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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Asian Meatballs Recipe

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This recipe for Asian Meatballs, by , is from Greenway Baptist Church Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Axie Faulkner


1 lb. lean ground beef
1 egg
2 tbsp. milk - can use water
1/2 cup bread crumbs
1/4 cup minced onions
1/2 tsp. salt
1/8 tsp. pepper
1/2 tbsp. of Worcestershire sauce

Asian Sauce:
1/2 cup hoisin sauce
1/4 cup rice vinegar
2 cloves garlic, minced (optional)
3 tbsp. low sodium soy sauce
1 tsp. sesame oil
1/4 tsp. ground ginger
1/4 tsp. red pepper flakes

Optional Seasoning:
Sesame seeds
Sliced green onions

Start with your basic meatball recipe which can be flavored any way you like, or just make them plain. There isn't a lot of seasoning in this recipe, that way, the meatballs can be used in any recipe. If you prefer a bit more flavor, add some dried herbs; basil, oregano, thyme and/or marjoram are all good choices. (Spaghetti meatballs)

Preheat oven to 350. In a large bowl combine the egg, water, bread crumbs, onion, salt and pepper and combine. Add the ground beef that has been broken into chunks, and mix gently but thoroughly with your hands to combine. Or in stand mixer. Form this mixture into meatballs about 1" in diameter and place on a broiler pan or a pan with sides topped with a wire rack. Bake at 350 for 25 - 30 minutes until meatballs register 165 on a meat thermometer.

SAUCE: In a small saucepan set over medium-low heat, combine the hoisin, vinegar, garlic, soy sauce, sesame oil, ground ginger, and red pepper flakes. Bring the mixture to a low simmer, then reduce heat to low and cook for 2 - 3 minutes. Place meatballs in a large bowl and cover with sauce. Toss to coat, serve hot. Garnish with sesame seeds and sliced green onion, if desired.

FREEZING: Allow meatballs to cool completely. Line baking pan with parchment paper. Place meatballs on pan and put in freezer to freeze completely, 2 - 3 hours. Remove from pan and store in freezer bags in your freezer. Label with date. Can keep in freezer up to 6 months.




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