Asian Meatballs

Browsing through our recipes the other day I came across a recipe, which I really can’t remember making or remember where it came from. Possibly it was our friend Sue’s back when we lived in Colorado Springs. She was an excellent cook and became a nutritionist. Or maybe I picked it up somewhere else. Whatever, I showed it to Laura and she was game to try making it again. Of course, we could not leave it alone. We ended up doing a major recipe rewrite to accommodate our current tastes and knowledge. We think it turned out very well. Served it will some rice noodles and stir- fried asparagus. A very good meal if I do say so myself.

The asparagus was gone in a flash, but we still have leftover meatballs. Can’t wait to use them in a Bahn Mi.


The ideal accompaniment to Asian noodles

Serves: 4

Asian Meatballs


1/2 pound, Ground beef
1/2 pound, Ground pork
1 jalapeno chili pepper – minced
1 medium, whole egg
1/2 cup, panko
1/4 cup, Hoisin sauce
2 tablespoons, dry sherry
2 tablespoons, rice wine vinegar
2 cloves, garlic – finely minced
1 tablespoon, ginger – finely minced
1 teaspoon, red pepper flakes (optional)
1 tablespoon, soy sauce
2 tablespoons, cilantro – finely minced
2 scallions – chopped fine
2 teaspoons, sesame oil


  1. Preheat oven to 375 degrees.
  2. Place non-stick foil on two baking sheets.
  3. Combine all ingredients in a large bowl.
  4. Mix together with your hands.
  5. Roll out golf ball sized balls. There will be about 20 balls.
  6. Place on foil on one pan.
  7. Place both pans in the oven.
  8. Bake for 20 minutes. The meatballs will give off some liquid.
  9. Remove pan from oven and transfer balls to other pan, turning them over.
  10. Bake for another 20 minutes.
  11. Serve.

This is an ideal dish to be served with Asian noodles. Think Asian spaghetti and meatballs.


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