Preheat oven to 400°F. Cook white rice according to package directions.
Meanwhile, in a large bowl, combine pork, breadcrumbs, grated onion, eggs, serrano, cilantro, garlic, cumin, salt, and pepper. Roll into 1-inch meatballs; arrange on parchment paper-lined baking sheet. Drizzle with olive oil.
Bake for 18 to 20 minutes or until golden brown and cooked through.
In a blender, pulse together cilantro, olive oil, orange juice, lime juice, serrano, garlic, sugar and salt until coarsely ground.
Serve rice and meatballs with Citrus Mojo.
For multiple meals, make a big batch of meatballs and rice. Turn leftover meatballs into a Cuban-style stew with tomatoes and black beans. Serve with reheated rice.
Alternatively, serve meatballs, rice and citrus mojo together in burritos or enchiladas. Leftover rice can also be used in soups, stir fries, or as the base of a rice bowl.