½ pound large fresh shrimp, peeled, deveined, and finely chopped into ⅛-to ¼-inch pieces
½ cup finely chopped green onion
¼ cup finely chopped fresh cilantro
2 tablespoons Worcestershire sauce
1 tablespoon grated fresh ginger
3 tablespoons Creole mustard, divided
2 cloves garlic, grated
1¼ teaspoons kosher salt
¾ teaspoon ground black pepper, divided
1 (10.5-ounce) jar red pepper jelly
Garnish: fresh cilantro leaves
Instructions
Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
In a large bowl, stir together pork, shrimp, green onion, chopped cilantro, Worcestershire, ginger, 1 tablespoon mustard, garlic, salt, and ½ teaspoon pepper until well combined. Shape mixture into 24 balls (about 1½ inches each), and place on prepared pan.
Bake until cooked through and an instant-read thermometer inserted in center registers at least 160°, about 10 minutes.
In a large saucepan, combine jelly, remaining 2 tablespoons mustard, and remaining ¼ teaspoon pepper; cook over medium heat, stirring occasionally, until melted and mostly smooth. Stir in meatballs; cook, stirring occasionally, until heated through, about 1 minute. Serve immediately. Garnish with cilantro leaves, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-pork-meatballs-pepper-jelly-glaze/