|Photo courtesy of the Cooking Corner.|
The girls were coming over for cards and I picked an Asian theme for the appetizers that night. I thought finger foods such as egg rolls, wontons and chicken wings would be fun or at least different.
I came up with the idea of meatballs coated in an Asian sauce. The meatballs turned out very moist, easy to make and they reheated well. It was also nice to keep them warm throughout the night.
1 lb. ground beef
1 tsp. sesame oil
1/2 cup Panko crumbs
1/4 tsp. ground ginger
1-1/2 tsp. garlic, minced
1/4 cup onion, minced
1 T. parsley
1/3 cup Hoisin sauce
1/8 cup rice vinegar
2 cloves garlic, minces
1 T. soy sauce
1/2 tsp. sesame oil
1/2 tsp. ground ginger
Preheat oven to 400. Spray coat a baking sheet.
In medium bowl combine all meatball ingredients until well blended.
Shape into 1 to 1-1/2 inch balls and place apart on baking sheet.
Bake for 12 minutes.
Combine all sauce ingredients in a small bowl and stir to mix well. Set aside.
When meatballs are done place in sauce bowl, working in batches and stir to cover. Place in slow cooker on low to keep warm. Pour remaining sauce over meatballs and keep warm until ready to serve.
Makes 16 meatballs. Recipe easily doubled.
|Meatballs out of the oven.|