|Picture courtesy of Gimme Some Oven|
4 T soy sauce (Tamari Gluten Free soy sauce)
2 T peanut butter
1 T honey
2 t white vinegar
1/8 t garlic powder
2 t sesame oil
20 drops hot sauce
Asian Meat Balls
- 2 lbs. ground pork or ground beef
- 2 tsp. sesame oil
- 1 cup Panko or breadcrumbs (I used crushed rice chex)
- 1/2 tsp. ground ginger
- 2 eggs
- 3 tsp. minced garlic
- 1/2 cup thinly-sliced green onions
- optional garnish: toasted sesame seeds
- 2/3 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 garlic cloves, minced
- 2 Tbsp. soy sauce (again, I used tamari gluten free soy sauce)
- 1 tsp. sesame oil
- 1 tsp. ground ginger
Preheat oven to 400.
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 baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
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.
Serve warm, and sprinkle with additional garnish if desired.
You can also keep these warm (after cooking) in the crockpot on a low setting!