Hawaiian Rose Veal Meatballs Recipe
2 Lady Farmers pork, 'ölena, preserved lemon, soft herbs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Hawaiian Rose Veal Meatballs
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meatballs
Glaze & Finish
Method
Meatballs
Place panko breadcrumbs in a small bowl and pour the milk over them. Let sit 5 minutes until absorbed and softened; stir once to combine.
Mix meatball base
In a large mixing bowl combine ground veal and ground pork. Add the soaked panko, beaten egg, finely chopped preserved lemon rind, grated 'ōlena (turmeric), minced garlic, chopped soft herbs, kosher salt, and black pepper. Using your hands or a spoon, gently mix just until combined — avoid overworking to keep meatballs tender.
Form meatballs
Portion mixture into 1 1/4-inch (about 1.5 tablespoon) meatballs (should yield ~20–24 meatballs). Roll gently between your palms to create smooth rounds. Place on a parchment-lined tray.
Brown meatballs
Heat neutral oil in a large skillet over medium heat. When shimmering, add meatballs in a single layer without crowding (work in batches if necessary). Cook 2–3 minutes per side, turning to brown evenly until golden but not cooked through. Remove browned meatballs to a plate and reserve.
Glaze & Finish
Make glaze
In the same skillet (reduce heat to medium-low and leave fond), add pineapple juice, soy sauce, brown sugar, rice vinegar, grated ginger, red pepper flakes, and preserved lemon juice. Stir to combine, scraping up browned bits from the pan. Bring to a gentle simmer.
Thicken glaze
Whisk cornstarch into cold water to make a slurry. Slowly whisk slurry into the simmering glaze. Continue to simmer 1–2 minutes until glaze thickens slightly and becomes glossy.
Finish meatballs in glaze
Return browned meatballs to the skillet, spooning glaze over them to coat. Cover and simmer gently 6–8 minutes, turning once, until meatballs are cooked through to an internal temperature of 160°F (71°C) for pork/veal mixture. If glaze reduces too much, add 1–2 tablespoons water and gently stir.
Garnish and serve
Remove skillet from heat. Spoon meatballs and glaze onto a serving platter. Sprinkle chopped fresh soft herbs over the meatballs. Serve hot with steamed rice, pickled vegetables, or crusty bread to soak up glaze.