Becca and Betsy’s No Garlic Saucy Hoisin Meatballs

By Becca and Betsy Vail 08/18/15

Ingredients:
Meatballs:

• 3 lbs. ground beef
• 1½ c unseasoned Panko bread crumbs
• 3 eggs
• 4 green onions, thinly sliced
• 1 Tbs onion, minced
• 1 Tbs ground ginger
• 1 Tbs olive oil
• green onion, sliced (optional for garnish)
• sesame seeds (optional for garnish)

Sauce:

• ⅔ c Becca’s No Garlic Hoisin Sauce
• 6 Tbs organic agave syrup
• ¼ c rice vinegar
• 2 Tbs low sodium soy sauce
• 2 tsp cornstarch
• 1 tsp olive oil
• 1 tsp ground ginger
• 1 tsp onion powder

Directions:
Meatballs:

1. Preheat oven to 350 F.
2. In a large bowl, thoroughly blend all the meatball ingredients. 
3. Form into meatballs about 1½ inches in diameter (or the diameter you prefer). 
4. Place the balls evenly spaced on a baking sheet and bake at 350 F for 20 minutes, or until the meatballs are kissed with gold and the centers are no longer pink. 

Sauce:

1. In a sauce pan, whisk together all the sauce ingredients until thoroughly blended. 
2. Heat on medium heat, stirring constantly, until it resembles a thick syrup. 
3. Set aside.

Final Preparation:

1. Place the cooked meatballs in a large bowl and toss with the sauce, being sure each ball is evenly coated.
2. Garnish and serve over rice, by lining up on a dish like saucy, round terra cotta soldiers, skewering, or however you like. Enjoy!

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