Though students at The Culinary Institute of America in New York City face a seemingly endless to-do list, central to their course work is recipe and menu development. At the institute, food is life, and even the best-managed restaurant is nothing without flavorful, exciting, and innovative recipes.
A recent standout is this recipe for Hanoi Pork Meatballs with Hoisin-Peanut Dipping Sauce.
Bursting with the flavors of Southeast Asia, like garlic, ginger and bright herbs, these meatballs are an easy make-ahead option that will stand out against the usual party favorites. The sweet hoisin-peanut dipping sauce will remind you of those other meatballs you may have simmered in your slow cooker but with a little something special and unexpected.
Hanoi Pork Meatballs with Hoisin-Peanut Dipping Sauce
Non-stick cooking spray, as needed
1 tablespoon sesame oil
1 tablespoon canola oil
5 cloves minced garlic
2 1/2 tablespoons minced fresh ginger
3 minced scallions
2 teaspoons chopped parsley
1 1/2 tablespoons chopped Thai basil
1 1/2 tablespoons chopped cilantro
1 1/2 tablespoons fish sauce
1 teaspoon sriracha
1/8 cup whole milk cottage cheese
1/2 cup panko bread crumbs
2 teaspoons ground black pepper
1 teaspoon lime zest
1 pound ground pork
Hoisin-Peanut Dipping Sauce (recipe follows)
Heat the oven to 375 degrees.
Oil a rack for a sheet tray with non-stick cooking spray. Place rack in sheet tray and set aside.
In a medium-size sauté pan, heat both oils over medium heat. Once oil is hot, add the garlic, ginger and scallions.
Sweat until aromatic and soft (about 5 minutes). Remove from pan, and allow to cool.
In a mixing bowl, add and combine all remaining ingredients except for the ground pork and dipping sauce. Mix all the ingredients together thoroughly until completely combined.
Add the ground pork and mix lightly until all the ingredients are lightly incorporated. Be careful not to over mix the meat because it will result in tough meatballs.
Scoop or form mixture in 15 1 1/2-ounce balls and place them onto the oiled rack.
Cook the meatballs in the heated oven for about 15 to 20 minutes, or until the internal temperature has reached 155 degrees and the exterior is golden brown.
Serve meatballs hot, with toothpicks and a bowl of the Hoisin-Peanut Dipping Sauce to dip.
Start to finish: 55 minutes (Active time: 40 minutes). Servings: 5 (Makes 15 meatballs, 3 per serving).
Hoisin-Peanut Dipping Sauce
3/4 cup hoisin sauce
3 tablespoons creamy peanut butter
2 tablespoons rice wine vinegar
2 teaspoons freshly squeezed lime juice
1 tablespoon soy sauce
Mix all ingredients together in a bowl.
Serves 5.