Did you know that today is National Tater Tot Day? San Francisco usually holds a big Tater Tot Festival on February 2 to mark the day. This year, it also happens to be Groundhog Day and Super Bowl Sunday. While I don’t know for sure if the Festival is on hold, considering that the San Francisco 49ers are in the Super Bowl, I get the feeling the city has something besides Tater Tots on their minds.
San Francisco is very diverse city, with a large Asian Community. That got me to thinking, what could I offer to reflect San Francisco on Super Bowl Sunday and honor Groundhog Day? Call me a little twisted, but I got to thinking – Groundhog – Ground Hog – Hog – Pork. Yeah, Ground Pork Meatballs with an Asian Dipping Sauce.
So Happy Groundhog Day everyone!
Asian Pork Meatballs with Hoisin Glaze
2 lbs Ground Pork
2 teaspoons Sesame Oil
1 cup Panko Breadcrumbs
1/2 teaspoon Ground Ginger
3 teaspoons Minced Garlic
1/2 cup Green Onions, finely sliced
1/2 cup Shredded Carrots
1/2 tablespoons Black Sesame Seeds
3 Green Onions, cut for garnish
Heat oven to 400 degrees. Spray a 9-inch by 13-inch rimmed baking sheet with cooking spray. Set aside.
In a large bowl, combine ground pork, sesame oil, breadcrumbs, eggs and ground ginger. Set aside
Finely cut 1/2 cup green onions, sprinkle over meat mixture. Add shredded carrots. Mix the meat and vegetables together until well combined.
Using a scoop or spoon, shape meat into balls that are about 1 1/2-inches round. Set meatballs aside.
Pour the sesame seeds into a shallow dish. Gently roll the meatballs in the sesame seeds to garnish lightly with the seeds.
Arrange the meatballs on the prepared baking pan. Place into the heated oven and bake for about 10 to 12 minutes, or until full cooked
While the meatballs bake, trim the roots from the green onions. Dice the onion on the bias for a garnish and set aside. Prepare the glaze, keep warm.
2 Garlic Cloves
2/3 cup Hoisin Sauce
1/4 cup Rice Wine Vinegar
2 tablespoons Soy Sauce
1 teaspoon Sesame Oil
1 teaspoon Ground Ginger
Sriracha Sauce to taste
Peel and finely mince the garlic. In a medium bowl, whisk together the Hoisin Sauce, rice vinegar, garlic, soy sauce, sesame oil and ground ginger. Add a few dashes of Sriracha Sauce, if desired.
Pour the glaze into a saucepan over medium heat. Warm the sauce gently.
To finish and serve, remove the meatballs from the oven. Pour some of the glaze over the meatballs, tilting the baking sheet to allow the meatballs to roll in the glaze.
Transfer the glazed meatballs to a serving platter by inserting a cocktail skewer into each ball.
Garnish with green onion, serve with remaining glaze for dipping.