Asian Sesame Meatballs

A fast and simple recipe that is suitable for a tasty appetizer or a delicious weeknight family meal.  Our tasters couldn’t decide which sauce they liked best so we included both.

 

Meatballs

1 lb. lean ground beef

1/4 cup Panko breadcrumbs

1 egg

1 tablespoon fresh ginger, finely chopped

1/4 cup fresh cilantro, coarsely chopped

3 green onions, thinly sliced

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon sesame seeds

 

Dipping Sauce – Sesame Ginger

3 tablespoons Toasted Sesame Oil

3 tablespoon Honey Ginger Balsamic Vinegar

1 tablespoon soy sauce

1 green onion chopped

 

Dipping Sauce -- Peach

3/4 cup Peach Balsamic Vinegar

 

Meatballs

Preheat oven to 500 degrees.  Line a large rimmed baking sheet with parchment paper.

 

Combine all meatball ingredients, except sesame seeds, into a large mixing bowl and mix thoroughly.  Adjust breadcrumb amount to ensure adequate texture for rolling into balls and maintaining shape.  Form into golf ball size meatballs and place on parchment paper-lined baking sheet.  Sprinkle with sesame seeds.  Bake for 15 minutes.  Serve with toothpicks.

 

For Honey Ginger Dipping Sauce, combine all ingredients.  Place in a serving dish.

 

For Peach Dipping Sauce, simmer vinegar in a small pot until reduced by half, about 4-5 minutes.  Place in a serving dish and let cool.  It will thicken as it cools.

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