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Hoisin & Water Chestnut Meatballs
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Hoisin & Water Chestnut Meatballs

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer
Cuisine: Chinese
Keyword: Appetizer, Asian Meatballs, Meatballs
Servings: 35 meatballs
Calories: 44kcal
Author: Lovoni

Ingredients

US Customary - Metric
  • 1 egg
  • 1/3 cup panko breadcrumbs or cornflake crumbs
  • 1/4 cup hoisin sauce
  • 1 lb ground beef I used 80/20 organic, grass fed beef
  • 4 garlic cloves, mined
  • 2 tablespoons finely diced or grated ginger
  • 5 oz can water chestnuts, drained
  • 1/2 cup thinly sliced green onions plus extra for garnish
  • 1/4 cup chopped cilantro coriander, plus extra for garnish
  • a good pinch of salt & freshly ground pepper
  • sriracha or hoisin sauce, to serve

Instructions

  • Preheat oven to 375F (190C). Line a baking sheet with parchment paper or tin foil for easier clean up. Place a greased wire rack onto baking sheet. 
  • Whisk egg, breadcrumbs & sauce in a medium bowl. Let stand for 5 minutes for the breadcrumbs to soften. Add the remaining ingredients. Mix thoroughly – I like to use my hands for this. 
  • Using a tablespoon measure, drop tablespoons of the mixture onto the wire rack. Then, using slightly wetted hands, roll each tablespoon into a ball & place back on the wire rack in a single layer. Spray with cooking spray. Bake for 25 to 30 minutes or until browned & cooked. 

Nutrition

Calories: 44kcal | Carbohydrates: 2g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 47mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg