ASIAN HOISIN SESAME MEATBALLS
3 tablespoons hoisin sauce, divided
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
¼ teaspoon salt
½ teaspoon black pepper
1 small onion, finely chopped (about ¾ cup)
4 cloves garlic, finely chopped
1 cup panko breadcrumbs
½-pound ground pork
½-pound ground veal (or beef)
2 tablespoons peanut oil
1 tablespoon rice wine vinegar
1 tablespoon water
½ teaspoon corn starch
2 teaspoons toasted sesame seeds
¼ cup scallions, chopped
Combine the eggs, hoisin, soy sauce, oyster sauce, sesame oil, salt, pepper, onion, and garlic in the bottom of a large bowl and whisk to combine. Add the breadcrumbs, pork, and veal to the bowl and massage everything together with your hands until well blended. Form into balls about the size of a ping pong ball.
Heat the peanut oil in a large non-stick skillet over medium high heat. Sear the meatballs on all sides until crispy and browned.
Whisk together the remaining 2 tablespoons of hoisin, the vinegar, water, and corn starch in a small bowl. Pour this over the meatballs and gently toss them to coat. Cover the pan and cook for 1 more minute until the meatballs are just cooked through.
Top with the sesame seeds and scallions. Serve with toothpicks as an appetizer or over rice for a main course.