Super Bowl Food—
Just In Time to plan
Ah, the month of February is full of contradictions. On the East Coast, February can be a fickle weather month—one moment, the sun shines, melting the snow and revealing buds on trees, and then bam, another snow storm and canceled school days. This strange month, a spelling nightmare for young ones that can’t appreciate the nuances of the English language and its strange placement of r’s, is also the month that grown-ass men try to kill each other on the field. It’s the month of the Super Bowl, but it’s also the month of love and red hearts.
I’m not commenting on which team I’m rooting for this Super Bowl Sunday. There has been too many nasty back and forths lately on Facebook—and that’s just with my book club members. However, I am from New York, which makes me already dislike one team based on geography. And that’s all I’m saying on that matter.
Which brings me to sticky orange meatballs.(Yes, pun intended.) It’s made with lean pork, and glazed in tangy orange marmalade, that’s both sweet and sour. If you’re entertaining a crowd, double the recipe, and serve them with cute frilly toothpicks. Pretty presentation aside, it’s a convenient way to eat them while cheering on the Seahawks.
- 1 pound of ground pork (chicken or turkey can also be used here)
- 1 c panko bread crumbs (or regular bread crumbs)
- 1 egg
- 1 tbs soy sauce
- 1/3 c milk (low fat or full fat)
- 1 tsp garlic salt (or 1/2 tsp garlic powder plus 1 tsp salt)
- 1/2 tsp Chinese five spice powder
- 1/2 c orange marmalade
- Juice of one orange
- 2 tbs rice wine vinegar (or 1 tbs white vinegar)
- pinch of salt
- 1 tbs honey
- Preheat oven to 375 degrees F.
- In a bowl, mix together bread crumbs, egg, soy sauce, milk, garlic salt and Chinese five spice powder.
- Once well mixed, add ground pork. Combine using your hands. Do not over-mix.
- Make walnut sized meatballs. Place on a parchment paper lined baking sheet. (The meatballs should all fit on a 11" by 16" sheet.)
- Bake in the oven for 10 minutes.
- Place all the glaze items in a sauté pan, and cook for two minutes on medium heat.
- Add meatballs and roll them around in the glaze on medium heat. Cook for 2-3 minutes or until glaze becomes sticky and syrupy.
- Once cooled, the glaze hardens a bit on the meatballs.