When we moved in to our new place last week, one friend brought over a basket filled with moving day essentials like snacks, dishwasher detergent, paper towels, water bottles, granola bars, etc. My sister brought us a big bag of the best almond croissants, baguette sandwiches and desserts from her favorite bakery, and of course my neighbor Judith delivered that wonderful loaf of homemade ciabatta bread. My blogging buddy Mary, from Barefeet in the Kitchen, sent over the virtual equivalent of yet another warm welcome to our new home: a guest post. What a luxury, I can lounge around this morning and stare at the photos of these delicious meatballs while I continue to unpack…I might even make them if I can locate my baking sheets.
Mary’s is one of the first blogs I discovered and I visit daily. I felt an instant connection with her down to earth blogging style and of course with her food. In a nutshell, you know you’ve found a true food blogging connection when you just want to sit down at their table and eat with them every day. Mary is an incredibly creative cook, but being the mother of three boys she always keeps it healthy. I love the way she puts together meals inspired by the contents of her csa
boxes, and that she involves her boys, even the younger one, in the preparation of food. While she lives in Phoenix and a lot of her recipes have a southwestern influence, she also has a real flair for Asian food. Here’s her post, I can’t wait to try these…
With a fun twist from traditional Italian meatballs, these are packed with Asian flavors and then tossed in a delicious Hoisin sauce. This is the easiest meatball recipe I’ve ever made. The meatballs stayed together very well and didn’t even need to be browned before baking them in the oven. When they finished in the oven, I simply tossed them in the waiting sauce and then kept them warm in a crock-pot until we were ready to eat. (The crock-pot is not required though.) The meatballs will be ready to eat as soon as they are tossed in the sauce.
I served the meatballs for dinner over very lightly sautéed cabbage. These would also be delicious as an appetizer or a main dish with rice or potatoes as well. All of us really enjoyed this dinner and each of my kids requested the leftover meatballs for lunch the following day.
Saucy Asian Meatballs
2 pounds ground pork or beef, I used 1 lb of each
2 teaspoons toasted sesame oil
1 cup Panko, or breadcrumbs of your choice
1/2 teaspoon ground ginger
3 large garlic cloves, minced, approximately 1 tablespoon
1/2 cup green onions, thinly sliced
2/3 cup Hoisin sauce or (1) 7 oz jar
1/4 cup rice vinegar
2 garlic cloves, minced
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon ground ginger
Preheat the oven to 400 degrees. Combine all the meatball ingredients in a large bowl. Using your hands or a large spoon, mix the ingredients together until well combined. Shape the mixture into 1″ balls*. I used a small 1″ cookie scoop and was able to form them very quickly. If you prefer larger meatballs, simply use a larger scoop. Place the meatballs on 2 greased baking sheets or sheets lined with silpat mats. Bake for approximately 10 minutes, or until the meatballs are lightly browned on the outside and no longer pink inside.
While the meatballs are baking, whisk together all the sauce ingredients. Gently toss the sauce with the cooked meatballs to coat them once they are finished baking. Alternatively, you can combine the cooked meatballs and the sauce in a crock-pot and keep them warm until ready to eat.
* I made the meatballs pretty small, at just about bite size for most of my family. The recipe made (65) 1″ meatballs. The recipe should make approximately (35) 1.5″ meatballs.