Hoisin-Glazed Cocktail Meatballs Recipe

• 1/2 pound ground pork (230g)
• 1/2 pound ground beef (230g)
• 1 tablespoon hoisin sauce (15ml)
• 2 tablespoons soy sauce (30ml)
• 1 tablespoon ginger, minced or grated
• 2 garlic cloves, minced or grated
• 1 scallion, minced
• 1 teaspoon toasted sesame oil (5ml)
• 1 tablespoon honey (15ml)
• 1/2 cup panko breadcrumbs (1 ounce; 30g)
• 1 egg, lightly beaten
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup hoisin sauce (60ml)
• 2 tablespoons ketchup (30ml)
• 1 tablespoon honey (15ml)
• 2 tablespoons unseasoned rice vinegar (30ml)
• 1 teaspoon toasted sesame oil (5ml)
• 1 tablespoon soy sauce (15ml)
• 1 scallion, finely chopped
• 1 teaspoon toasted sesame seeds (2g)

1. Adjust oven rack to center position and preheat oven to 375u0b0F (190u0b0C). Place all the meatball ingredients into a large mixing bowl and, using your hands, mix together until blended (but don't overmix).
2. With wet hands (to keep the meatballs from sticking), form 1 to 1 1/2 tablespoon-sized meatballs. (Using a 1/2 ounce portion scoop makes this easier but you can also do it by eye). Place balls about an inch apart on a parchment-lined baking sheet. Bake meatballs until just cooked through, 15 to 20 minutes.
3. Meanwhile, combine all glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring frequently, and cook until mixture is slightly thickened, 5 to 7 minutes. Set aside and let cool.
4. Brush glaze onto meatballs and top with scallions and sesame seeds. Serve with extra hoisin glaze on the side for dipping.

ground pork, ground beef, hoisin sauce, soy sauce, ginger, garlic, scallion, sesame oil, honey, breadcrumbs, egg, freshly ground black pepper, hoisin sauce, ketchup, honey, rice vinegar, sesame oil, soy sauce, scallion, sesame seeds

Taken from www.seriouseats.com/recipes/2016/12/hoisin-glazed-cocktail-meatballs.html (may not work)