You're going to love these tender, flavorful sticky Asian meatballs. They're easy to make and ready to serve in just 30 minutes!
Course: Main Course
For the Meatballs
1 1/2lbground porkor chicken
2tbsplow-sodium soy sauce
For the Sauce
3tbsplow-sodium soy sauce
1/4tspred pepper flakes
sliced green onions
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.
-You can serve these on their own as appetizers (just make them slightly smaller) and insert toothpicks in them before serving, or serve them as a meal over a bed of rice and stir-fried veggies.