Saucy Asian Meatballs
These saucy Asian meatballs will satisfy your taste buds with their unique, flavorful twist on traditional meatballs.
These saucy Asian meatballs will satisfy your taste buds with their unique, flavorful twist on traditional meatballs.
- 2 eggs
- 2 tablespoons soy sauce
- 2 cloves garlic minced
- meatball ingredients:
- 2 lbs ground beef or ground pork
- 2 teaspoons sesame oil
- 1 cup panko or breadcrumbs or breadcrumbs
- 1/2 teaspoon ginger ground
- 2 teaspoons garlic minced
- 1/2 cup green onions thinly sliced
- asian sauce ingredients:
- 2/3 cup hoisin sauce
- 1/4 cup rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon ginger ground
- Carbohydrate 4.0482074929354 g
- Cholesterol 0.497333333477607 mg
- Fat 0.735346666864449 g
- Fiber 0.316602221035479 g
- Protein 2.2660514926368 g
- Saturated Fat 0.143528095586733 g
- Serving Size 1 1 Serving (64g)
- Sodium 12759.3232151774 mg
- Sugar 3.73160527189993 g
- Trans Fat 0.0384994311285983 g
- Calories 31 calories
Step-by-step
- Preheat oven to 400(F).
- In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9x13-inch baking dish. Bake for 10-12 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 until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.
- Serve warm, and sprinkle with additional garnish if desired. (Serve on cocktail forks.)
Beyond the Grocery Receipt
The ingredient list leaves out how breadcrumbs act as an essential budget stretcher by absorbing meat juices to keep yields high without adding expensive extra protein. Ground pork typically renders more fat than lean ground beef, so drain any excess pan liquid before coating if you want the sauce to cling rather than slide off. When baking thirty or more portions at 400 degrees Fahrenheit, standard rimmed sheet pans prevent overcrowding better than cramped baking dishes, ensuring uniform browning within twelve minutes.
Storage and Reheating Mechanics
Prepared portions kept in an airtight container remain safe for three to four days in the refrigerator, though the panko coating will soften over time. Reheat chilled portions gently in a covered skillet over medium-low heat with a splash of water to loosen the thick hoisin glaze without scorching the sugars. Freezing works best before the final sauce application; flash-freeze naked baked spheres on a tray before transferring them to a bag for up to two months.
Second-Day Transformations
Transforming leftover glazed spheres requires minimal effort when you chop them coarsely to fold into morning fried rice alongside day-old grains and scrambled eggs. Alternatively, simmer chilled portions directly in a simmering broth with ramen noodles and leafy greens for a quick lunch that completely reinvents the original flavor profile. Stretching bulk purchases across multiple distinct meals reduces food waste significantly while keeping weekly grocery expenditures remarkably low.
