Saucy Asian Meatballs
2 lbs. ground pork or ground beef
2 tsp. sesame oil
1 cup Panko or breadcrumbs
1/2 tsp. ground ginger
3 tsp. minced garlic
1/2 cup thinly-sliced green onions
optional garnish: toasted sesame seeds, sliced scallions
2/3 cup hoisin sauce
1/4 cup rice vinegar
2 garlic cloves, minced
2 Tbsp. soy sauce
1 tsp. sesame oil
1 tsp. ground ginger
Preheat oven to 400.
In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine
about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a
greased baking sheet or in a 9x13-inch baking dish. Bake for 10-12 minutes, or until meatballs are
golden on the outside and no longer pink on the inside.
While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once
meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in
the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.
Serve warm, and sprinkle with additional garnish if desired. (I served mine on these cocktail forks.)
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