Everyone loves a meatball. (I for one, have been in love with meatballs ever since I first read Judi Barrett’s Cloudy with a Chance of Meatballs, but I digress…) Whether it be an Italian-style meatball floating on top of al dente pasta, or a meatballs sub covered in mozzarella cheese, or even a dainty meatball being served to you at a cocktail party, meatballs are hard to resist.  Meatballs can take many forms—a variety of ground meats can be used along with a variety of flavorings and sauces that elevate the meatball’s taste profile to a level of pure deliciousness.

I was thrilled to come across this recipe in Cooking Light magazine for an appetizer-style meatball made of ground pork and Asian flavorings, served in blanched brussels sprout leaf and topped with a tangy pickled shallot ring.  An elegant and dainty appetizer that is unique and full of flavor.  The pork meatballs are flavored with ginger, soy sauce, sesame oil, rice vinegar, garlic, basil and chopped shitake mushrooms.  A quick pickling of shallots in a red wine vinegar base, makes for a nice tart burst of flavor atop each tasty meatball.  I can definitely see these meatballs being served at a variety of events—anywhere from a tailgating party to a fancy cocktail party to your family’s dinner table for New Year’s dinner, these meatballs are as addictive as they are mouthwateringly delightful.

 (To view this recipe, click on the following link: http://www.myrecipes.com/recipe/meatballs-in-brussels-sprout-cups-50400000131130/)

Tagged: appetizer, Asian, Asian meatballs, basil, brussels sprouts, Cooking Light magazine, garlic, ginger, ground pork, hors d'oeuvres, meatballs, pickled shallots, pork meatballs, rice vinegar, sesame oil, shallots, soy sauce