One of the most flavorful meatballs in my kitchen, these Asian style beef balls are both sweet and savory. They go fast at a cocktail party or are a great way to pull together a quick and delicious weekday dinner for the family. My picky toddler is a fan, probably because of the sweet hoisin sauce, which makes them a staple in our kitchen.
Sticky Hoisin and Scallion Meatballs
- 1 lb. ground organic beef
- 1 lare scallion, light green and white parts, very finely chopped
- 1/4 cup panko style bread crumbs
- 1 Tbsp. sesame oil
- 1 egg yolk
- 1/2 Tbsp. hoisin sauce
- 1 tsp. fresh ginger, grated
- 2 tsp. salt
- 2 grounds of pepper
- Sticky Hoisin and Scallion Sauce:
- 1/4 cup soy sauce
- 2 Tbsp. hoisin sauce
- 1/2 Tbsp. fresh ginger, roughly chopped
- 3 large scallions, white and light green parts, roughly chopped
- 3 tsp. rice vinegar
- Sesame seeds, for topping
- Preheat oven to 350°F. Lightly coat a medium sized baking dish or oven proof skillet with sesame oil.
- In a medium bowl, combine all of the meatball ingredients. Mix thoroughly and roll into bite size meatballs. Place into the baking dish or skillet. Bake for 15 minutes. They should be firm to touch when finished.
- Meanwhile, in a small sauce pan or pot, combine all of the sticky hoisin and scallion ingredients. Over medium low heat, allow to cook down about 7-10 minutes until it is a thick, almost syrupy texture.
- Once meatballs are done, place into a bowl and pour the sauce over it. Allow to sit for a couple of minutes.
- Sprinkle with Sesame seeds.
- Serve hot or at room temperature.