There is already a post on Asian Sticky Balls which are pretty swanky. However, I made these for a party and my guests became raving lunatics over the balls and specially the homemade Hoisin sauce, so I think I better share it with ya’ll.
MEATBALLS
½ LB each ground pork and ground sirloin
1 TBSP garlic/ginger paste
2 eggs – beaten
2 TBSP toasted sesame oil
½ cup of minced scallions
½ cup of Panko breadcrumbs
Toasted sesame seeds – for garnish
Finely chopped scallions – for garnish
HOISIN SAUCE
¼ cup of soy sauce
¼ cup of molasses
¼ cup of tahini
¼ cup of OJ
2 TBSP of sriracha sauce
¼ cup of maple syrup
1 TBSP brown sugar
¼ cup of toasted sesame oil
Add all ingredients into a saucepan mixing well and slowly pour the sesame oil in a stream whisking to combine. Turn on the heat and bring to a boil and simmer on low until reduced by half and it’s thickened.
PREHEAT OVEN TO 400F
In a large working bowl, mix all the ingredients for the meatballs. Form them to 1” balls and allow them to sit in the fridge for the flavors to marry.
On a foil-lined baking sheet, bake them for about 10-12 minutes till golden on the outside. With tongs place the meatballs into a large bowl, add the sauce and toss till well coated.
Serve on skewers or individually, with some scallions and also some sesame seeds.
NOTE
The Hoisin sauce is rather incredible with Asian short ribs, chicken wings and also served alongside pot stickers or dumplings.
