This is a versatile recipe either as a cocktail finger food app or as a main dish paired with a side such as Chinese noodles.
My trick with meatballs is to bake on high heat to start and then lower temp to cook fully. They get a nice crust, yet stay moist. Way easier and less mess than pan sauté.
Serve these with a readymade condiment of your choice–Sriracha, Szechuan sauce, chili-garlic sauce. No leftovers in our house!
- 1lb ground beef
- 1lb ground pork
- 1 slice white bread, torn into pieces
- 3tbsp milk
- 2 eggs, beaten lightly
- 3 tbsp chopped ginger (Ginger paste is a new fav of mine, so easy!)
- 5 cloves chopped garlic
- 3 tbsp low sodium soy sauce
- 2 tsp Sriracha (optional)
- 1 tsp sesame oil (optional)
- 1/3c chopped cilantro
Soak the bread in milk–it should crumble easily but not be soggy. Squeeze out excess milk if necessary. Mix in remaining ingredients by hand, do not overmix! Add sesame oil and/or Sriracha if you like a bit of heat. Roll into 1 inch balls. Make a bit smaller for app size. Or a bit bigger if you just get lazy or impatient hungry boys pressure you to hurry up.
Line a large baking pan with tinfoil, bake meatballs at 500 degrees for 5 min, turn the heat down to 350 (keep the meatballs in the oven) and cook another 15 min. Let them set a bit to cool.