Tuesday, July 29, 2014

Sweet and Spicy Asian BBQ Meatballs

I love to use Asian inspired ingredients in my dishes so when I thought of how to bring that flavor to something I fix all the time, meatloaf, I decided to do my version of sweet and sour with a little southern BBQ mixed in. These meatballs infuse ingredients such as rice wine vinegar, soy sauce, ginger powder, sesame oil plus a few staples of southern BBQ, mustard powder and honey. Marrying these flavors produced an exciting and delectable dish, Sweet and Spicy Asian Meatballs perfect as an appetizer or main course.

Sweet and Spicy Asian BBQ Meatballs

2 lbs Ground Beef (I mix half ground beef/half ground turkey)
1/2 Package All Natural Chicken Italian Sausage (see my Pita Pizzas recipe for more info)
1/2 Cup Minced Onion or Green Onion
1 TSP Minced Garlic
2 TBSP Seasoning Salt of your Choice
Pinch of fresh Ground Pepper
1 TBSP Garlic Salt
1 TSP Ginger Powder
2 TBSP Bread Crumbs

Preheat oven to 425. I use half the package of chicken sausage for the Pita Pizza recipe and save the other half to be used within the week for this recipe. Mix all ingredients with your hands in a large mixing bowl and form into bite size meatballs. Use more or less of the spices according to what you like. Place 1 inch apart on a cookie sheet. Bake for 25 minute or until cooked through.


Sweet and Spicy Asian BBQ Sauce

3 TBSP Local Honey
1/4 Cup Low Sodium Soy Sauce
2 TBSP Sweet Chili Sauce
1/2 TSP Ginger Powder
1/2 TSP Mustard Powder
2 TBSP Rice Wine Vinegar
2 TSP Cornstarch, optional
1/4 Cup Pineapple Juice
1 TSP Sesame Oil

While the meatballs are cooking, place all ingredients for the BBQ sauce in a small saucepan. Bring to a boil then lower to a simmer for 10 minutes stirring constantly. Remove from heat and allow to cool slightly letting the cornstarch thicken the sauce.

Once the meatballs are done place on a plate and spoon the sauce over top. Garnish with toasted sesame seeds and green onions.

This usually makes two meals. I fix half the meatballs one night with the Asian sweet and sour BBQ sauce and then the rest with spaghetti and tomato sauce or with prepared BBQ sauce as an appetizer. I make these ahead of time and place them in the refrigerator so all I have to do is place them on the cookie sheet and in the oven they go. I usually serve this dish with my Garlic Edamame and Asian Cole Slaw recipe. Both are to die for! This dish will transport your palate!

Happy Cooking,

~B

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