Ingredients
Scale
For the meatballs:
- 6 cloves of garlic, peeled
- 1 small onion, peeled
- 1 – 8 oz. can of water chestnuts, drained
- 1 lb. lean ground beef or venison (I used venison)
- 1 lb. lean ground pork
- 2 tsp. sesame oil
- 1 cup bread crumbs
- 1/2 teaspoon ground ginger
- 2 eggs
- 1 Tablespoon fresh grated ginger
- 1 cup finely shredded carrots
For the sauce:
- 2/3 cup hoisin sauce (you can use bottled hoisin or make your own … )
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 2 tblsp. soy sauce
- 1 tsp. sesame oil
- 1 tsp. ground ginger
- 1 tsp. fresh ground ginger
- 1/3 cup Thai Chili Sauce
Instructions
- To make the meatballs: Preheat the oven to 400° F. In a handi chopper or food processor, process the garlic, water chestnuts and onion into fine bits.
- Mix with the remaining ingredients till well blended. Form into 1 inch balls and place on a baking sheet sprayed with cooking spray. Bake at 400° for about 15-20 minutes, until done.
- While the meatballs are cooking, make the sauce: In a bowl, whisk together the ingredients for the sauce. Either set the meatballs in a saucepan or crockpot and pour the sauce over the meatballs. In the crockpot, cook at low heat for 6 hours. In a saucepan on medium (or medium low) heat just heat it all until everything is heated, about 20 minutes.
Notes
40 minute cook time is for stovetop cooking … if you use a crockpot, adjust accordingly because you’ll want to cook the meatballs for about 6 hours on low.