ingredients      |  Serves 4-6

2 ½ lbs lean ground beef
2 lbs lean ground pork
3 shallots, divided, one finely minced, 2 sliced
2 inches fresh ginger, peeled and minced
2 garlic cloves, minced
2 large eggs, whisked
1 Tbsp Dijon mustard
2 tsp olive oil
1 lb fresh mushrooms, sliced
2 bottles Humble and Frank HIGH TIDE MAUI SAUCE AND MARINADE
3 cups fresh spinach, roughly chopped
Cooked white rice for serving
Toasted sesame seeds
Pickled, sliced carrots for serving (optional)


Heat oven to 375°F. Line one or two large rimmed baking sheets with parchment paper.

In a large bowl, combine beef, pork, minced shallot, ginger, garlic, eggs, and mustard. Season well with about 2 tsp of salt and ½ tsp of freshly ground black pepper. Mix well, and form into meatballs, about 4 ½ oz each. Place on the baking sheets. Bake until cooked through, about 30 minutes. Meat should have an internal temperature of 165°F when done.

In a large skillet or wok, heat olive oil over high heat. Add the sliced shallots, and mushrooms and stir fry until slightly browned and softened, 7- 10 minutes. Pour in the HIGH TIDE MAUI SAUCE AND MARINADE and reduce heat to medium-low. Add the spinach and stir until wilted, 3-5 minutes. Add as many meatballs as your guests will eat and stir gently until warmed through.

Plate the prepared rice in shallow plates and top with the meatballs and mushrooms, layering with sauce. Top with sesame seeds, scallions and carrots if using. Serve.

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