This week’s recipe comes to us from Germany, which until now we all just assumed was a mythical land of bottomless beer, delicious grainy mustard, and sausage that grows on trees. But thanks to Dan “Das Grill” Sisto, we’ve got this classic recipe for meatballs. It has been helpfully converted from metric by yours truly, because ‘MURRICA.
A word on cooking pork: If you ground the pork yourself, you could concievably try for 145, which is the fairly-new USDA recommendation for pork doneness for whole cuts. If you bought ground pork at the grocery, then best not to chance it. We have you pull them off just before the 165 recommendation, as there will be some carryover cooking. This is where we reiterate that a good instant-read digital themometer is the greatest investment you can make in your meat.
1 lb ground pork
1 green onion, sliced thin
1 cup of coconut-flakes
1 small (8 oz) can of pineapple slices in juice, drained and minced
2 tbsp yellow curry paste
1 tspp fresh minced coriander
1 tbsp fish sauce
1 tbsp fresh minced ginger
1 tbsp mango jelly or preserves
1 lime, sliced into wedges
Salt and pepper, to taste
1. In a large bowl, fold together the pork with the onion, coconut, pineapple, spices, fish sauce, and jelly. Distribute the ingredients evenly, but don’t overwork the pork.
2. Using wet hands, shape the mixture into about 20 one-ounce meatballs. Cover with plastic wrap and place in the fridge while you get the grill ready.
3. Preheat a grill to medium-high heat (about 425-450). Brush and oil the grate.
4. Grill meatballs 2-3 minutes per side, turning to sear on each, until the internal temperature reaches 160 – about 6 minutes total. Remove and rest under tented foil for 5 minutes. Serve with a small mug of German beer – 64 oz or so should suffice.