Hoisin Cocktail Meatballs

We recently hosted a dumplings, ramen, and games night and thought we wanted something…well, not wrapped in a dumpling wrapper or part of a noodle bowl.  Or really, I saw these, thought they looked awesome, and they were. 😉  We kept these warm in a slow cooker during the party, which worked well but I’d advise making sure you stir them now and then, which I forgot to do.  I would definitely make these again, especially for a party – I might double the recipe next time as well.  Leftovers were pretty good. 😉

 

Meatballs:

  • 1 pound ground beef
  • 1 teaspoon toasted sesame oil
  • 1/2 cup Panko
  • 1/4 teaspoon ground ginger
  • 1 large egg
  • 2 cloves garlic, minced
  • 3 green onions, thinly sliced, plus more for garnish
  • Sesame seeds, for garnish

For the Sauce:

  • 1/4 cup hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground ginger

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a large bowl, combine ground beef, sesame oil, Panko, ginger, egg, garlic and green onion. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.

Place meatballs onto prepared baking sheet and bake for 12 minutes, or until all sides are browned and meatballs are cooked through.

To make the hoisin sauce, whisk together hoisin sauce, rice vinegar, soy sauce, sesame oil, garlic and ginger in a small bowl.

Serve meatballs immediately with hoisin sauce, garnished with green onion and sesame seeds.

 

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