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Besides for the upgraded flavor, one of the best parts of this recipe is that these meatballs bake in the oven, making them an easy dish to cook and serve. They’re also versatile and work either as a weekday main or pretty appetizer.
2 pounds ground beef
1 teaspoon toasted sesame oil
1/4 cup Gefen Bread Crumbs (optional)
1/2 teaspoon Pereg Ground Ginger
2 eggs
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
3 to 4 cloves garlic, minced or 3-4 cubes Gefen Frozen Garlic
1/2 cup hoisin sauce
1/4 cup rice vinegar
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 tablespoon Manischewitz Honey
2 tablespoons Glicks Soy Sauce
2 teaspoons Gefen Sesame Oil
1 teaspoon fresh ginger
1 tablespoon cornstarch dissolved in 1/2 cup of water, for thickening
toasted sesame seeds
sliced scallions
fresh parsley
Preheat oven to 400 degrees Fahrenheit. Grease a baking sheet.
In a large bowl, combine all meatball ingredients. Shape into balls (I made mine about one and a half inches in diameter) and place on prepared baking sheet. Bake for 10 to 12 minutes. The meatballs should be golden on the outside and no longer pink on the inside.
Meanwhile, prepare the sauce. In a small saucepan over medium heat, combine hoisin sauce, rice vinegar, garlic, honey, soy sauce, sesame oil, and ginger. Whisk together until blended. Add in cornstarch mixture and cook until sauce has thickened.
To serve, place each meatball on a toothpick and dip into the sauce. Or, you can place all the meatballs in a serving dish and pour the sauce over them. Serve warm, and sprinkle with optional garnishes.
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These were delicious