Now, onto my first homemade meatballs. Totally not as complicated or difficult as I'd built up making meatballs from scratch to being in my mind. I mean, all you're really doing is making a wonderfully tasty mixture, shaping, and then baking. Even forming the meatballs isn't hard. Granted, I used a cookie scoop, but two spoons or even your hands are perfectly good options. An ice cream scoop could also work, especially for a smaller lion's head meatball. Anyway, meatballs - seriously easy to make! Just mix all the materials and bake. 15 minutes at 400F and onto the table they go! I used a basic roasting rack to let the oil drain away, but a regular tray works too (or even a cooling rack on a baking tray). Don't you just love the flexibility? Not only do meatballs provide cooking flexibility, but also eating flexibility! Make and eat them now, freeze for later, use in pot stickers, serve as appetizers, make a meal with some noodles - the options are endless!
Yield: 30 meatballs
|2 tablespoons||soy sauce|
|1 tablespoon||sesame oil|
|1 tablespoon||ginger, grated or minced|
|1 teaspoon||red chili pepper flakes||I used gochugaru.|
|1 tablespoon||corn starch|
|3 tablespoons||scallions, chopped|
|1 pound||ground meat||I used chicken.|
|1/4 cup||Hoisin sauce|
|2 tablespoons||cilantro, chopped finely|
|1 tablespoon||lime juice|
- Gather all materials.
- Mix all materials except Hoisin sauce, cilantro, lime, and sesame seeds until roughly uniform.
- Form meatballs and place on baking tray.
- Bake at 400F until cooked through, approximately 15 minutes. Larger meatballs will take longer.
- Meanwhile, combine the Hoisin sauce, cilantro, and lime. We used the Hoisin cilantro sauce as a dipping sauce, but you could also go ahead and coat the meatballs with the sauce.
- Garnish with sesame seeds if desired.