Saucy Sesame Meatballs

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  Sesame Oil, Toasted(10g)
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  Ginger, Fresh Root(3g)
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  Egg, Whole, Large(100g)
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  Garlic(15g)
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  Green Onion (Scallion)(120g)
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  Optional Garnish: Toasted Sesame Seeds, Sliced Scallions
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  Hoisin sauce(160g)
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  Vinegar, Rice(60g)
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  Garlic
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  Soy Sauce, Low Sodium(30g)
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  Sesame Oil, Toasted(5g)
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  Ginger, Fresh Root(5g)

Instructions

1. 1Mince the fresh ginger and fresh garlic finely. Slice the green onions, separating white and light-green parts from dark-green tops; set tops aside for garnish. In a large bowl, combine the ground meat (or protein base), eggs, minced ginger, minced garlic, white and light-green scallion parts, hoisin sauce, rice vinegar, soy sauce, and toasted sesame oil until evenly mixed.
2. 2Shape the mixture into 30 balls approximately 1.5 inches in diameter. Arrange them in a single layer on a greased baking sheet or 9×13-inch baking dish, spacing them 1 inch apart.
3. 3Bake at 400°F for 10–12 minutes, until the meatballs are golden brown on the outside and no longer pink in the center when cut open.
4. 4While the meatballs bake, whisk together the hoisin sauce, rice vinegar, soy sauce, minced fresh ginger, minced fresh garlic, and toasted sesame oil in a medium bowl until fully blended and glossy.
5. 5Remove the meatballs from the oven. Pour the sauce over the hot meatballs and gently stir until evenly coated.
6. 6Divide the saucy meatballs evenly into 6 airtight containers while hot, distributing sauce equally. Allow to cool to room temperature before sealing and refrigerating.
7. 7Before serving, reheat in a microwave (2–3 minutes, stirring halfway) or on the stovetop over medium heat (5–7 minutes, stirring occasionally) until warmed through.
8. 8Sprinkle reserved dark-green scallion tops over each portion before serving.