Saucy Asian Meatballs

Introduction: Although meatballs are not originally from asia, the tangy, teriyaki-like sauce make this dish some what of an asian fusion. the sesame oil adds that oriental taste that people are so accustom to at chinese or japanese restaurants. the ginger adds a kick to the meal, while the breadcrumbs and eggs hold the meatballs together. Materials: 2 lbs Ground beef; or Ground Pork

2 teaspoons Sesame Oil

1 cup Panko; or Breadcrumbs

1/2 teaspoon Ginger; Ground

2 Eggs

2 teaspoons Garlic; Minced

1/2 cup Green Onions; Thinly Sliced

Procedure:

Preheat oven to 400(F).

In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9x13-inch baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.

Serve warm, and sprinkle with additional garnish if desired. (Serve on cocktail forks.)

Results:
The meatballs came out perfect. they were succulent and juicy with a semi-crunchy outside and a warm soft inside. When accompanied by the asian sauce it brought the dish to life. These are easy snakes to make at home and are way better than store bought meatballs.

http://www.bigoven.com/recipe/448623/Saucy-Asian-Meatballs