Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup green onions, chopped
- 1 egg
- 1 tablespoon soy sauce
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Skewers (optional)
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, combine the ground beef, breadcrumbs, green onions, egg, soy sauce, ginger, garlic, salt, and black pepper. Mix well.
3. Roll the mixture into 1-inch meatballs and place them on a baking sheet.
4. Bake the meatballs for 20-25 minutes or until cooked through.
5. In a small saucepan, whisk together the hoisin sauce, rice vinegar, honey, sesame oil, cornstarch, and water.
6. Heat the sauce over medium heat, stirring constantly, until it thickens and bubbles.
7. Remove the meatballs from the oven and brush them with the hoisin glaze.
8. Return the meatballs to the oven and bake for an additional 5-10 minutes or until the glaze is caramelized and sticky.
9. Serve the meatballs hot, garnished with additional green onions and sesame seeds, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe makes approximately 20 meatballs, serving 4-6 people.
Nutritional information:
Calories: 230
Fat: 10g
Saturated Fat: 3g
Cholesterol: 60mg
Sodium: 690mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 11g
Protein: 14g
Substitutions for ingredients:
- Ground pork or turkey can be used instead of beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Red onions or shallots can be used instead of green onions.
- Tamari or coconut aminos can be used instead of soy sauce.
- Arrowroot powder or potato starch can be used instead of cornstarch.
Variations:
- Add diced water chestnuts or shredded carrots to the meatball mixture for extra crunch.
- Use the hoisin glaze as a dipping sauce for skewered meatballs.
- Serve the meatballs over rice or noodles for a complete meal.
Tips and tricks:
- To prevent the meatballs from sticking to the baking sheet, line it with parchment paper or lightly grease it with cooking spray.
- Make sure the hoisin glaze is thick enough to coat the meatballs without running off.
- For a spicier version, add a pinch of red pepper flakes to the meatball mixture or the hoisin glaze.
Storage instructions:
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the meatballs, place them on a baking sheet and bake in a 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the meatballs on a platter or skewer them for a fun appetizer.
Garnishes:
Chopped green onions and sesame seeds.
Pairings:
Steamed vegetables, fried rice, or stir-fried noodles.
Suggested side dishes:
- Steamed broccoli or bok choy
- Fried rice with peas and carrots
- Stir-fried noodles with bell peppers and mushrooms
Troubleshooting advice:
- If the hoisin glaze is too thick, add a splash of water to thin it out.
- If the meatballs are dry, try adding a tablespoon of milk or water to the meatball mixture.
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Hoisin sauce is a popular condiment in Chinese cuisine, made from soybeans, sugar, vinegar, and garlic. It is often used as a dipping sauce or marinade for meat dishes.
Flavor profiles:
The meatballs are savory and slightly sweet, with a sticky and flavorful hoisin glaze.
Serving suggestions:
Serve the meatballs as an appetizer or main dish, with steamed vegetables and rice or noodles.
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Region: Chinese