INGREDIENTS
FOR THE MEATBALLS:
- 2 lb. ground pork
- 1½ tsp. sesame oil
- 1 cup plain, dry breadcrumbs
- ½ tsp. ground ginger
- 2 eggs, slightly beaten
- 2 cloves garlic, minced
FOR THE SAUCE:
- 1 jar (7 oz.) Hoisin sauce
- ⅓ cup rice vinegar
- 2 tbsp. honey
- 2 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- 1 tsp. sesame oil
- 1 tsp. ground ginger
- ½-1 tsp. Sriracha (aka Rooster) sauce
ADDITIONAL INGREDIENTS:
- Cooked white rice
- thinly-sliced green onions (optional)
- sesame seeds (optional)
INSTRUCTIONS
- Preheat oven to 375°F. Spray a baking sheet with cooking spray and set aside.
- In a large bowl, combine all of the meatball ingredients until well mixed. Shape into 1-1½-inch balls. Place the meatballs on the prepared baking sheet and cook for 18-20 minutes or until the meat is no longer pink.
- Meanwhile, combine all of the sauce ingredients in a medium or large saucepan and bring to a boil over medium-high heat. Allow the sauce to boil until it thickens slightly – about 3-5 minutes. Remove from heat and set aside.
- When the meatballs have finished cooking, stir them into the sauce. Coat well with the sauce.
- Serve the meatballs over rice. Sprinkle with green onions and sesame seeds, if desired.
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