There was a day in early December last year that involved a small round turning table, a batch of beautifully styled Saucy Asian Meatballs from Ali’s Gimme Some Oven blog, one of my favourite white serving plates, our beautiful white and heavy cotton living room curtains, and our almost-two-year-old son Aksel. I don’t want to go into details, but let me assure you that when you immediately remove those curtains and tuck them immediately into your washing machine, the sticky sauce consisting of hoisin sauce and dark soy sauce does wash off. Eventually.
And luckily, the recipe makes loads. So even if you have to throw half of the saucy meatballs away, as the tiny shards of your favourite serving plate and white sesame seeds are almost indistinguishable from each other, and we’re not really encouraging eating stuff off the floor in our household anyway, then you still have enough to eat – and photograph – as well.
These have a pretty strong flavour, so they’re more for nibbling than consuming in huge quantities.
1 kg mince (I used a mixture of beef and pork)
2 tsp sesame oil
250 ml (1 cup) panko breadcrumbs
1 tsp ground ginger
1 Tbsp grated garlic
100 ml / 7 Tbsp finely chopped scallions/spring onions
0.5 tsp salt
175 ml hoisin sauce
4 Tbsp rice vinegar
2 Tbsp soy sauce
2 tsp grated garlic
1 tsp ground ginger
1 tsp sesame oil
white sesame seeds
finely chopped scallions/spring onions
Preheat oven to 200C/400F.
Mix together the meatball ingredients in a big bowl. Shape into balls about 3 cm (just over 1 inch). Place onto a greased baking sheet. Bake for 12-15 minutes, or until meatballs are golden brown and cooked through.
Meanwhile, whisk together all the sauce ingredients in a small bowl until well blended.
Once the meatballs are cooked, dip them into the sauce until covered.
Sprinkle with sesame seeds and scallions/spring onions and serve warm.
* I have to thank Estonian food blogger Juta, who reminded me about these meatballs earlier today 🙂