Spicy Asian meatballs

The first entry at the new home is an appetizer you can eat off of a toothpick. Because no one wants to cook a big time meal right after moving.

This was the last entry on the Tumblr site, so in an attempt to fill out the new site with content, it’s made it’s way over here. The recipe is still the same, but here it is for any newbies just getting to the party.

Spicy Asian meatballs

Recipe courtesy of Gimmie Some Oven

2 lbs. ground pork, beef or meatball mix
2 tsp. sesame oil
1 cup Panko crumbs
1 tsp. ground ginger
2 eggs
3 tsp. minced garlic
1/2 cup thinly-sliced green onions
toasted sesame seeds

2/3 cup hoisin sauce
1/4 cup rice vinegar
2 garlic cloves, minced
2 tbsp. soy sauce
1 tsp. sesame oil
1 tsp. ground ginger

I’m weening you back in to the blog with something easy. Preheat the oven to 400 degrees. Mix the meatball ingredients first, then shape them into balls. The original recipe yields 35 1-inch meatballs. If you want to go bigger, be my guest. Bake for 10 to 12 minutes.

Whisk the sauce ingredients together until blended, then dip the meatballs in them.

Garnish with extra scallions and toasted sesame seeds. As a tip, I use my meat scissors to slice the scallions because they can be sort of flimsy with a knife. As another tip, if you’re using scissors, make sure the kitchen-ready and not arts and crafts scissors with Elmer’s Glue on them.

Serve.

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