Bbq Pork Balls Recipes

Steps:

• In a large bowl, combine the first seven ingredients. Crumble pork over mixture and mix well. Shape into 2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 160°. Drain on paper towels. Transfer to an ungreased 2-qt. baking dish., Meanwhile, in a saucepan, combine ketchup, brown sugar, liquid smoke if desired and lemon juice; cook and stir until brown sugar is dissolved. Pour over meatballs. Bake, uncovered, at 375° for 10-15 minutes longer or until heated through.

Steps:

• In a small bowl combine the pork, shallots, garlic, sugar, fish sauce and pepper. Stir to combine well, cover, and refrigerate for at least 1 hour and up to overnight. Transfer to the freezer for 30 minutes, or until the mixture is partially frozen.
• Place the rice in a small skillet and heat over medium-high heat, stirring constantly, until rice is toasted, golden brown and fragrant. Transfer to a plate to cool. When cool, place rice in a coffee grinder and process to a fine powder. Measure 3 tablespoons of the powder and set aside. Save any remaining powder for another purpose or discard.
• Transfer the partially frozen meat mixture to a food processor and process to a completely smooth but stiff paste. Add the pork fat to the processor and process until smooth or finely chopped. Add the roasted rice powder and pulse several times to combine the mixture. Do not over process or the mixture will become sticky.
• Preheat a grill to medium-low.
• Transfer the meat mixture to a small bowl. Lightly oil your hands. Divide meat mixture into heaping 1 1/2 tablespoonfuls and roll each into a smooth ball. Recoat your hands with oil, as necessary. Thread the meatballs onto the bamboo skewers, fitting as many as you can on each skewer.
• Coat the grill lightly with oil and grill the skewered meatballs, turning occasionally, until cooked through, 20 to 30 minutes. Serve warm or at room temperature.

Steps:

• In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.

Steps:

• Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Heat the remaining 1 tablespoon olive oil in a medium frying pan over medium-high heat. Add the onions and cook, stirring frequently, until they are soft and well browned, 8 to 10 minutes. Transfer to a plate and let cool in the refrigerator.
• When the onions have cooled, combine them with the ground pork, barbecue sauce, eggs, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Steps:

• In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved., Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup meat mixture on each roll.

Steps:

• Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
• Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
• Bake until golden and cooked through, about 15 minutes. Serve warm.