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Asian Meatballs with Hoisin Sauce

 1 tablespoon sesame oil
 4 tablespoons minced shallots
 1 carrot, diced
 1 bunch green onions, (from white to pale green) finely chopped
 2 garlic cloves, minced
 1 tablespoon fresh ginger, peeled and finely minced
 1 pound ground sirloin
 1 pound pork sausage (I used Jimmy Dean)
 1 5-oz. can water chestnuts, drained and finely chopped

 1/2 cup fresh cilantro, washed and chopped
 1 cup Panko bread crumbs
 2 eggs
 1 tablespoon soy sauce
 1 tablespoon rice wine vinegar
 1/4 cup hoisin sauce
 1/2 teaspoon black pepper

2/3 cup hoisin sauce
 1/3 cup plum sauce
 1/4 cup seasoned rice vinegar
 1 teaspoon Sambal or Asian chili paste
 2 tablespoons soy sauce
 1 teaspoon sesame oil
 1 teaspoon fresh ginger, peeled and finely chopped
 2 tablespoons honey

For Meatballs:  Heat sesame oil in a saute pan over medium heat; add shallots and carrots, cooking to al dente.  Add the garlic and green onions and saute for 1 minute, remove from heat allowing to cool.  Preheat the oven to 375 degrees F.    In a large bowl combine the remaining meatball ingredients and the cooled vegetables.   Mix all ingredients until well incorporated.  Shape into balls (about 2 tablespoons per meatball).  Place the meatballs on a foil lined and greased (I used cooking spray) baking sheet.  Bake for 20-25 minutes or until meatballs are golden on the outside and no longer pink on the inside.

While the meatballs are baking, whisk together all of the sauce ingredients in a medium-sized sauce pan.  Whisk together until well blended.  Once meatballs have finished cooking pour the sauce over the meatballs and gently stir them until covered.

Serve warm.  You can sprinkle toasted sesame seeds on the top for garnish if desired.  These are great for an appetizer, everyone always LOVES a good meatball.

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