Saucy Asian Meatballs

I made these for a family BBQ and they were a hit. I just made the meat mixture and sauce ahead of time and baked them off when I got to my parents house, then tossed them in the sauce. Poof – instant appetizer.

Saucy Asian Meatballs
Just the Tip / Inspired by Gimme Some Oven
Makes 35-40 meatballs

What I used:

For the meatballs:

2 lbs ground pork (I might try ground turkey next time)
2 tsp toasted sesame oil
1 cup Panko or breadcrumbs
1/2 tsp ground ginger
2 eggs
3-4 cloves minced garlic
1/2 cup thinly sliced scallions

For the sauce:

2/3 cup hoisin sauce
1/4 cup rice vinegar
2 garlic cloves, grated (or minced)
2 tbsp reduced-sodium soy sauce
1 tsp sesame oil
1 tsp ground ginger

For the garnish:

sesame seeds
sliced scallions
toothpicks

What I did:

In a large bowl, mix together meatball ingredients until well-combined. Lay a cooling rack on top of a backing sheet and spray with nonstick spray. Shape the meat mixture into 1″ balls and and place on a the cooling rack so that they’re not touching.
When ready to cook the meatballs, preheat oven to 400. Roast for 12 minutes, then broil for a couple of minutes to develop a nice, brown crust. Meanwhile, combine all sauce ingredients until well blended.
Once the meatballs have finished cooking, transfer them to a large bowl and pour over the sauce mixture, stirring gently until the balls are well coated. Sprinkle with sesame seeds and sliced scallions and serve.