It’s time for a very special friend’s virtual baby shower. I hope you enjoy all the sweet and savory goodies Jenna! God Bless you, Adam and sweet baby Alice.
I searched through Jenna’s recipe index to see what her taste were really like, though I have a good idea, I wanted to get it just right. I’m hoping I did so with these Spicy Asian Meatballs. Let’s get right to it shall we? There’s lots of hungry ladies waiting at this shower
Spicy Asian Meatballs
1 lb. ground sirloin
1 lb. ground pork
2 t. sesame oil
1 c. panko or breadcrumbs*
1/2 t. ground ginger
3 t. minced garlic
1/2 c. sliced green onions
Optional garnish: toasted sesame seeds, sliced green onion
2/3 c. hoisin sauce
1/4 c. rice vinegar
2 garlic cloves, minced
2 T. soy sauce
1 t. sesame oil
1 t. ground ginger
Preheat oven to 400 degrees.
In a large bowl, mix together meatball ingredients until well-combined. Shape into 1 inch balls and place on a greased baking sheet. I put two cooling racks on my baking sheet to let any fat drip off the meatballs. Bake for 12-15 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered. Serve warm, and sprinkle with additional garnish if desired.
*I used Italian bread crumbs.
You can also keep these warm (after cooking) in a crockpot on a low setting.
Yield: 60 meatballs
Have a wonderful shower Jenna and enjoy your day in virtual fun and good times! xoxo
To see the rest of the blogger’s recipes that participated in Jenna’s shower, check them out here:
Words on Wendhurst: A Gift For Jenna and Alice
My recipe adapted from Give me some Oven.