Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins | Yield: 6 servings
All it takes are a few simple ingredients to make these impressive meatballs coated in a luscious sticky Asian glaze. My family’s favourite dinner is served over rice with sprinkles of green onions and sesame seeds. I also like these meatballs with a side of steamed broccoli.
INGREDIENTS
MEATBALLS:
1½ teaspoon sesame oil
2 pounds ground pork
2 Eggs, slightly beaten
1 c. plain, dry breadcrumbs
2 cloves garlic, minced
½ teaspoon ground ginger
SAUCE:
1 jar (7 ounces) Hoisin sauce
½-1 teaspoon Sriracha (aka Rooster) sauce
⅓ c. rice vinegar
2 tablespoons honey
1 teaspoon sesame oil
¼ c. low-sodium soy sauce
1 teaspoon ground ginger
2 cloves garlic, minced
ADD-ON INGREDIENTS:
sesame seeds (optional)
Cooked white rice
thinly-sliced green onions (optional)
HOW TO MAKE STICKY ASIAN GLAZED MEATBALLS
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, grease a baking sheet, and set it aside.
Step 2: Place the meatball ingredients (sesame oil, ground pork, eggs, breadcrumbs, garlic, and ginger) in a large bowl. Mix well until combined, then form the patty into 1-1½-inch balls. On the prepared baking sheet, place the meatballs and bake in the preheated oven for about 18 to 20 minutes or until brown.
Step 3: In the meantime, mix the sauce ingredients (hoisin sauce, sriracha sauce, rice vinegar, honey, sesame oil, soy sauce, ground ginger, and minced garlic) in a medium or large saucepan. Bring the sauce to a boil over medium-high heat. Let the sauce boil for about 3 to 5 minutes or until the sauce thickened a little. When done, take off the heat and set it aside.
Step 4: Once the meatballs are done cooking, add them into the sauce. Stir to coat the meatballs well.
Step 5: When done, serve the meatballs over rice garnished with some green onions and sesame seeds. Enjoy!
NUTRITION FACTS:
Yield: 6, Serving Size: 1
Amount Per Serving: Calories: 667 | Total Fat: 39g | Saturated Fat: 13g | Trans Fat: 0g | Unsaturated Fat: 22g | Cholesterol: 205mg | Sodium: 746mg | Carbohydrates: 31g | Fiber: 2g | Sugar: 8g | Protein: 46g
Ingredients
- MEATBALLS:
- 1½ teaspoon sesame oil
- 2 pounds ground pork
- 2 Eggs, slightly beaten
- 1 c. plain, dry breadcrumbs
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
- SAUCE:
- 1 jar (7 ounces) Hoisin sauce
- ½-1 teaspoon Sriracha (aka Rooster) sauce
- ⅓ c. rice vinegar
- 2 tablespoons honey
- 1 teaspoon sesame oil
- ¼ c. low-sodium soy sauce
- 1 teaspoon ground ginger
- 2 cloves garlic, minced
- ADD-ON INGREDIENTS:
- sesame seeds (optional)
- Cooked white rice
- thinly-sliced green onions (optional)
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, grease a baking sheet, and set it aside.
Step 2: Place the meatball ingredients (sesame oil, ground pork, eggs, breadcrumbs, garlic, and ginger) in a large bowl. Mix well until combined, then form the patty into 1-1½-inch balls. On the prepared baking sheet, place the meatballs and bake in the preheated oven for about 18 to 20 minutes or until brown.
Step 3: In the meantime, mix the sauce ingredients (hoisin sauce, sriracha sauce, rice vinegar, honey, sesame oil, soy sauce, ground ginger, and minced garlic) in a medium or large saucepan. Bring the sauce to a boil over medium-high heat. Let the sauce boil for about 3 to 5 minutes or until the sauce thickened a little. When done, take off the heat and set it aside.
Step 4: Once the meatballs are done cooking, add them into the sauce. Stir to coat the meatballs well.
Step 5: When done, serve the meatballs over rice garnished with some green onions and sesame seeds. Enjoy!
