Five-Spice Meatballs with Honey-Hoisin Glaze
These flavorful beef meatballs are coated in a sweet-and-savory honey-hoisin glaze with a warm Chinese five-spice depth. Served over rice, they make an easy and delicious dinner.
Ingredients
Method
- Preheat the oven to 375 degrees F (190 degrees C). For meatballs, combine ground beef, green onions, ginger paste, garlic, chili flakes, sesame oil, and soy sauce in a shallow bowl.
- Line a sheet pan with parchment. Scoop out mixture 1 tablespoon at a time and roll into balls. Place on the prepared sheet. Once all meatballs are formed, place the sheet in the refrigerator.
- For glaze, add Hoisin sauce, soy sauce, rice vinegar, honey, and Chinese 5 spice to a small saucepan. Over medium low heat, bring to a slight simmer, stirring constantly until thickened. Remove from heat and stir again. Reserve half the sauce in a small dish for a dipping sauce; the other half of sauce will be used for glaze.
- Place meatballs in a deep casserole dish. Pour the beef stock over meatballs.
- Bake meatballs in the preheated oven for 10 minutes. Remove from the oven and turn all the meatballs over. Return to the oven for 5 more minutes. Remove meatballs from the oven; brush with glaze using a pastry brush. Roll meatballs to coat on all sides. Return to the oven and bake for 3 minutes more to solidify the sauce.
- Remove from the oven. To serve, place rice on a plate; ladle over some of the broth. Add meatballs on top, and sprinkle with sliced green onion and sesame seeds. Serve with reserved dipping sauce.
Leave a Reply