GotGarlic
Chef Extraordinaire
Saucy Asian Meatballs
Meatballs
1 lb. ground beef
1/2 lb. ground pork
1 large egg
2 tsp. sesame oil
1 tsp. soy sauce
1/2 tsp. fresh ginger, grated
2 cloves garlic, grated
1/2 cup Panko or breadcrumbs
1/4 cup thinly-sliced green onions
optional garnish: toasted sesame seeds, sliced scallions
Sauce
2/3 cup hoisin sauce
1/2 cup rice vinegar
2 cloves garlic, grated
2 tsp. cornstarch dissolved in 2 tablespoons water
1 tsp. soy sauce
1 tsp. sesame oil
1 tsp. fresh ginger, grated
1. Preheat oven to 400°F.
2. In a large bowl, mix together meatball ingredients until well-combined. Shape into 1-inch balls and place on a Silpat-lined or greased baking sheet. Bake for 15 minutes, or until meatballs are golden-brown on the outside and no longer pink on the inside.
3. While the meatballs are baking, whisk together all of the sauce ingredients until blended. Pour the sauce over the meatballs and gently stir them until covered.
4. Serve warm, and sprinkle with garnish if desired.
Servings: 10
Yield: 30-35 meatballs
Oven Temperature: 400°F
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Tips
You can keep these warm (after cooking) in the slow cooker on low.
Source
Web Page: Adapted from Saucy Asian Meatballs | Gimme Some Oven
Question: I thought the flavor was good, but the meatballs were a little tough. My usual meatball recipe uses a mixture of milk and bread crumbs (a pomade) which helps bind and also helps tenderize the meatballs. I used Panko bread crumbs but hesitated to add milk to Asian meatballs, although it probably would not change the flavor much. Thoughts?
Meatballs
1 lb. ground beef
1/2 lb. ground pork
1 large egg
2 tsp. sesame oil
1 tsp. soy sauce
1/2 tsp. fresh ginger, grated
2 cloves garlic, grated
1/2 cup Panko or breadcrumbs
1/4 cup thinly-sliced green onions
optional garnish: toasted sesame seeds, sliced scallions
Sauce
2/3 cup hoisin sauce
1/2 cup rice vinegar
2 cloves garlic, grated
2 tsp. cornstarch dissolved in 2 tablespoons water
1 tsp. soy sauce
1 tsp. sesame oil
1 tsp. fresh ginger, grated
1. Preheat oven to 400°F.
2. In a large bowl, mix together meatball ingredients until well-combined. Shape into 1-inch balls and place on a Silpat-lined or greased baking sheet. Bake for 15 minutes, or until meatballs are golden-brown on the outside and no longer pink on the inside.
3. While the meatballs are baking, whisk together all of the sauce ingredients until blended. Pour the sauce over the meatballs and gently stir them until covered.
4. Serve warm, and sprinkle with garnish if desired.
Servings: 10
Yield: 30-35 meatballs
Oven Temperature: 400°F
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Tips
You can keep these warm (after cooking) in the slow cooker on low.
Source
Web Page: Adapted from Saucy Asian Meatballs | Gimme Some Oven
Question: I thought the flavor was good, but the meatballs were a little tough. My usual meatball recipe uses a mixture of milk and bread crumbs (a pomade) which helps bind and also helps tenderize the meatballs. I used Panko bread crumbs but hesitated to add milk to Asian meatballs, although it probably would not change the flavor much. Thoughts?