Name: Chinese BBQ Pork Meatballs with Snap Peas
Cook time: 15 min
Total time: 45 min
Yield: Serves 2–4
Cuisine: Chinese
Ingredients: 2 teaspoons ghee; 1 pound snap peas; a few scallions; 1 teaspoon unseasoned rice vinegar; 2 teaspoons sunflower seed or almond butter; 2 teaspoons sesame seeds; 1 teaspoon toasted sesame oil; ⅓ cup coconut aminos; 2 tablespoons tomato paste; ¼ cup water; ¼ teaspoon salt; ½ teaspoon Chinese five-spice powder; ⅛ teaspoon ground black pepper; ⅛ teaspoon crushed red pepper flakes; ½ medium sweet onion; 1 dried medjool date; 1 clove garlic; ¾ teaspoon powdered ginger; ½ teaspoon powdered ginger; ¼ teaspoon ground coriander; ¼ teaspoon ground black pepper; 2 teaspoons extra-virgin olive oil; 1½ pounds ground pork; 1 teaspoon salt

Preparation info

Serves
2–4

Difficulty
Medium
Ready in
45 min

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

This recipe is like an order of Chinese spare ribs that have been thoughtfully deboned, chopped, and rolled into an amiable, no–chopsticks–needed meatball. The classic Chinese BBQ sauce is usually based on soy and hoisin sauces. This recipe uses just one dried date, a handful of spices, and nut butter to recreate that sticky, tangy-sweet sauce.