Post by Kathy on Aug 28, 2016 16:24:03 GMT
Asian Meatballs & Rice
Super good dinner! The sauce was "Asian" amazing and the meatballs could have used more Asian flair but that could be easily fixed by adding more sesame oil! Everything mixed together for the perfect Asian dinner! Hubby had 3 servings and stuffed himself! Couldn't quit eating it!
The meatballs held together quite nicely and were the perfect size at 1 inch! House smelled amazing! You can use ground chicken or turkey in place of the beef and a few things I changed are noted just because it's what I had on hand!
You can find the original recipe and directions on GIRL AND THE KITCHEN girlandthekitchen.com/spicy-asian-meatballs-recipe/
2 pounds ground beef
2 Tablespoons minced onion
3 teaspoons sesame oil
¼ cup soy sauce
1 Tablespoon Siracha Hot Sauce
1 tablespoon ground ginger
2 Tablespoons minced garlic
2 eggs
1 cup Panko breadcrumbs
Sauce
½ cup hoisin sauce
¼ cup honey
½ cup rice wine vinegar
2 Tablespoons minced garlic
1 teaspoon sesame oil
2 teaspoons minced ginger
juice of half a lemon (I used lime)
2 cups prepared rice
Sesame seeds, for garnish
sliced green onions, for garnish
Preheat oven to 400°
Combine beef, onion, sesame oil, soy sauce, hot sauce, ginger, garlic, eggs and Panko. Mix with hands until thoroughly combined. Make sure not to overwork.
Shape into little meatballs, about 1 inch in diameter.
On a cookie sheet, foil and spray foil with cooking spray. Place meatballs in rows and place in the oven and bake for 30 minutes or until no longer pink on the inside. We like ours well done.
In a sauce pan, combine hoisin sauce, honey, rice wine vinegar, minced garlic, sesame oil, ginger and lemon juice, cooking over medium heat until the sauce is combined and heated through.
Remove the meatballs from the oven and let rest for 5 minutes.
For individual servings, plate prepared rice, add meatballs, top with sauce and garnish with sesame seeds and green onions.
