Tuesday, January 30, 2018

Hoisin Glazed Meatballs

Meatballs are always a client favorite. With the Super Bowl right around the corner, these would be the perfect appetizer to bring to your party. These meatballs have such a rich depth of flavor thanks to the variety of sweet, spicy and salty ingredients that make up the sauce. I like to pack up any leftovers to use for lunches and pair them with fresh cut veggies. 


1. Preheat oven to 425. Line a large baking sheet with parchment paper.
2. Combine the meatball ingredients in a large mixing bowl. Roll into equally sized balls (use a cookie scoop to be more precise) and place on the baking sheet. Bake for 25 minutes.



3. Meanwhile, place the sauce ingredients in a saucepan and cook over medium heat until bubbly, stirring often. Turn heat to low and keep warm.

4. Toss meatballs with sauce. Garnish with green onion and sesame seeds. Serve over rice or, if serving as an appetizer, place meatballs on a platter and serve with toothpicks.





Hoisin Glazed Meatballs
Serves 4 (as a meal) or 8 (as an appetizer)

All you need:
1 1/2 pounds 90% lean ground beef
1/4 cup milk
1/2 cup panko breadcrumbs
2 eggs
2 garlic cloves, minced
1 jalapeno, seeded and diced
1 teaspoon salt
1/2 teaspoon pepper

Sauce
1/4 cup hoisin sauce
1/4 cup ketchup
2 tablespoons blackberry preserves
2 tablespoons tamari (or soy sauce)
2 teaspoons sriracha
1 teaspoon sesame oil

Sliced green onion and sesame seeds, for garnish
Brown rice, for serving (optional)

All you do:
1. Preheat oven to 425. Line a large baking sheet with parchment paper.
2. Combine the meatball ingredients in a large mixing bowl. Roll into equally sized balls (use a cookie scoop to be more precise) and place on the baking sheet. Bake for 25 minutes.
3. Meanwhile, place the sauce ingredients in a saucepan and cook over medium heat until bubbly, stirring often. Turn heat to low and keep warm.
4. Toss meatballs with sauce. Garnish with green onion and sesame seeds. Serve over rice or, if serving as an appetizer, place meatballs on a platter and serve with toothpicks.

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