Pork

Mojo Meatballs

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Mojo Meatballs

Serves 4  | Prep Time: 15 minutes | Cook Time: 20-25 minutes

 Inspired by the love of the zippy citrus and garlic based sauce from Cuba, this is a weekday version of the dish that usually involved slow cooking pork shoulder. Shrimp would be a great swap too.

Ingredients

  •  1 egg
  • 1/2 cup fresh bread crumbs (torn from leftover bread)
  • 2 garlic cloves, micro planned
  • 1 teaspoon ground cumin
  • 1 serrano chile
  • 1 cup cilantro, roughly chopped + more for garnish
  • Kosher salt (about 2 1/2 teaspoons or 6g)
  • 1 1/2 pounds ground pork (preferably pasture raised)\
  • 2 medium onions, cut into 1-inch wedges, root intact
  • 2 tablespoons (30g) extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Steamed rice, jicama and plantain chips for serving

 

For the mojo sauce

  • 1 serrano chile, stem removed and halved
  • 1 orange
  • 2 limes
  • 1/2 cup cilantro
  • 1 clove garlic
  • 1/4 cup extra virgin olive oil (60g) extra virgin olive oil
  • Kosher salt to taste

Substitutions

Pork – chicken or turkey, shrimp (not ground)

Serrano – if you’re sensitive to heat use jalapeño and remove the seeds

Onions – jicama, Brussels sprouts or your favorite veg

Chef Tips

Add some crunchy raw jicama for a quick dose of texture, variety and nutrition. Jicama is packed with fiber and important vitamins and minerals.

Preparation

Step 1

Preheat oven to 500F. Place oven rack on the bottom third of the oven.

Step2

In a large bowl, combine the egg, bread crumbs, garlic, cumin, 1 serrano Chile, cilantro, salt and mix to a paste. Using your hands (I like to use gloves to keep my hands clean), add in the pork and mix to distribute evenly.

Step 3

Toss onions with olive oil on a large rimmed baking sheet; season with salt and pepper. Roast until wedges are well charred underneath, about 10 minutes.

Step 4

While the onions are cooking, divide pork mixture into roll 2.5oz balls.

Step 5

Remove the onions from the oven and flip using a metal spatula. Nestle meatballs around between the onions spacing out evenly. Return baking sheet to oven and roast until meatballs are browned and spring back when gently pressed and onions are well charred on the other side, about 10 minutes.

Step 6 (for the mojo sauce)

Meanwhile, in a blender add serrano chile, orange juice, lime juice, ½ cup cilantro, garlic clove, 1/4 cup oil, salt; blend until mostly smooth but still specked with herbs. Transfer sauce to a small bowl.