Sticky Asian Meatballs Recipe

 INGREDIENTS

FOR THE MEATBALLS

• 1/4 cup milk
• 1/2 cup panko breadcrumbs
• 1 1/2 lb ground pork - or chicken
• 1 egg - lightly beaten
• 3 cloves garlic - minced
• 2 tbsp green onion - minced
• 3 tbsp carrot - finely grated
• 2 tbsp low-sodium soy sauce
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/4 tsp black pepper

FOR THE SAUCE

• 1/2 cup hoisin sauce
• 1/4 cup rice vinegar
• 3 cloves garlic - minced
• 3 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1/4 tsp ground ginger
• 1/4 tsp red pepper flakes

OPTIONAL GARNISHES

• sesame seeds
• sliced green onions

INSTRUCTIONS

• Preheat oven to 450 degrees. Line a standard size baking sheet with parchment paper or a baking mat, set aside.
• In a large mixing bowl, combine the milk and panko breadcrumbs. Allow to soak for 5 minutes. Add the pork, egg, garlic, green onion, carrot, soy sauce, ginger, salt and pepper. Using your hands, mix together just until combined (overworking it will cause the meatballs to be dense).
• Shape into meatballs and place onto the prepared baking sheet. Place in the oven and bake for about 15 minutes or until cooked throughout (internal temperature of 165).
• Meanwhile, in a small saucepan set over medium-low heat, combine the hoisin, vinegar, garlic, soy sauce, sesame oil, ground ginger, and red pepper flakes. Bring the mixture to a low simmer, then reduce heat to low and cook for 2-3 minutes.
• Place the meatballs in a large bowl and cover with sauce. Toss to coat, serve hot. Garnish with sesame seeds and sliced green onion, if desired.