My meatball recipe inspired by Chef John's Mongolian Pork Chops is absolutely delicious. A wonderful recipe for a party. Serve them as an appetizer with toothpicks, and they will disappear before your eyes. They can also make a meal sandwiched in a hero or over a bed of pasta.
Ingredients
- hoisin sauce: 0.5 cup
- garlic: 4 clove (minced)
- red wine vinegar: 2 Tbsp
- ½ tablespoons soy sauce: 1 piece
- fresh ginger: 1 Tbsp (grated)
- rice vinegar: 1 Tbsp
- sesame oil: 2 tsp
- white sugar: 2 tsp
- ½ teaspoons hot sauce: 1 piece
- ground white pepper: 0.5 tsp
- ground black pepper: 0.5 tsp
- ground beef: 1 pound
- ground lamb: 0.5 pound
- head cabbage: 0.5 piece (chopped)
- yellow onion: 1 piece (chopped)
- panko bread crumbs: 0.5 cup
- carrot: 0.5 cup (grated)
- ground ginger: 1 Tbsp
- green onion: 0.25 cup (chopped)
- garlic: 6 clove (chopped)
- garlic salt: 1 tsp
- ground black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 450 degrees F (230 degrees C).
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Whisk hoisin sauce, 4 cloves garlic, red wine vinegar, soy sauce, grated ginger, rice vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper together in a large bowl.
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Mix ground beef, ground lamb, cabbage, yellow onion, panko, carrot, ground ginger, green onion, 6 cloves chopped garlic, garlic salt, black pepper, and 2 tablespoons of the hoisin sauce mixture together in a separate bowl; shape into meatballs and arrange on a jelly roll pan.
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Bake in preheated oven until no longer pink in the middle, about 25 minutes. Shake pan to turn meatballs, switch oven to Broil, and cook under the broiler until browned, about 10 minutes more. Set aside to cool.
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Transfer warm meatballs to slow cooker and pour hoisin sauce mixture over the meatballs.
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Cook on Low, stirring intermittently, for 2 to 4 hours.
