Saucy Asian Meatballs

These saucy Indweller meatballs are whatsoever of my favorites!!!I premiere prefab them a few months ago when I was experimenting with manifold meatball recipes to deliver for a fundraiser.  And when my friends graciously "helped me out" with any secernment investigation, these small guys were the light victor!  My friend's 1-yr-old son was plane unbalanced roughly them as healthy.  

Definitely soft, quick, and bursting with yummy variety.  And everyone commented on how they're a respectable rick from traditional marinara meatballs.  Create them a try!

INGREDIENTS

• 2 lbs. ground pork or 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
• 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

DIRECTIONS

1. Preheat oven to 400.
2. 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 9×13-inch baking dish. Bake for 10-12 minutes, or until meatballs are golden 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. 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.
4. Serve warm, and sprinkle with additional garnish if desired. (I served mine on these cocktail forks.)

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