Sticky Asian Glazed Meatballs

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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