Smoky Asian Meatballs
A great flavor spin on meatballs. Asian flavors, with BBQ Smoke really wake these things up!
Ingredients
Meatballs
- 1 Lb Ground Beef
- 1 Egg
- 1/2 Cup Panko Bread Crumbs
- 1 tsp Chili Garlic Sauce
- 1 Tbsp Light Soy Sauce
- 1 tsp Oyster Sauce
- 2 tsp Hoisin Sauce
Sauce
- 1/4 Cup Light Soy Sauce
- 1 Tbsp Hoisin Sauce
- 2 tsp Oyster Sauce
- 1 tsp Chili Garlic Sauce
- 1/4 Cup Brown Sugar
Instructions
- Preheat grill, oven, or smoker to 250 degrees F. Mix all ingredients for the meatballs together and form into meatballs. For size, I usually go somewhere between a golf ball and a racquetball. Place on a tray or plate, and place in freezer for 10-15 minutes to set.
- Once the grill, oven, or smoker is done preheating, and the meatballs have set, cook the meatballs until they reach an internal temperature of 165 degrees F. If you are using an oven, place the meatballs on a cookie sheet to cook. If you are using a grill, or smoker, place the meatballs directly on the grate.
- While the meatballs are cooking, mix all of the ingredients for the sauce together in a sauce pan. Bring the sauce to a light boil. Reduce the heat and let lightly simmer for 2 minutes, stirring constantly. Remove from heat and set aside.
- When the meatballs are done cooking, let them rest at room temperature for 5 minutes. When they are done resting, add them to the sauce in the sauce pan. Make sure each meatball gets hit by the sauce. Remove the meatballs from the sauce and serve over a bed of rice. Top with more sauce, sesame seeds, and green onion. Enjoy!