Asian Cocktail Meatballs

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Updated: 5/09/2013 4:47 pm Published: 4/01/2013 4:19 pm

Asian Cocktail Meatballs

Makes about 50 meatballs

1 lb ground pork
1 lb ground turkey
1 tbsp grated garlic
1 tbsp grated onion
2 tbsp grated fresh ginger root
1 tsp kosher salt
1 – 2 tbsp hoisin
1 – 2 tsp Sriracha

Combine all of the seasoning ingredients. Add meats to seasonings and mix until just blended. Do not overmix. Form mixture into walnut to golf ball size meatballs.

Preheat oven to 400°. Line a large, rimmed baking sheet with parchment paper.
Place meatballs on the baking sheet and bake for 30 minutes until the meatballs are browned.
(Meatballs can be wrapped in foil and refrigerated overnight. To reheat, place the foil-wrapped meatballs in a 425° oven for 15 minutes.)

Dipping Sauce:
1 tbsp hoisin
1 tsp soy sauce
1 tsp rice wine vinegar
1 green onion, thinly sliced

Combine all ingredients. Taste and adjust to your preference.

Serve meatballs, warm or room temperature, with cocktail picks and dipping sauce on the side

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