cholesterol 27mg; saturated fat 2g; carbohydrates 8g; mono fat 2g; poly fat 1g; sugars 6g; protein 5g; vitamin a 89.3IU; vitamin c 0.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.8mg; vitamin b6 0.2mg; folate 4mcg; vitamin b12 0.2mcg; sodium 237mg; potassium 104mg; calcium 13mg; iron 0.5mg.