Sweet + Tangy Asian Meatballs

Chili Pepper Ranch Wagyu Meatballs

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Ingredients

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• 1lb Chili Pepper Ranch Ground Beef

• 1 teaspoon toasted sesame oil

• 1/2 cup breadcrumbs

• 1/4 teaspoon ground ginger

• 1 large egg

• 2 cloves garlic, minced

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Instructions

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1. Preheat oven to 400 degrees F.

2. Line a baking sheet with parchment paper.

3. In a large bowl, combine all ingredients. Stir until well combined. Roll the mixture into 1 1/2-inch meatballs, forming about 20 meatballs.

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5. Place meatballs onto the baking sheet and bake for 12 minutes, or until all sides are browned.

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Sweet + Tangy Asian Sauce

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• 20 - 30 Chili Pepper Ranch Wagyu Meatballs

•  2/3 cup Hoisin sauce

•  1/4 cup soy sauce

•  1/4 cup rice vinegar

•  2½ teaspoons minced garlic

•  1 tablespoon Sriracha sauce

•  2 tablespoons sesame seeds (Optional)

•  fresh parsley, chopped (Optional)

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1. While the meatballs are in the oven, prepare the Sweet + Tangy Asian sauce.

2. In a large deep fry (non stick) pan, set over medium heat, combine Hoisin sauce, soy sauce, rice vinegar, garlic, and Sriracha sauce. Bring the mixture to a low simmer, then reduce the heat to low and cook for 2-3 minutes.

3. Remove the meatballs from the oven. Add meatballs to pan with sauce and gently roll to coat with sauce. Let meat balls simmer in sauce on low for 10-15 minutes, stirring occasionally to move meatballs around.

4. For appetizer, serve garnished on a platter or bowl with toothpicks. If you have extra sauce, pour it in a bowl for dipping.

5. For meal, serve meatballs in a bowl covered in extra sauce and garnished alongside a bowl of rice and vegetables.

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(Can put into a small crockpot to keep warm if entertaining a large group)

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