Appetizer Asian meatballs

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PREP TIME

25 min

Makes

36 meatballs, 3/4 cup (175 mL) sauce

* PLUS Cooking time: 8 minutes, Baking Time: 15 minutes

Ingredients

  • 1 egg
  • 2 tbsp oyster sauce
  • 1 tsp Dijon or yellow mustard
  • 2 green onions , chopped
  • 500-g ground beef , or ground chicken
  • 1/4 cup store-bought dry bread crumbs
  • 1/2 tsp salt
  • 3/4 cup pineapple juice
  • 1/2 cup hoisin sauce
  • 2 tbsp white vinegar
  • 1 tbsp dark sesame oil
  • 2 tsp grated fresh ginger , or bottled chopped ginger
  • 1 tsp hot chili-garlic sauce
  • 1/3 cup chopped fresh cilantro , optional

Instructions

  • Preheat oven to 350F (180C). In a large bowl, whisk egg with oyster sauce and mustard. Add onions. Crumble in meat and sprinkle with bread crumbs and salt. Using your hands, mix just until evenly distributed. Shape into 1-inch (2.5-cm) balls. Rinse hands occasionally to prevent meat from sticking.
  • Spread out meatballs on 2 foil-lined baking sheets. Bake in preheated oven, rotating trays and stirring meatballs halfway through, until lightly browned and firm to the touch, 15 to 20 minutes.
  • Meanwhile, in a small saucepan, stir juice with hoisin, vinegar, sesame oil, ginger and chili-garlic sauce. Bring to a boil over medium-high heat. Reduce heat to medium. Simmer, uncovered and stirring often, until slightly thickened and sauce measures about 3/4 cup (175 mL), 8 to 12 minutes. Stir constantly toward end of cooking. Arrange warm meatballs in a serving dish. Pour warm sauce overtop. Sprinkle with coriander. Serve with toothpicks.

Nutrition (per serving)

  • Calories
  • 109,
  • Protein
  • 8.2 g,
  • Carbohydrates
  • 6.2 g,
  • Fat
  • 5.5 g,
  • Fibre
  • 0.3 g,
  • Sodium
  • 312 mg.

Linda Stephen’s The Best Convection Oven Cookbook (Robert Rose) is full of super ideas. We’ve streamined her Asian-flavoured meatballs for you. If you’re short on time, buy meatballs and just make the sauce. it’s fabulous!

Make ahead

Prepare meatballs. Don’t bake. Place on a tray and freeze just until firm, then place in 1 or 2 large plastic bags and freeze. Freeze sauce in a separate container. Both will keep well at least 1 month. Sauce will also keep in refrigerator up to 3 days. Before serving, arrange frozen unbaked meatballs on 2 foil-lined trays and bake, following recipe above, allowing an extra 5 minutes to cook thoroughly. Reheat sauce in microwave or on stove, stirring often, just until warm.