Thursday, 10 July 2008

Baked Spicy-Ginger Meatballs

For the Meatballs:
1 pound ground beef
1 eggs, lightly beaten
1 small onion, grated
4 cloves garlic, grated or
   finely minced
1 2-inch knob of ginger, grated
   or finely minced
4 cup plain breadcrumbs
1/8 cup Spicy Chili type sauce
1 teaspoons kosher salt

For the Sweet & Sticky Sauce:
1/2 cup orange marmalade
2 tablespoons of the Spicy Chili
   type sauce you used above
1 tablespoon rice wine vinegar
½ teaspoon sesame oil


  • Preheat your oven to 400 degrees F. 
  • In a large bowl, whisk together your egg, grated onion, grated garlic, grated ginger, breadcrumbs, Earthy Spicy Tingly sauce, and salt. 
  • Add in the ground beef and mix with a wooden spoon or your hands until well combined. 
  • Line a baking sheet with parchment paper and spray with non-stick spray, if you have it. 
  • Form each meatball using a small ice cream scoop and place on your baking sheets until you've used all of the meat. 
  • Bake for 15 minutes, until cooked through and lightly browned.
  • While the meatballs bake, make your sauce. 
  • Mix together all the above ingredients as outlined for the Sweet & Sticky Sauce.
  • When your meatballs are ready, remove them from the oven. 
  • Place a teaspoon of the Sweet & Sticky Sauce over each meatball and return to the oven for 10 or 15 more minutes.