1-1/2 lbs of ground pork (preferably without hormones nor anti-biotic)
1 to 1-1/2 slice of stale or fresh bread (grated for bread crumbs)
1/4-1/3 c milk to soak fresh bread crumbs
2 tsp Tommy Tana's Secret Thai seasoning or 3/4 tsp garlic powder, 1 tsp Thai Red pepper powder
1 tsp BBQ Rub seasoning of your choice
1 tsp smokey chili salt or salt and 1/2 tsp smoke flavoring
1/2 minced onion
1/2 sliced onion for caramelizing
Jelly Pepper of your choice
6 hot dog buns or 15-18 slider buns
FETA CHEESE PIMENTO: (You can make this in advance to set aside)
8 oz Greek feta cheese
4-5 Greek prepared marinated peppers
2 TB pepper paste
1 TB sour cream (optional - if too thick)
To make the pimento, simply combine the feta cheese, Greek peppers and pepper paste in a food blender. If too thick, you may add 1TB of sour cream.
Combine fresh bread crumbs with milk and wait a minute or so for bread to absorb the milk. Add next 4 ingredients (Thai seasoning, pork rub, smokey chili salt or substitute, and the minced onion) and mix well. Make balls.
|Above, the hot dog buns split open to heat up and make grill marks and absorb some of the flavor from the pan.|
To serve: Spread one side of bun with feta cheese pimento. Place 3 meatballs in a row (1 meat ball if using sliders). Top it with 1 TB of pepper jelly and some caramelized onion. Close bun and serve!!
Makes a good lunch, brunch or appetizers served in sliders. Salad on the side for a healthy meal!
|You can use any pepper jelly|