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Meatballs 3 ways

Recipe Link: Source: Chicago Tribune

List of Ingredients





Prep time: 30 min. Chilling time: 1 hr. Cook time: varies Yield: 96 meatballs

4 pounds ground pork
2 large onions, minced
2 large eggs, well beaten
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 1/2 cups bread crumbs
zest, of one lemon
3/4 teaspoon sage, crumbled
pinch nutmeg
1 tablespoon dark brown sugar, packed
1 tablespoon ketchup
1 teaspoon cider vinegar
1/4 teaspoon ground red pepper
1/4 teaspoon Worcestershire sauce
1 ginger root, 1/2 inch thick, peeled and minced
1 clove garlic, minced
1 tablespoon soy sauce
1/4 teaspoon Asian sesame oil



Recipe



1. Combine pork, onions, eggs, salt and pepper in large bowl. Mix well. Add bread crumbs; mix well. Divide pork mixture evenly among 3 bowls.

2. For Swedish-style meatballs, add zest, sage and nutmeg to one bowl; mix well.

3. For barbecue-style meatballs, add brown sugar, ketchup, vinegar, ground red pepper and Worcestershire to second bowl; mix well.

4. For Asian-style meatballs, add ginger, garlic, soy sauce and sesame oil to third bowl; mix well.

5. Cover all 3 bowls; refrigerate at least 1 hour and up to 6 hours before shaping. To shape meatballs: Form Swedish-style mixture into about 24 balls about the size of golf ball. Form barbecue-style into about 42 balls. Form Asian-style into about 30 balls.

The meatballs can be refrigerated 1 day or frozen up to 3 weeks. To freeze meatballs, place on baking sheet in freezer until hard; transfer to freezer containers.