Asian Meatballs with Blackberry Hoisin Glaze
Ingredients
Blackberry Hoisin Glaze
- 600 g Tree Top Blackberry Puree
- 100 g ketchup
- 150 g honey
- 150 g brown sugar
- 18 g ginger
- 0.75 g Habanero
- 7 g salt
- 113 Frank’s hot sauce
- 113 g Hoisin sauce
- 28 g rice vinegar
- 28 g soy sauce
Fried Shallots
- Canola oil (as needed)
- 60 g shallots, thinly sliced
- 20 g tapioca flour
- 2.50 g salt
Pork/Shrimp Meatballs
- 75 g Tree Top Pear Puree, 45 Brix CS
- 30 g peanut oil
- 100 g yellow onion
- 45 g shallots, minced
- 45 g garlic, minced
- 5 g Thai chilies
- 10 g Kaffir lime leaf, stemmed and finely chopped
- 20 g lemongrass, finely chopped
- 40 g fish sauce
- 8 g salt
- 6 g cilantro, finely chopped
- 15 g sugar
- 100 g egg
- 2 g white pepper, ground
- 40 g cornstarch
- 3 g baking powder
- 350 g shrimp, raw, P and D
- 350 g pork, ground
- 40 g soy sauce
Directions
Pork/Shrimp Meatballs:
In a small sauté pan, heat oil over medium heat. Add chopped onion, garlic and shallots. Cook to golden brown. Add lemon grass, chili and Kaffir leaf.
In a small bowl, add onion mixture with fish sauce, sugar, garlic, mixed egg, pepper, salt, cilantro, cornstarch, baking powder and blend together.
In a food processor, combine shrimp and pork with egg and seasoning mixture. Pulse into paste.
Mold into small cakes and fry or deep fry in peanut oil. Alternately, meatballs can be barbecued or baked for 25 minutes at 375 F.
Yield: 40 meatballs
Blackberry Hoisin Glaze:
Place all ingredients in a heavy-bottom pot and simmer over very low heat. Stir often, as mixture will burn easily. Reduce by one-third.
Puree mixture with a hand-held blender. Adjust consistency with additional water if necessary. Cool completely.
Yield: 3 cups
Fried Shallots:
Heat oil to 375 F.
Toss shallot slices in tapioca flour to coat; shake off excess. Sprinkle the shallots into the oil and gently stir to keep them separated. Fry until golden brown. Remove to a paper towel to drain. Sprinkle with salt.
Yield: 3/4 cup
Assembly:
Toss meatballs with Blackberry Hoisin Glaze to coat. Serve garnished with fried shallots and cilantro sprigs.