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 turkey
1 TBSP or so 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, bread crumbs, 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 in to a large bowl. I take a round TBSP and extract 2 TBSPs of meat and set aside. Then I will roll those into a small meat ball and place on a tray with aluminum foil.
¼ cup hoisin sauce
2 TBSP soy sauce
1 teaspoon sesame oil
Green onions chopped
Mix together in a bowl and let sit for an hour or so to combine the flavors.
In a 400ᵒ oven bake the meatballs 10 minutes. Add the sauce on top, put bake in the oven for 2 more minutes and serve hot, usually with pot stickers.