Pork Meatballs With Ginger and Fish Sauce (Kay Chun, NYT Cooking)

Ingredients:

• 2 tablespoons peeled and minced ginger
• 1 tablespoon minced garlic (from about 3 large cloves)
• 1 tablespoon fish sauce
• 1 teaspoon freshly ground black pepper
• ½ teaspoon kosher salt
• ½ cup finely crushed Ritz crackers (12 crackers)
• 1 pound ground pork

Heat oven to 425 degrees. In a large bowl, combine all the ingredients and use your hands to gently mix.

Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter) and arrange on a lined rimmed baking sheet.

Bake until golden and cooked through, about 15 minutes. Serve warm.

Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).