1tbsp.fresh minced ginger or 1/2 tsp ground ginger
2eggs, slightly beaten
For the sauce:
1/4cuplow-sodium, soy sauce or Liquid Aminos
2- 1inchrounds of sliced fresh ginger or 1 tsp ground ginger
1 to 1 1/2tsp.Sriracha sauce
Asian-style, medium grain (sticky) rice; cooked per the package instructions
thinly-sliced green onions, to garnish
sesame seeds, to garnish
Preheat oven to 400°F. Line a baking sheet with aluminum foil and spray with cooking spray; set aside.
In a large glass mixing bowl, combine all of the meatball ingredients. Mix until just combined as over mixing results in tough meatballs. Shape into 1 inch balls. Place the meatballs on the prepared baking sheet and cook for 12-15 minutes or until the meat is no longer pink in the center.
Meanwhile, in a large saucepan, combine all of the glaze ingredients. Bring to a boil over medium-high heat and allow to simmer until it thickens slightly about 5-10 minutes. Remove sauce from the heat, take out the ginger slices and discard them. Then set the sauce aside aside while the meatballs finish cooking.
When the meatballs have finished cooking, stir them into the sauce. Coat well. Serve over sticky Asian style rice. Garnish with a sprinkling of green onions and sesame seeds, if desired.
Note: This would also be a great buffet item or appetizer. Keep warm in a crock pot over low heat with both the meatballs and sauce combined or as an hor d'oeuvre on a bamboo skewer.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.