Glad Thai Dings
A pure joy when I bring these out. Little meatball with a taste that's original. From Book titled Eat shrink & be Merry. My boys love them I omit the red pepper flakes. I add broccoli and serve over rice or rice noodles.
READY IN: 45mins
YIELD: 40 meatballs
UNITS: US
INGREDIENTS
NutritionMeatballs
- 1 1⁄2lbs ground beef
- 1⁄4cup hoisin sauce
- 1⁄4cup breadcrumbs, unseasoned
- 3tablespoons finely minced green onions
- 1tablespoon minced fresh cilantro
- 1free-range egg
- 2teaspoons garlic
- 1teaspoon gingerroot
- 1teaspoon toasted sesame oil
Sauce
- 1cup coconut milk
- 1⁄3cup hoisin sauce
- 2tablespoons peanut butter
- 2
- 1tablespoon grated gingerroot
- 1teaspoon lemon zest
- 1⁄8teaspoon crushed red pepper flakes
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DIRECTIONS
- Preheat oven 400°F Spray a cookie sheet with cooking spray and set aside.
- To make meatballs, combine all the meatball ingredients in a large bowl and mix using your hands works best. Form mixture into approximately 40 1-1 1/2 inch balls. place on cookie sheet.
- Bake for 18-20 minute until cooked through and nicely browned on the outside.
- While meatball are cooking prepare the sauce. In a deep, nonstick skillet whisk together all sauce ingredients. heat over med-high heat, stirring constantly, until sauce boils. Reduce heat to medium and cook uncovered, for 3 min, stirring often, Sauce will thicken a bit.
- add cooked meatballs to sauce and mix well. Serve hot.
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