Saucy Asian Meatballs

By Zehava Krohn

Besides for the upgraded flavor, one of the best parts of this recipe is that these meatballs bake in the oven, making them an easy dish to cook and serve. They’re also versatile and work either as a weekday main or pretty appetizer.
2 pounds ground beef
1 teaspoon toasted   sesame oil
¼ cup bread crumbs   (optional)
½ teaspoon ground  ginger
2 eggs
¼ teaspoon onion  powder
¼ teaspoon garlic  powder
3 to 4 garlic cloves, minced
Asian Sauce:
½ cup hoisin sauce
¼ cup rice vinegar
2 garlic cloves, minced
1 tablespoon honey
2 tablespoons soy  sauce
2 teaspoons sesame oil
1 teaspoon fresh  ginger
1 tablespoon  cornstarch dissolved  in ½ cup of water for thickening
Optional Garnishes:
Toasted sesame seeds
Sliced scallions
Fresh parsley
1. Preheat oven to 400ºF. Grease a baking sheet.
2. In a large bowl, combine all meatball ingredients. Shape into balls (I made mine about 1½ inches in diameter) and place on prepared baking sheet. Bake for 10 to 12 minutes. The meatballs should be golden on the outside and no longer pink on the inside.
3. Meanwhile, prepare the Asian sauce. In a small saucepan over medium heat, combine hoisin sauce, rice vinegar, garlic, honey, soy sauce, sesame oil, and ginger. Whisk together until blended. Add in cornstarch mixture and cook until sauce has thickened.
4. To serve, place each meatball on a toothpick and dip into the sauce. Or, you can place all the meatballs in a serving dish and pour the sauce over them. Serve warm, and sprinkle with optional garnishes.
For more great recipes, check out this weeks issue of Whisk by Ami