Meatball Ingredients:
· 2 lbs. ground beef
· 2 tsp. sesame oil
· 1 cup Panko or breadcrumbs
· 1/2 tsp. ground ginger
· 2 eggs
· 3 tsp. minced garlic
· 1/2 cup thinly-sliced green onions
· optional garnish: toasted sesame seeds, sliced scallions
Asian Sauce Ingredients:
· 1 1/3 cup hoisin sauce
· 1/2 cup red wine vinegar
· 4 garlic cloves, minced
· 4 Tbsp. soy sauce
· 2 tsp. sesame oil
· 2 tsp. ground ginger
Method:
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 35-40 meatballs, but 1 inch is probably standard), and place on a greased baking sheet. Bake for 20-25 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, place meatballs in a 9 x 13 baking dish and pour the sauce over the meatballs and gently stir them until covered and bake for an additional 20-30 minutes at reduced heat of 350 degrees.
Serve warm as an appetizer or over rice as a main course. Sprinkle with additional garnish if desired.
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| In a large bowl, mix together meatball ingredients |
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| mix until well-combined |
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| Shape into balls (I made mine about 1.5 inches, which yielded about 35-40 meatballs, but 1 inch is probably standard), and place on a greased baking sheet. |
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| Bake for 20-25 minutes, or until meatballs are golden on the outside and no longer pink on the inside. |
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| Place meatballs in a 9 x 13 baking dish |
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| Ingredients for the sauce |
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| Whisk together all of the sauce ingredients until blended |
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| Pour the sauce over the meatballs. |
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| Gently stir them until covered and bake for an additional 20-30 minutes at reduced heat of 350 degrees. |
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| Remove from oven and serve with rice or as an appetizer |
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