Description
These tender little Asian meatballs are flavor-packed and versatile enough for weeknight dinners and party spreads.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup panko bread crumbs
- 2 large eggs
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon minced fresh gingerroot
- 2 teaspoons minced garlic
- 2 teaspoons sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 teaspoons sesame oil
- 1 teaspoon minced fresh gingerroot
- 1 teaspoon minced garlic
- 4 tablespoons hoisin sauce
- 4 tablespoons honey
- 4 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- optional: sesame seeds and thinly sliced green onions
Directions
- Preheat oven to 375°. Fit a rimmed baking sheet with a wire rack; coat with cooking spray.
- In a large bowl, combine meatball ingredients. Roll into 2-in. balls; line on prepared wire rack. Bake until cooked through, 15-20 minutes.
- Meanwhile, heat sesame oil in a large skillet over medium-low. Add ginger and garlic; cook until fragrant, 30-60 seconds. Add hoisin sauce, honey, soy sauce and rice vinegar; bring to a simmer. Cook 2-3 minutes or until thickened, stirring frequently.
- Add cooked meatballs to the skillet; toss to coat. Garnish with sesame seeds and green onion.
