Ingredients for 30-35 meatballs
For the meatballs:
½ cup thinly-sliced green onions
½ tsp. ground ginger
1 cup breadcrumbs
2 lbs. ground pork or ground beef
2 tsp. sesame oil
3 tsp. minced garlic
optional garnish: toasted sesame seeds, sliced scallions
For Asian sauce:
¼ cup rice vinegar
2/3 cup hoisin sauce
1 tsp. ground ginger
1 tsp. sesame oil
2 garlic cloves, minced
2 tbsp. soy sauce
Preheat oven to 400.
In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9x13-inch baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.
Serve warm, and sprinkle with additional garnish if desired.