Asian Meatballs

This recipe turned out awesome. But I added a few changes which are marked in red under My Recipe. Also I changed the way I cooked the meatballs which I explain after I show the ingredients.  

Meatballs:

         Original Recipe                                          My Recipe

2 lbs. ground pork or ground beef  2 tsp. sesame oil  1 cup Panko or breadcrumbs  1/2 tsp. ground ginger  2 eggs  3 tsp. minced garlic  1/2 cup thinly-sliced green onions

1 lb Ground Pork 1 lb Ground Turkey 1 Cup Panko Breadcrumbs 1/2 Cup Garlic/Herb Panko          Breadcrumbs 2  Eggs 3  Tsp. Minced Garlic 1/2  Cup Sliced Green Onion 2 Cups Cooked Rice (We use Jasmine Rice in the Rice Cooker)

 Asian Sauce:

2/3 cup hoisin sauce 1/4 cup rice vinegar 2 garlic cloves, minced 2 Tbsp. soy sauce 1 tsp. sesame oil 1 tsp. ground ginger

2/3 cup hoisin sauce 1/4 cup rice vinegar 1 Tsp. Minced Garlic 2 Tbsp. reduced sodium soy sauce 1 tsp. sesame oil 1 tsp. ground ginger

In a large bowl, mix together meatball ingredients until well-combined. Shape into balls about the size of a golf ball. Add 1 Tsp of Sesame oil to a pan with vegetable oil (enough to lightly cover the bottom of the pan). Add the meatballs and cook until they are almost cooked through. Then add to a baking dish and keep them close together. Keep them close together so when you pour a little of the Asian sauce over the meatballs, the sauce stays together with the meatballs. I used a 8 x 8 x 2 inch square pan instead of 9 x13. I reserved the rest of the sauce to use over the meatballs and rice. I garnished with green onion and sesame seeds.


Original Recipe Link:
Saucy Asian Meatballs