Asian Glazed Meatballs

I will start with the disclosure that these meatballs were made “upon request” and my research for a healthier version did not land me in the perfect Whole30 world. But ohhhh - these were good, and they must be shared! A couple of ingredients were modified from the original recipe idea, but one key ingredient that remained is Hoisin Sauce. It is a delicious and essential flavor added to many Asian food recipes, but - the first ingredient is sugar! Maybe a cooking project for another day will be attempting to make a healthier replacement for Hoisin Sauce, I will add that to the “to-do” list 😊. These are yummy, simple to make, and a meal the whole family will enjoy.

INGREDIENTS -
Meatballs -
1 pound organic ground beef
1 pound organic ground pork
1 cup gluten free bread crumbs
1/2 tsp ground ginger
2 eggs, slightly beaten
2 cloves garlic, minced
Sauce -
1 - 7 oz jar Hoisin sauce
1/3 cup rice vinegar
2 Tbsp honey
2 cloves garlic, minced
1/4 cup coconut aminos
1 tsp sesame oil
1 tsp ground ginger
1/2-1 tsp sriracha sauce, depending on your heat preference
Toppings -
Thin sliced green onions
Toasted sesame seeds

Preheat the oven to 375 degrees. Using a large sheet pan, spread a little olive oil, or spray on the pan, or cover with parchment paper and keep the clean up easy. In a large bowl, combine all of the meatball ingredients and mix well. Using your hands, shape the meatball mixture into one inch balls and place on the pan. Cook for 20 minutes and then test one meatball to ensure it is done. The internal temperature should be at 160 or greater.

While the meatballs are cooking, prepare the sauce. Combine all of the sauce ingredients in a large saucepan and bring to a low boil. Cook for about 5 minutes, allowing it to thicken up a bit. Remove from the heat and set aside. When the meatballs are done, add them to the sauce and gently stir to coat.