Asian Style Meatballs with Spicy Ginger Soy Dipping Sauce

Meatballs are always a favorite around here. Whether they are on spaghetti or done sweet and sour style or even stroganoff style, we love them all.

These Asian style meatballs are fantastic, such a different twist on a plain old meatball.

Not only do the meatballs have wonderful Asian flavor but the sauce is friggin fantastic! It would make a great dip for pot stickers too!

What you need,

For the meatballs,

1 lb. lean ground beef

½ small red onion, minced finely

1 green onion, sliced thinly

½ tbsp. minced fresh parsley

1 clove garlic, minced

½ tbsp. soy sauce

½ tbsp. sesame oil

½ lime, juiced

½ tsp. sriracha sauce

½ tbsp. rice wine vinegar

1 tsp. brown sugar

¼ cup panko crumbs

1 egg, beaten

2 tbsp. milk

For the sauce,

1 lime, juiced

2 tsp. sriracha sauce (you can add more or less depending how spicy you like it!)

1 clove garlic, minced

3 tbsp. soy sauce

3 tbsp. rice wine vinegar

½ tbsp. sesame oil

2 tsp. fresh ginger, grated

2 tbsp. brown sugar

Sprouts for topping, optional (I would use them if I was you, they really added a nice pop of flavor and texture!)

White or brown Rice for serving

Heat your oven to 350 degrees. Lightly grease a baking pan with non-stick spray and set aside.

In a large bowl combine the ground beef, red onion, green onion, parsley, garlic, soy sauce, sesame oil, lime juice, sriracha, rice wine vinegar, brown sugar, panko crumbs, egg and milk. Gently mix everything together with your hands until it is well combined. Roll the beef mixture into small meatballs; I used about 2 teaspoons for each one. Place the finished meatballs on the prepared pan.

I made my meatballs earlier in the day and just put them on a plate in the fridge until I was ready to cook them. You could even make them and freeze them in advance.

Bake the meatballs for 20-25 minutes until they are well browned and cooked through. I flipped the meatballs over halfway through cooking.

To make the sauce whisk together the lime juice, sriracha, soy sauce, rice wine vinegar, sesame oil, garlic, ginger and brown sugar.

Adjust the seasonings to your taste, if you want it spicier add more sriracha, or if you want it a bit sweeter add more sugar.

Put the sauce in the fridge until you are ready to serve.

When the meatballs are cooked serve them on a bed of white or brown rice.  Spoon some sauce over the top or serve on the side. Top with a sprinkle of fresh sprouts.

There you have it an absolutely wonderful dinner!

So much flavor and texture, I loved this dinner!

Enjoy!

Jen

Recipe slightly adapted from Heather Christo