- 1 pound ground pork
- 1 teaspoon Sesame Oil
- 1/2–3/4 teaspoon Sriracha Sauce (go with how hot you like it)
- 1/2 cup Panko or Gluten Free Panko
- 1/2 teaspoon fresh grated ginger
- 1 large egg
- 1 teaspoon garlic, minced
- 3 heaping tablespoon of green onions (whites and greens) ~ 3 green onions minced plus additional for garnish
- Sesame seeds, for garnish
- Preheat oven to 400F with a rack in the middle.
- Line a baking sheet with foil and lightly spray.
- In a large bowl, combine ground pork, sesame oil, Sriracha, Panko, ginger, egg, garlic and green onion.
- Using clean hands (or a clean mixing spoon) stir until combined but try not to overwork the meat.
- Roll the mixture into 1 1/2” meatballs. I find that wetting my hands slightly helps prevent the mixture from sticking.
- Place the meatballs onto prepared baking sheet and spray with olive oil.
- Bake for 12-15 minutes or until the internal temperature is 165F.
- To make the hoisin sauce, place a small sauce pan over medium heat.
- Add in hoisin sauce, rice vinegar, soy sauce, sesame oil, garlic, ginger and honey.
- Whisk until combined and just heated through.
- At this point you can place the meatballs on a toothpick, dip in the sauce and garnish with green onions and sesame seeds. You can also dip them and plate in little serving dishes.
- To make a big batch, place the cooked meatballs in a Crock Pot, add in the sauce, sesame seeds and green onions and keep on low/warm.