Meatballs aren’t just for putting on top of spaghetti, and these Ginger Hoisin Meatballs with Thai Peanut Sauce might just become your new favorites. For a filling and comforting dish, these rich and saucy meatballs are delicious over a bed of jasmine or basmati rice, but with Super Bowl weekend upon us, they can just as easily be made as a pre-game appetizer, perfect for the hungriest sports fan. Simply serve the meatballs freshly cooked from the oven with the sauce on the side for dipping.
This week’s dish: Ginger Hoisin Meatballs with Thai Peanut Sauce
Why we like it:
It’s not just the sauce that’s bursting with delicious Thai flavors! The meatballs are mixed with ingredients like fresh basil and ginger, as well as sesame oil and hoisin sauce, to give them their distinctive Asian taste, and the creaminess of the sauce comes from rich, sweet coconut milk. Your mouth will be watering while this dish is cooking, and singing once you dig in.
For the meatballs:
1 lb lean ground beef
2 tsp minced or crushed garlic
1.5 tsp grated ginger
2.5 tbsp finely minced green onions
1 tbsp finely minced fresh basil
¼ cup hoisin sauce
¼ cup breadcrumbs
1 tsp sesame oil
¼ tsp salt
¼ tsp freshly ground black pepper
For the sauce:
1 cup coconut milk
1/3 cup hoisin sauce
2 tbsp soy sauce
2 tbsp peanut butter
1 tbsp grated ginger
1 tsp lemon zest
2 tbsp finely minced fresh basil
Add 1-2 tsp of Sriracha hot sauce if you like things spicy!
Preheat the oven to 400 degrees and begin preparing your meatballs. Crush or mince your garlic and grate your ginger.
Mince both your green onions and the fresh basil.
To the ground beef, add your garlic, ginger, green onions and basil, as well as the egg and breadcrumbs.
Pour in your sesame oil and hoisin sauce, as well as the salt and pepper.
Mix well and form into 1-inch meatballs, place them on a baking sheet, and cook for 18-20 minutes until they are cooked through and browned.
While the meatballs are cooking, prepare your sauce. In a non-stick skillet combine the coconut milk, hoisin, sauce, soy sauce, and peanut butter.
Add the grated ginger and lemon zest.
Add your minced basil and whisk together all the ingredients. Heat over medium-high heat and stir constantly until the sauce boils. Reduce the heat to medium and cook the sauce uncovered for about 5 minutes, stirring often. It should thicken a bit, but you can sprinkle a teaspoon or two of flour into the sauce if you find it too thin for your liking.
Once the meatballs are cooked, add them to the sauce and mix together, covering them completely in the sauce.
Serve on a bed of jasmine or basmati rice.