My meatball/meatloaf recipes differ in many ways, however. I use half lean ground beef and half ground turkey. I also put all the ingredients in a food processor and whip the meat tightly like a Pâté. The only time I like ground beef otherwise is in a big juicy hamburger with everything on it – nothing better. But this is a more delicate dish. Also, my kitchen is like a body shop. I’m always running some kind of motor in here.
½ lb. lean ground beef
½ lb. ground pork or turkey
1 TBSP minced ginger
1 TBSP minced garlic
½ cup bread crumbs (non-herb) or panko (non-herb)
½ cup green onion (chopped)
1 tsp. sesame oil
In a small food processor blend the ginger, garlic, and green onion until chopped and mixed together.
In a large food processor, add meat, egg, sesame oil and chopped veggies w/bread crumbs and turn on until the meat forms in a big ball.
Move to a large bowl. I take a round TBSP and extract 2 TBSPs of meat and set aside. Then roll those into a small meat ball and place on a tray with aluminum foil covered with parchment paper.
Mix together in a bowl and let sit for an hour or so to combine the flavors.
In a 400ᵒ oven bake the meatballs 5 minutes. Remove and add the hoison sauce 1/2 tsp on top, put bake in the oven for 6 minutes and serve hot, usually with pot stickers.
As of 5/24/20