Grilled Pork Meatballs + 3 scrumptious sauces

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These Grilled Pork Meatball and 3 sauces recipes come to you courtesy of the National Pork Board. Thank you for reading and supporting the brands that Savoir Faire works with, so I can  continue sharing my recipes here.
The best thing about pork is that it’s pork! When you cook with pork everything gets easy because pork meat is juicy and very, very tasty. Take a look at these meatballs. I made them with lean pork meat and only added minced garlic and a pinch of salt. They don’t need anything else and since they are grilled, what can be better than that?
The only “problem” is that when we I’m the one cooking, my guests want to see a real demonstration and want to try something “different.”
So for this parrillada, which we had at Noelle’s house in Boca Ratón —while enjoying blueberry mojitos made with Ron Venezuela, of course— I made these three sauces to garnish the meatballs: aioli, chipotle cream, and guava and jalapeño sauce.
None of them are cooked and the three are done in a jiffy. Here you can see the recipes and the video I made, so you can see how easy it is to make them.
In addition, I made my orzo salad with black beans, tomatoes, cilantro and avocado. The recipe will be available here anytime soon. Here you can check the video I made, so you can see that this is also very easy to make.
Along with the meatballs and grilled corn on the cobs, we also grilled a pineapple sprinkled with some cinnamon and brown sugar and we ate it as dessert.
Stay tuned because pretty soon I’ll be sharing my tips for organizing the perfect parrillada. In the meantime, please visit prendeelsabor.comwhere you’ll find everything you’ll need to make your parrillada a memorable occasion.
Grilled pork meatballs | Ingredients for 20 meatballs
3 pounds lean pork, ground
3 garlic cloves, minced
1 ½ teaspoon coarse sea salt
Preparation
1. Half an hour before you start grilling, mix all the ingredients in a bowl.
2. Form meatballs the size of a golf ball, put them on a tray, cover with plastic wrap and refrigerate.
3. Preheat grill to about 400˚F and just before putting the meatballs, spray some vegetable spray.
4. Put meatballs on the grill and lower the heat to cook over indirect heat, about 5 minutes.
5. Turn meatballs and cook for 5 more minutes.
6. Make sure the meatballs are evenly cooked and browned on all sides. This process may take another 5 minutes over indirect heat.
7. While meatballs are on the grill, put the aioli, chipotle cream and guava and jalapeño sauce on several small containers so that everyone can enjoy them.

8. Remove the meatballs from the grill and serve hot.

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