Remember those grape jelly marinated meatballs your Grandma used to make? Well, lovelies, these aren’t your Grandma’s meatballs! Let me introduce you to beefy, gingery, hoisin glazed delish. Tailgating never looked (or tasted) so good! I had a chance to cook these up in the Atlanta Plugged In Kitchen with Suzanne Bentley, from the Georgia Beef Board!
Hoisin and Ginger Glazed Meatballs
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Ingredients
- 2 pounds ground beef
- 3-4 garlic cloves chopped
- ½ cup spring onion
- ½ cup cilantro
- 1 jalapeno chopped up
- 1 egg
- 2 Tb fresh ginger
- (1 Tb butter and 1 Tb oil for browning)
- ¾ cup hoisin sauce
- ¼ cup soy
- ¼ rice vinegar
- 2 Tb sriracha
- 1 Tb sesame oil
- 3 Tb fresh garlic
- Sesame seeds for garnish
For the meat
For the Sauce
Instructions
- Mix ground beef with garlic, onion, cilantro, jalapeno, egg and fresh ginger.
- Roll into golf ball sized balls and brown the outside of the meatballs in 1 Tb butter and 1 Tb oil in a large non stick pan for 2-3 minutes. (They will still be raw in the middle).
- Put browned meatballs into the crockpot, cover with sauce and set to LOW for 2-3 hours.
- Sprinkle with sesame seeds and more spring onions before serving.
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