- 1 pound ground pork
- 1 tablespoon scallion, minced (about 2 small scallions)
- 2 tablespoons minced ginger
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- ½ cup panko breadcrumbs
- 1 egg
- 1½ Inch knob of ginger, peeled and thinly sliced
- 3 tablespoons sugar
- ½ cup Ginger Boocha Kombucha
- ¼ cup sherry vinegar
- 1¼ cup unsalted chicken broth
Preheat the oven to 450°. Take a sheet pan and line it with a cooling rack. In a large bowl combine all of the meatball ingredients and knead gently with your fingers to combine. Roll into sixteen balls and place onto the rack in the sheet plan. Bake in the oven on the middle rack for fifteen minutes, or until cooked through.
While the meatballs bake, combine the gastrique ingredients in a high-sided two-quart saucepan over medium-high heat. Bring the mixture to a boil, reduce the heat to low and simmer until the liquid reduces to half a cup, about twenty-five to thirty minutes. Remove the sliced ginger, add the meatballs to the pot and simmer an additional five minutes, tossing gently to coat the meatballs with the sauce. Serve immediately or refrigerate for up to three days. Reheat slowly over low heat until the meatballs are heated through.