These little guys were delish! I loved the flavours of the meat, and there was enough sauce to put on rice… As you can see from the photo of the pre-sauce meatballs they weren’t too fatty. However, it was nice to bake the meatballs and leave any grease on the pan and not include it in the sauce. I highly recommend lining your baking pan with aluminum foil or parchment – just for easier clean-up.
This recipe was pretty simple and yummy, so I will definitely make it again!
For the life of me I can’t find the source of the recipe. I know it came to me through Facebook but when you Google ‘saucy asian meatballs’ you get a lot of recipes! Here it is:
1 lb lean ground beef
1 lb ground pork
2 tsp sesame oil
1 cup Panko bread crumbs
1/2 tsp ground ginger
3 tsp minced garlic
1/2 cup thinly sliced green onions
2/3 cup hoisin sauce
1/4 cup rice vinegar
2 tsp minced garlic
2 tbsp soy sauce
1 tsp ground ginger
1 tsp sesame oil
Preheat oven to 400F. Combine all meatball ingredients into large bowl and mix with your hands. Shape into 1 inch balls. Place on baking sheet and bake for 10-12 minutes. Meatballs are done when no longer pink inside.
Note: I recommend letting the meat warm up a bit on the counter before you make the meatballs… it’s so damned cold it hurts the fingers otherwise!
Stir together all sauce ingredients in a large bowl. Place cooked meatballs into bowl and gently stir until meatballs are covered in sauce.