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This makes enough meatballs for two pizzas, or one pizza plus meatballs for tomorrow night’s dinner! You can use ground chicken or turkey in place of beef if you prefer, and the meatballs and sauce can be prepared a day ahead.
2 pounds ground chicken or beef
1 cup Gefen Panko or other breadcrumbs
2 large eggs
2 teaspoons Gefen Sesame Oil
1 tablespoon minced garlic
1 teaspoon fresh grated ginger
1/2 cup thinly sliced scallions
2/3 cup hoisin sauce
1/4 cup rice vinegar
2 tablespoons brown sugar
2 tablespoons Glicks Soy Sauce
1 teaspoon Gefen Sesame Oil
1 teaspoon fresh grated ginger
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 store-bought pizza dough
1/2 cup thinly sliced Vidalia onions
1 cup sliced shiitake mushrooms
toasted sesame seeds
sliced scallions
Preheat oven to 400 degrees Fahrenheit. Grease a baking sheet and set aside.
In a large bowl, mix together the ground chicken or beef, panko, eggs, sesame oil, garlic, ginger, and scallions until just combined (do not overmix). Gently shape into small balls and place on the prepared baking sheet.
Bake 10–12 minutes, or until meatballs are golden on the outside but not fully cooked through. Remove excess fat from the baking sheet and set aside.
In a bowl, whisk together the hoisin sauce, vinegar, sugar, soy sauce, sesame oil, ginger, and garlic. Remove three-fourths cup of this mixture and set aside (for the last two steps).
Pour the remaining sauce over the meatballs and gently stir together.
Roll out the dough to your desired shape, about 1/8 inch thick, and transfer to a pizza pan or other baking sheet lined with Gefen Parchment Paper.
Spread some of the reserved sauce (from step 4) over the dough. Sprinkle with onions and mushrooms, and bake for 10 minutes.
Scatter about 15 meatballs over the top and drizzle with the rest of the reserved sauce.
Bake for an additional 10 minutes, until the crust is golden and everything is cooked through. Sprinkle with sesame seeds and scallions and serve warm.
Photography by Chay Berger
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