There are two kinds of people in this world…people who love meatballs/meatloaf and those who don’t. I am on the lucky side of those people who love meatballs!! Now these Asian meatballs take meatballs to the next level! The sweet tangy chili sauce brings the perfect blend of sweet and spicy. And the ginger….don’t even get my started on how delicious about the ginger is! Trust me, you need to try these! Thanks melskitchencafe.com for great recipes!!
- 2 pounds ground meat (beef, pork, turkey or a combo – see note)
- 1 cup panko or regular bread crumbs
- 1/4 cup chopped fresh cilantro
- 2 green onions, white and green parts finely chopped
- 2 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon ginger paste
- 3 cloves garlic, finely minced or 1/2 teaspoon garlic powder
- 1 teaspoon dried basil
- Zest from 1 lime (about a teaspoon)
- Pinch of crushed red pepper, more or less to taste (optional)
- 1/3 cup soy sauce (I use low-sodium)
- 1/3 cup sweet chili sauce
- 1/4 cup fresh lime juice (from 2-3 limes)
- 2 tablespoons brown sugar
- Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with aluminum foil and lightly spray with cooking spray.
- In a large bowl, add the ground meat. Add all the other meatball ingredients and mix until well-combined (I just dig in there with my hands). Roll 2-3 tablespoons of the mixture into meatballs and place 1/2-inch apart or so on the prepared baking sheet.
- Bake for 20-25 minutes until cooked through (an instant-read thermometer should read 165 degrees F in the middle of a meatball).
- While the meatballs cook, whisk together all the sauce ingredients in a microwave-safe bowl or small saucepan and heat until simmering.
- Using tongs or a spatula, remove the meatballs from the baking sheet onto a plate or tray. Drizzle the cooked meatballs with the warm sauce and garnish with additional green onions and toasted sesame seeds, if desired. Serve the meatballs on their own or over brown rice, white rice, quinoa, etc.