who doesn’t love a good meatball? meatballs are one of those good, old-fashioned comfort foods that is really hard to dislike, whether you eat them by themselves or they’re sitting atop some freshly cooked spaghetti. but it doesn’t stop there–for a while now, the humble meatball has been expanding quite a bit from the spaghetti topper we know and love. i’ve been seeing a lot of recipes lately for unique twists on the traditional, swimming-in-tomato-sauce meatball, and it’s kind of exciting.
these asian meatballs have all the comforting meaty goodness of the meatballs you know and love, but with a completely different flavor profile. they are formed with sesame oil, ginger, garlic, and scallions, so they pack a good asian punch on their own. but the sauce is what really takes these guys over the top. it starts with hoisin sauce, which is kind of like a chinese barbecue sauce–sweet and a little tangy. then you throw in some other asian flavors until you’re left with a thick, gooey sauce full of umami flavor that coats the meatballs in total deliciousness. they are perfect for any occasion–you could serve them on toothpicks as an appetizer at a party, put them over some nice steamed rice, or just serve them up on their own. no matter what, just make sure you make a lot of them, because people won’t stop reaching for more.
moist meatballs full of asian flavor, swimming in a hoisin sesame sauce.
- 2 pounds ground beef
- 2 teaspoons sesame oil
- 1 cup panko
- ½ teaspoon ground ginger
- 2 eggs
- 3 cloves garlic, finely chopped
- 3 scallions, thinly sliced
- ⅔ cup hoisin sauce
- ¼ cup rice vinegar
- 2 cloves garlic, finely chopped
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- preheat the oven to 400 degrees F and spray a baking sheet with nonstick spray.
- in a large bowl, combine the beef, sesame oil, panko, ginger, eggs, garlic, and scallions.
- use your hands to make small balls out of the mixture, about 1 to 2 inches in diameter, and place them on the prepared baking sheet.
- bake the meatballs for 10-15 minutes, until they are cooked through.
- in a medium bowl, combine the hoisin sauce, rice vinegar, garlic, soy sauce, sesame oil, and ground ginger.
- once the meatballs are finished baking, pour the sauce over them and stir them so that they are coated completely. serve immediately, garnished with sesame seeds and/or more scallions.