Asian-Glazed Meatballs

(#10) Master 25 New Recipes

1. Stuffed Peppers
2. Risotto
3. Polenta
4. Beef Brisket
5. French Onion Soup
6. Chocolate Chip Cookies
7. Lentil Soup
8. Macaroni & Cheese
9. Zucchini Bread
10. Chicken Piccata
11. Moussaka
12. Chocolate Cake
13. Zebra Cake
14. Chili
15. Cornbread
16. Steamed Artichokes
17. Baked S'mores
18. Barbecue Chicken
19. Meatballs

We figured once you master one meatball you've mastered them all, so we decided to go Asian rather than traditional on these.

Here's the original recipe. I think the only modifications I made were - surprise, surprise- adding Sriracha to the sauce, and searing the meatballs before putting them in the oven, which I think is always preferable.

 The worst part about making meatballs is mixing up the meat. So just suck it up and dive in! It's squishy and disgusting and it will be over it two seconds.

If I were making it again I would probably make them smaller. But after making 1,000 recipes in the past week I was too tired to fuss with a million tiny meatballs.

Use a pan that can go on the stove top and in the oven, such as an all-metal saute pan or a Dutch oven. If you don't have one of these, get one! I use mine all the time.

I tossed the meatballs in the sauce a few minutes before they were done to get a nice glaze.

But save some of the sauce to plate with. I served them with rice and broccoli, both of which were delicious covered in sauce!

Asian-Glazed Meatballs


Ingredients:

Meatballs:
1 lb 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
garnish: toasted sesame seeds, sliced green

Sauce:
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
1 tsp Sriracha

1. Preheat oven to 400.
2. In a large bowl, mix together meatball ingredients with hands until well-combined. Shape into balls (about 1 inch would make a good cocktail meatball).

3. Heat oil in an oven-safe skillet. Place all the meatballs in a single layer and sear one side, flip, and transfer pan to the oven.
4. While the meatballs are baking, whisk together all of the sauce ingredients until blended.

5. Bake meatballs for 10-12 minutes or until no longer pink inside. I glazed with the sauce about 3 minutes before they were done.