Cocktail Meatballs with Sharp Plum Glaze

Cocktail Meatballs with Sharp Plum Glaze

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  • 1. 1 pound ground beef
  • 2. 1 egg, evenly overwhelmed
  • 3. 1/4 cup Garlic Gold® Sea Salt Nuggets (+ additional for garnish)
  • 4. 1/2 cup panko bread crumbs
  • 5. 1 tablespoon minced new ginger
  • 6. 1 tablespoon soy sauce
  • 7. 2 teaspoons sesame oil
  • 8. 1/3 cup plum sauce
  • 9. 2 tablespoons Sriracha or sweet chili sauce
  • 10. 2 tablespoons rice vinegar
  • 11. 1 inexperienced onion, sliced thinly on the diagonal
  • 12. 1 tablespoon sesame seeds


  1. Preheat the oven to 375ºF and line a baking sheet with parchment paper or aluminum foil.
  2. In a medium bowl, use your hands to combine up the bottom beef, egg, Garlic Gold® Sea Salt Nuggets, bread crumbs, ginger, soy sauce, and sesame oil. Roll into 1-lumber balls and predicament on the lined baking sheet.
  3. Bake the meatballs for 20 minutes, till cooked thru and browned.
  4. Whereas the meatballs are baking, walk collectively the plum sauce, Sriracha, and vinegar in a cramped (1-quart) saucepan over medium warmth. When it comes as a lot as a simmer, turn off the warmth.
  5. Dunk the meatballs into the glaze, then arrange them on a serving platter. Sprinkle with inexperienced onion, sesame seeds, and more of the Sea Salt Nuggets. Inspire warmth.

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