Tuesday, January 22, 2013

Hoisin Cocktail Meatballs

This recipe was a bit of a disappointment.  The meatballs were very plain.  I admit, I forgot to add the scallions and parsley, but I don't think that would have saved them.  The sauce was quite good,  but since it was thin, not a lot of it stuck to the meatball.  I did add scallions to the sauce to make up for my oops, but other than that, I followed the recipe.  I thought the Korean Style Meatballs I made had a better sauce and unbelievably, the frozen meatballs were even better than these.  So, I deleted the recipe but kept the sauce that my husband and son loved, and I really liked.  To go with it, I quickly sauteed some carrots, bok choy and broccoli that I had blanched.  It was my favorite part:)

Hoisin Cocktail Meatballs

2 Tbl hoisin sauce
1 Tbl reduced-sodium soy sauce
1 Tsp sesame oil
1/4 Cup dry bread crumbs
3 Tbl chopped green onions
3 Tbl minced fresh parsley
2 garlic cloves minced
1 Tsp minced fresh gingerroot
1 -1/2 pounds lean ground beef

1/4 Cup rice vinegar
1/4 Cup hoisin sauce
2 Tbl water
2 Tbl sesame oil
2 Tbl reduced-sodium soy sauce
1 Tbl honey
2 garlic cloves minced
1 Tsp minced fresh gingerroot

In a large bowl, combine the first eight ingredients. Crumble beef over
mixture and mix well.
 Shape into 32 meatballs. Place in a 13-in. x 9-in. baking dish coated
with cooking spray. Bake, uncovered, at 350 for 20-25 minutes or until
meat is no longer pink.
 Meanwhile, in a small saucepan, combine the sauce ingredients; heat
through. Serve with meatballs. Yield: 32 appetizers.

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