About the hoisin sauce: Hoisin is a thick, soy-based sauce that’s infused with garlic and other seasonings. I added it to this sweet and sour sauce both as a thickener (with the cornstarch) and as a one-stop-shop for robust and complex flavor. Hoisin is sold with the other Asian sauces in the grocery store.
How to serve? I
served the meatballs and sauce over fluffy white rice (that I cooked with
garlic, onion and butter). You can also serve the dish over Asian noodles. All
I know is, you’ll want something to
soak up this phenomenal sauce.
Sweet and Sour
Meatballs with Orange and Ginger
For the meatballs:
1 pound ground beef
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon grated fresh ginger
1/4 teaspoon ground black pepper
For the sweet and sour
sauce:
1 cup orange juice
1 cup orange juice
1/4 cup hoisin sauce
1 tablespoon cornstarch
1 teaspoon seasoned rice vinegar (or regular rice vinegar)
1/2 teaspoon sesame oil
1/4 teaspoon grated fresh ginger
1 tablespoon unsalted butter
Chopped green onions, optional
Fresh cilantro leaves, optional
Preheat the oven to 400 degrees. Line a large baking sheet
with parchment paper.
To make the meatballs, combine the beef, onion powder,
garlic powder, salt, 1/4 teaspoon ginger, and black pepper. Mix well and shape
the mixture into 16 meatballs. Place the meatballs on the prepared pan and bake
for 15 to 20 minutes, until browned and cooked through.
In a high-sided skillet or cast iron pan, whisk together the
orange juice, hoisin sauce, cornstarch, vinegar, sesame oil, and 1/4 teaspoon ginger. Set
the pan over medium heat and bring to a simmer. Add the butter and simmer for 5
minutes, until the mixture thickens.
Add the meatballs and simmer for 5 to 10 more minutes.
Serve the meatballs and sauce over rice or noodles and
garnish with green onions and cilantro.
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