These Asian style meatballs are the perfect unique party hors d’oeuvres or appetizer! They are served in a quick delicious broth with scallions.
Prep Time20minutes
Cook Time20minutes
Total Time40minutes
Servings24meatvalls
Ingredients
Nonstick cooking spray
For meatballs:
8ouncesground pork
8ouncesbaconfinely chopped or ground
2clovesgarlicminced
1teaspoongrated ginger
1/2cuppanko breadcrumbs
1egglightly beaten
1tablespoonhoisin sauce
1teaspoonsesame oil
1teaspoonkosher salt
1/2teaspoonground black pepper
For broth:
3cupschicken broth
3-4slicesginger
1tablespoonsoy sauce
1tablespoonrice wine vinegar
1tablespoonmirin
2teaspoonssesame oil
1teaspoonfish sauce
1/2teaspoonkosher salt
For garnish:
3-4green onionsthinly sliced
Sesame seeds
Special equipment:
Porcelain soup spoon
Instructions
Heat oven to 400 degrees Fahrenheit. Spray a sheet pan with nonstick cooking spray.
In a large mixing bowl, combine all the ingredients for the meatballs. I use my hands to stir the mixture as I find that is the easiest way to make sure it is homogenous. Then use a small spoon to scoop out enough of the mixture to form meatballs that are about 1 to 1 1/2 inches in diameter. I find it is easiest to wet my hands a little bit under the faucet before hand; it makes it easier to roll the meatballs into a round shape. Set them aside on prepared baking sheet. Bake in oven for 20 minutes, until beautifully browned.
While meatballs cook, add ingredients for broth to a medium-sized saucepan. Bring to a boil, then turn heat to medium-low and simmer for 15 minutes. Strain broth and return to pot. Keep warm.
When ready to serve, ladle broth into soup spoons. Place one meatball in each spoon. Top with green onions and sesame seeds.
Alternatively:
You could also serve this as a meatball soup! Just add some ramen or udon noodles and your favorite Asian veggies and enjoy!