Wednesday, August 28, 2013

Sticky Asian Glazed Meatballs

Have mercy, y'all ... this is one of those meals you really need to give it a try! I cannot say enough about how great this was and how much I really loved this! It was so good, that we had it twice in one week! My entire family enjoyed this one - a lot - and I'm already thinking about making it again .... I know what you're thinking .... and no, I don't think I could have this too many times!

We kept this meal simple with just the glazed meatballs, rice and stir-fried veggies. This meal comes together fairly quickly - so it's perfect for busy nights. Start your rice first ... get the meatballs going ... stir-fry some veggies - and then sit back and savor every delicious bite. You'll be glad you made this - and your family might just think you're a rock star mom or dad with this dish!

Sticky Asian Glazed Meatballs

Sticky Asian Glazed Meatballs
Slightly adapted from Gimme Some Oven
Printable recipe
Yield: 6 servings

For the meatballs:
2 lb. ground pork
1½ tsp. sesame oil
1 cup plain, dry breadcrumbs
½ tsp. ground ginger
2 eggs, slightly beaten
2 cloves garlic, minced

For the sauce:
1 jar (7 oz.) Hoisin sauce
⅓ cup rice vinegar
2 tbsp. honey
2 cloves garlic, minced
¼ cup low-sodium soy sauce
1 tsp. sesame oil
1 tsp. ground ginger
½-1 tsp. Sriracha (aka Rooster) sauce

Additional ingredients:
Cooked white rice
thinly-sliced green onions (optional)
sesame seeds (optional)

Preheat oven to 375°F. Spray a baking sheet with cooking spray and set aside.

In a large bowl, combine all of the meatball ingredients until well mixed. Shape into 1-1½-inch balls. Place the meatball on the prepared baking sheet and cook for 18-20 minutes or until the meat is no longer pink.

Meanwhile, combine all of the sauce ingredients in a medium or large saucepan and bring to a boil over medium-high heat. Allow to boil until it thickens slightly - about 3-5 minutes. Remove from heat and set aside.

When the meatballs have finished cooking, stir them into the sauce. Coat well with the sauce. Serve over rice. Sprinkle with green onions and sesame seeds, if desired.

LBGC other posts you may enjoy

Orange and Broccoli Shrimp
Orange and Broccoli Shrimp

asian-baked salmon
Asian-Baked Salmon with Veggie Fried Rice

I hope you enjoy! Shared at thesefun parties!

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