Name: Mojo Meatballs
Ingredients: 1 cup (packed) cilantro sprigs, divided, plus more for serving; 1 large egg; ⅔ cup panko (Japanese breadcrumbs); 1 tsp. ground cumin; 2 Tbsp. plus ⅓ cup extra-virgin olive oil, divided; 4 tsp. sugar, divided; 2½ tsp. Diamond Crystal or 1½ tsp.; Morton kosher salt, divided, plus more; 4 garlic cloves, divided; 2 serrano chiles or jalapeños, divided; 1 lb. ground pork; 2 medium red onions, cut into 1”-thick wedges; Freshly ground black pepper; Juice of 1 orange; Juice of 2 limes; Cooked white rice and plantain chips (for serving)

Mojo meatballs bowl with onions rice and herbs

Photo by Chelsie Craig, food styling by Pearl Jones, props by Nicole Louie

Inspired by our love of zippy chile-and-garlic-packed Cuban mojo sauce, we transformed the fun and flavor of long-cooked mojo pork into quick weeknight-able meatballs. If you’re spice sensitive, split the chiles in half lengthwise and remove the seeds; they hold much of the heat.

Recipe notes

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