1heaping tablespoon gingergrated or finely minced (about 1-inch knob)
2clovesgarlicpressed or finely minced
1teaspoonfreshly ground black pepper
1/4cupchopped green onionabout 3 green onions
1/4cupfresh cilantro leavesminced
1/2cuppanko bread crumbs
3/4cupKroger Sriracha ketchupor 3/4 cup regular ketchup mixed with XX Sriracha sauce
1/2 cup water
1 10-ouncejar pepper jelly
Green onion and sesame seeds for garnish
In a medium bowl, add the pork and drizzle with the egg yolk, soy sauce, ginger, garlic and ground pepper and gently mix together with your fingers. Add the green onion, cilantro leaves and panko bread crumbs and mix gently until incorporated. Refrigerate for 30 minutes.
Line a baking sheet with aluminum foil or parchment paper and preheat the oven to 400 degrees F.
Use a small scoop or spoon to form 1/2-inch balls and gently roll between your palms and place on the baking sheet. Bake for 10 minutes or until golden brown. The meatballs may not be cooked all the way through and will continue to cook in your vita clay slow cooker.
For the sauce, in your Vita clay pot, mix the Sriracha ketchup with the regular ketchup, water, pepper jelly, soy sauce, brown sugar and sesame oil. Add meatballs in, stir and mix with the sauce and cook on stew for 30-40 minutes, stirring half-way through.
Garnish with chopped green onion and sesame seeds and serve.