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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A simple meatball is baked, then tossed with a simmered Asiany sauce. Creamy and flavorful with just a hint of heat. These could be a main dish, with egg rolls and egg drop soup, or just an appetizer for a party or other gathering. Ingredients:
2lbs lean ground beef or a mixture of pork, venison, chicken, beef, etc |
1 large egg |
1t worcestershire sauce |
1t oyster sauce |
1/2 cup fine bread crumbs |
2t dry minced or grated onion |
2 limes |
1 1/2 cup mayonnaise |
2t hoisin sauce |
1/4 cup thai sweet chili sauce |
1-3t hot chili sauce |
2t chinese mustard(or just a brown, if you don't want the heat) |
Directions:
1. Combine meat, egg, Worcestershire sauce, oyster sauce, bread crumbs, onion and a squirt of lime juice(maybe from 1/2 a lime) in large bowl. Mix by hand til just combined. Don't be rough, and don't overmix.
2. Form into small balls and bake on a cooking rack over a lipped cookie sheet, for about 14 minutes, at 400. (to get the perfect and even meatballs, I like to form them using my mini cookie scoop, then put them in the freezer for a few minutes, then take them out and roll them in my palms. By the time you put them on the tray to bake them, they've thawed out, but the cold helps them form smoother surfaces. :)
3. Meanwhile, whisk together mayo, hoisin sauce, mustard and both chili sauces in medium saucepan.
4. Heat to a boil then reduce and simmer, stirring or whisking well, to thicken, warm and combine.
5. Add lime juice from remaining limes, taste, and add salt and pepper if needed.
6. toss the meatballs in the sauce and serve.
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