Grilled Pork Meatball Kebabs

Ingredients

  • 1 large egg, beaten
  • 2 tsp. grated fresh ginger
  • 1 tsp. finely chopped garlic
  • 1 ½ tsp. kosher salt
  • ½ tsp. black pepper (we used freshly ground black pepper)
  • 4 Tbsp. gochujang sauce (such as Bibigo Gochujang Hot & Sweet Sauce), divided (we used Annie Chun’s gochujang sauce)
  • 1 lb. ground pork
  • ½ cup panko (Japanese-style breadcrumbs)
  • 6 scallions, cut into 1 ½-inch pieces
  • 3 Tbsp. soy sauce (we used reduced-sodium soy sauce)
  • 1 ½ Tbsp. rice vinegar
  • 2 tsp. toasted sesame oil
  • 1 tsp. granulated sugar
  • 8 Little Gem lettuce leaves or romaine lettuce heart leaves (we used romaine lettuce heart leaves)
  • ¼ cup roasted salted peanuts, chopped
  • Chopped fresh cilantro
  • Lime wedges

Directions

  1. Preheat your grill to medium-high (between 400 to 450 degrees) or heat a grill pan over medium-high heat and lightly grease it. In a large mixing bowl, stir the egg, ginger, garlic, salt, pepper and 1 tablespoon of the gochujang sauce together. Add the pork and panko into the bowl and gently mix everything using your hands until just combined. Divide the meat mixture into 24 (1 ¼-inch) meatballs (weighing roughly 1 ounce each). Thread the meatballs, alternating with the green onion pieces, onto 8 (8-inch) skewers (we used wooden skewers that we had soaked for at least 30 minutes).
  2. Place the kebabs on the lightly greased grill grate or grill pan (we used a grill and lightly greased the grate with vegetable oil). Grill uncovered for 12 to 14 minutes or until lightly charred and fully cooked, turning occasionally.
  3. In a small bowl, whisk the soy sauce, vinegar, oil, sugar and remaining gochujang together until combined. Lay one skewer on each of the leaves, spooning 2 teaspoons of the sauce over each kebab, followed by sprinkling on the peanuts and cilantro. Serve with lime wedges and the remaining sauce.
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You don’t have to but for ourselves, we slid the meatballs and green onions off the skewer and wrapped them in the lettuce leaves before eating.

We got this recipe from Southern Living.

We weren’t paid in any form to promote Bibigo, Annie Chun’s, or Southern Living.

Take care everybody !

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