Meatballs in Plum Sauce

Summer. The apartment complex is in its final stretch — fifty-five of sixty units wired, the remaining five on track for July completion. The job has taught me things I didn't know I needed to learn: how to manage a crew of seven, how to read a schedule and adjust when the schedule lies (it always lies), how to talk to general contractors who have opinions about electrical placement that don't align with code, and how to say "no" to a change order that would require me to violate the National Electrical Code, which I will not do, not for money, not for convenience, not for anyone, because the code exists for a reason and the reason is that people don't die in fires.

Luc is studying for the ACT — not taking it yet, but studying, because BR Magnet starts prep early and Luc is the kind of student who doesn't wait for deadlines. He's fourteen and studying for a test he won't take until he's sixteen, which is either admirable or concerning depending on your perspective. Mine is admirable. Danielle's is "he needs to also go outside sometimes."

Therapy is... something. Dr. Tran and I are three sessions in. We talk about Katrina. We talk about Joey. We talk about the listening-for-water at 2 AM and what the water represents (everything: danger, loss, the impermanence of the things you build). She doesn't tell me to stop listening. She tells me to hear what I'm actually listening for, which is not water but control — the need to be awake, to be alert, to prevent the next catastrophe by detecting it before it arrives. "You can't prevent a hurricane by not sleeping, Tommy." She's right. I know she's right. My body doesn't know she's right. My body is still in Chalmette in 2005, and we're working on getting it out.

Made a smoked pork belly burnt ends — the barbecue indulgence, cubed pork belly smoked for four hours, then braised in a sauce of brown sugar, butter, and hot sauce until the cubes are caramelized and sticky and so rich that one serving is probably enough and three servings is what actually happens. Carl has been banned from the backyard while I make these because the last time he ate the entire batch before the family got any. "I have no self-control," Carl said. Correct, Carl. Correct.

The burnt ends were, as advertised, a catastrophe of self-control — mine included — and in the weeks since I’ve been chasing that same sticky-sweet, fall-apart satisfaction with something a little more Carl-proof (meaning: easier to make in large enough quantities that even a golden retriever with no impulse regulation can’t finish the whole batch). Meatballs braised in plum sauce hit the same notes — that glossy, caramelized glaze, the balance of sweet and heat — without requiring four hours of babysitting a smoker in the Louisiana summer heat. It’s become the weeknight version of what the burnt ends are on weekends: proof that low-and-slow patience, in cooking and in everything else, is usually worth it.

Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min | Servings: 6

Ingredients

1 1/2 lbs ground pork (or a mix of pork and beef)
1/3 cup plain breadcrumbs
1 egg, lightly beaten
2 cloves garlic, minced
1 tsp soy sauce
1/2 tsp ground ginger
1/2 tsp black pepper
1/2 tsp salt
1 cup plum jam or plum preserves
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp brown sugar
1 tsp sriracha or hot sauce (more to taste)
1 tsp cornstarch dissolved in 1 tbsp cold water
Sliced green onions, for garnish

Instructions

Make the meatballs. In a large bowl, combine ground pork, breadcrumbs, egg, garlic, soy sauce, ginger, salt, and pepper. Mix until just combined — don’t overwork it. Roll into 1 1/2-inch balls and place on a parchment-lined baking sheet.
Brown the meatballs. Heat a large skillet or Dutch oven over medium-high heat with a drizzle of neutral oil. Working in batches, brown the meatballs on all sides, about 4–5 minutes per batch. Transfer to a plate; they don’t need to be cooked through at this stage.
Build the sauce. In the same skillet, whisk together plum jam, soy sauce, rice vinegar, brown sugar, and sriracha over medium heat. Stir until the jam melts and the sauce is smooth, about 2 minutes.
Braise. Return all meatballs to the skillet. Reduce heat to medium-low, cover, and simmer for 18–20 minutes, turning the meatballs occasionally, until cooked through and the sauce has thickened into a sticky glaze.
Finish the sauce. If you want extra gloss, stir in the cornstarch slurry and simmer uncovered for 2–3 more minutes until the sauce coats the back of a spoon.
Serve. Transfer to a serving dish, spoon extra sauce over the top, and garnish with sliced green onions. Serve with steamed rice, egg noodles, or toothpicks if you’re serving as an appetizer — and keep Carl in a different room.

Nutrition (per serving)

Meatballs in Plum Sauce — When Carl Can’t Be Trusted and the Backyard Smells Like Victory