because what is life without good food?

Asian Ginger Party Meatballs

Asian Ginger Party Meatballs

Of all the things I made for my first blog-iversary party, I think these meatballs were the biggest hit. My friends were asking me if the recipe is up on the blog. Now it is!

I was really excited that my daughter tried them … she said they were good, but a little too spicy for her taste. (My girl does NOT like spicy food at all.) She was wishing her friend who loves Asian food had been able to make it to the party because she thought she would have LOVED them.

These little meatballs really aren’t very spicy, in my opinion, but if you or your party guests are sensitive to “heat”, you could use less of the hot chili sauce and more hoison in the meatball sauce. I was worried the meatballs wouldn’t be salty enough because there is no salt in the balls, but slow-cooking them in the sauce made them just perfect. I have to thank SouthernCookingLight for the awesome recipe. I had intended to make feta-stuffed greek meatballs (which would have been awesome too), but when I saw these beauties with all that yummy ginger in there, I just HAD to make them.

Asian Ginger Party Meatballs

Asian Ginger Party Meatballs

Adapted from SouthernCookingLight

For the meatballs:

  • 6 cloves of garlic, peeled
  • 1 small onion, peeled
  • 1 – 8 oz. can of water chestnuts, drained
  • 1 lb. lean ground beef or venison (I used venison)
  • 1 lb. lean ground pork
  • 2 tsp. sesame oil
  • 1 cup bread crumbs
  • 1/2 teaspoon ground ginger
  • 2 eggs
  • 1 Tablespoon fresh grated ginger
  • 1 cup finely shredded carrots

Preheat oven to 400° F. In a handi chopper or food processor, process the garlic, water chestnuts and onion into fine bits. Mix with the remaining ingredients till well blended. Form 1” balls and place on a baking sheet sprayed with cooking spray. Bake at 400° for about 15-20 minutes, until done.

For the sauce:

  • 2/3 cup hoisin sauce (you can use bottled hoisin or make your own … recipe below)
  • 1/4 cup rice vinegar
  • 2 cloves garlic, minced
  • 2 tblsp. soy sauce
  • 1 tsp. sesame oil
  • 1 tsp. ground ginger
  • 1 tsp. fresh ground ginger
  • 1/3 cup Thai Chili Sauce

Combine ingredients for sauce and pour over the meatballs in a crock pot, then cook at low heat for 6 hours. (Or you could heat up the sauce and meatballs in a saucepan on medium heat till heated, about 20 minutes.)

Asian Ginger Party Meatballs

Hoisin Sauce

Recipe from CDKitchen

4 tablespoons soy sauce
2 tablespoons peanut butter or black bean paste
1 tablespoon honey or molasses or brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
20 drops chinese hot sauce, habenero or jalepeno
1/8 teaspoon black pepper

Whisk all the ingredients together in a bowl till well blended. At first it might not seem like the peanut butter is going to mix with the rest of the liquids, but keep whisking, it will.

That’s it! Store in a covered container in the fridge. It keeps pretty much indefinitely and is a great sauce to have on hand.

This recipe was shared at Katherine Martinelli’s Skinny BloghopScrumptious SundayEveryday Mom’s Meals, and Thursday’s Treasures.

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6 responses

  1. Karen

    Great Recipe. copied it and will definitely try it soon. Thanks for a great blog with interesting recipes.

    July 15, 2012 at 4:13 pm

    • Ann

      Thank you Karen! I work hard at it so I really appreciate hearing comments like this :)

      July 15, 2012 at 4:15 pm

  2. Linda

    I so look forward to your recipes….and once again, you didn’t let me down !! Good job !

    July 15, 2012 at 4:20 pm

  3. kat

    happy 1 year! and those meatballs look so good!

    July 15, 2012 at 5:36 pm

  4. How fun and congratulations again! I can’t wait to read about all of your nibbles at your party. I love these meatballs as you can essentially use the same ingredients minus the breadcrumbs and use them for the inside of dumplings. (2 happy meals in one) Take care, BAM

    July 15, 2012 at 6:37 pm

    • Ann

      Oh what a great idea! Love it … thank you Bam :)

      July 15, 2012 at 7:13 pm

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