Hoisin Barbecued Meatballs

Hoisin Barbecued Meatballs 
  • 1 pound of ground beef or pork
  • 2 tablespoons soy sauce
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon flour
  • salt, pepper
  • 1/2 cup minced onion
  • 1 green onion chopped
  • 2 teaspoons fresh minced ginger
  • 2 teaspoons minced garlic
  • 1/4 cup milk,
  • 1/4 cup bread crumbs

Preheat oven to 375 degrees. Combine ingredients with your hands preferably. Do not over mix. Allow to rest in the refrigerator approximatly 30 minutes to an hour if possible. This allows the flavors to mix. Using a ice cream disher or cookie disher divide the meat into even sized balls and roll them in between your hands to form them into spheres. You could just pinch and roll but I like them to be mostly even so you don’t end up with those mysterious scorched balls. No one wants those!  (You can saute your meatballs or boil them in stock however I prefer baking mine. For small balls bake for about 20-25 minutes. For larger ones bake about 35-45 minutes.)

Hoisin Barbecue Sauce:

  • 1/3 cup hoisin sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sugar
  • 1 cup beef stock
  • 2 tablespoons rice wine vinegar
  • 1/3 cup apple juice or cider
  • 3-4 tablespoons of ketchup
  • 1 tablespoon arrowroot starch + 1 tablespoon of water (optional)
  • salt and pepper if necessary
  • *pinch of chili flakes

In a sauce pot combine hoisin sauce, oyster sauce, sugar, stock, vinegar, juice or wine, and ketchup. Bring to a boil and whisk until thickened.  You can the cornstarch to thicken it more rapidly. (Do this by combining cold water with starch and stirring it into the sauce.) Once thick you serve hot with the meatballs and rice. Additional green onion for garnish would be nice.