Ginger Scallion Meatballs
Ingredients
Meatball Mixture
- 1 lb Ground Pork
- 2 tsp Ginger minced
- 5 Green Onions minced
- 3 Garlic Cloves minced
- 1 tsp Sesame Oil
- 1 tsp Salt
- 1 tsp Vinegar rice vinegar or apple cider vinegar works great
- 1/4 tsp black pepper
Meatball Sauce
- 2.5 tbsp Sesame Oil
- 1 Garlic Clove Minced
- 1 Green Onion, just the white part minced
- 1/2 tsp Ginger minced
- 2 tbsp Honey
- 1 1/2 tbsp Vinegar rice vinegar or apple cider vinegar
- 1 tsp Sriracha add an additional tsp if you like spice
- 1/2 tsp Corn Starch or Arrowroot Flour
- pinch of salt
- sesame seeds optional
Instructions
- Preheat Oven to 400F
- Combine the ingredients for the meatball mixture in a bowl. Form the mixture into small round balls.
- Preferred Method: Pan Fry the meatballs on all sides in 1 tablespoon of oil just enough to form a light crust on all sides. This should only take a few minutes. Then, finish cooking them in the oven at 400F for 15 minutes. Optional Method: You can skip the pan fry step and just bake them in the oven for 20 minutes at 400F. I think the pan fry step makes a juicier meatball, but I like this option on days when I am in a rush.
- While the meatballs are finishing in the oven, make your sauce on a small saute pan. Combine all ingredients except for the flour/starch and cook on medium heat. Once the mixture is bubbling, add the flour slowly and combine. Shut off the heat and continue mixing. You will see the sauce thicken.
- Once the meatballs are done cooking, mix them around in the sauce.