Ingredients
Meatballs
- 1/2 pound ground pork
- 1/2 pound ground beef
- 1 tablespoon hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoon grated ginger
- 3 garlic cloves, minced or grated
- 1 green onion, minced
- 2 teaspoons toasted sesame oil
- 1/2 cup panko breadcrumbs
- 1 egg, beaten
- freshly ground black pepper to taste
- big pinch of kosher salt
Stir Fried Vegetables
- 1 teaspoon neutral cooking oil
- 1 medium onion, chopped into 1 inch pieces
- 1/2 green bell pepper, chopped into 1 inch pieces
- 1/2 red bell pepper, chopped into 1 inch pieces
- 1 carrot sliced on the bias
- 1/2 tablespoon grated ginger
Garnish
- Sliced green onions
- Toasted sesame seeds
Directions
Preheat oven to 375°F
Put all the meatball ingredients into a large bowl. Go on, get your hands dirty mixing it altogether being careful not to over mix as they will become too dense.
Form the meatballs. I like to make them about 25% smaller than a golf ball. Arrange the meatballs about an inch apart on a lightly oiled baking sheet. Bake in the center of the oven until just cooked through, 10-15 minutes.
Whilst the meatballs are baking, get some rice going. Make the sauce and your stir fry vegetables.
Sauté the stir fry vegetables all at once in peanut oil (or other neutral oil) on medium heat. When almost done to your liking, add the ginger and cook a further 5 minutes.
Serve the meatballs with a side of rice, like Jasmine, with the vegetables. Drizzle with sauce and sprinkle on green onions and toasted sesame seeds.
Inspired by Serious Eats Emily and Matt Clifton (nerdswithknives.com)