Ginger-Garlic Cocktail Meatballs
User Reviews
5
Ginger-Garlic Cocktail Meatballs
Description
This recipe uses a mixture of ground meat combined with white bread soaked in milk to tenderize and bind the meatballs. Fresh minced ginger, garlic, cilantro, soy sauce, sesame oil, salt, and white pepper contribute fragrant and savory notes. The mixture is gently combined to avoid toughness, formed into small balls approximately two teaspoons each, and baked at 375°F until cooked through.
The accompanying sweet chile sauce is made by simmering rice vinegar and sugar until dissolved, then stirred with Sambal hot chile sauce and a cornstarch slurry. This thickens when cooled to a glaze texture. The meatballs are brushed with this glaze after baking, providing a balance of sweet, tangy, and mild heat.
These meatballs are suitable as appetizer-sized bites for parties or as part of a meal. The combination of fresh aromatics and the sweet-spicy glaze distinguishes them from traditional cocktail meatballs.
Ingredients
sweet chile sauce
- ⅔ cup rice vinegar
- ⅔ cup granulated sugar
- 3 tablespoons Sambal hot chile sauce
- 2 tablespoons cornstarch dissolved in 3 1/2 tablespoons water
meatballs
- 1 lice white bread
- ½ cup milk
- 1 pound ground beef or pork, lean
- 1 egg lightly beaten
- 2 tablespoons soy sauce
- 1 ½ tablespoons ginger minced
- 1 ½ tablespoons cilantro minced
- 3 garlic cloves, minced
- ½ teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon white pepper
Instructions
- For sweet chile sauce: Place vinegar and sugar in a small saucepan and simmer until sugar dissolves, 7 to 10 minutes. Stir in chile sauce and cornstarch slurry and bring to a boil. Once mixture has come to a boil, remove from heat and allow to cool (sauce will thicken as it cools).
- For meatballs: Preheat oven to 375˚F. Place bread and milk in a large mixing bowl and soak for 30 minutes. Add ground meat and gently mix together. Add remaining ingredients and mix together until well combined. (be careful not to over mix the mixture)
- Roll small balls (about 2 teaspoons) with the meat mixture and place onto a baking sheet ½ inch apart. Bake meatballs for 18 to 20 minutes or until they’re completely cooked through. Allow meatballs to rest for 5 minutes before brushing with glaze. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 14g | 28% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 57mg | 19% |
| Sodium | 540mg | 23% |
| Potassium | 264mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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