Ingredients
- 1 (around 30 count size)bag frozen meatballs
- 2/3 cup Hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2½ teaspoons minced garlic
- 1 tablespoon Sriracha sauce
- 2 tablespoons sesame seeds (optional garnish)
- fresh parshley, chopped (optional garnish)
Instructions
- Bake the meatballs according to package directions.
- While the meatballs are in the oven, prepare the sauce.
- In a large deep fry pan (mine is non-stick) set over medium heat, combine Hoisin sauce, soy sauce, rice vinegar, garlic, and Sriracha sauce. Bring the mixture to a low simmer, then reduce the heat to low and cook for 2-3 minutes.
- Remove the meatballs from the oven. Add meatballs to pan with sauce and gently roll to coat with sauce. Let meat balls simmer in sauce on low for 10-15 minutes, stirring occasionally to move meatballs around.
- For appetizer, serve garnished on a platter or bowl with toothpicks. If you have extra sauce, pour it in a bowl for dipping.
- For meal, serve meatballs in a bowl covered in extra sauce and garnished alongside a bowl of rice and favorite veggie.
Notes
For a party, you could keep these warm in a crockpot on low. If you’re going to do this, I would double the sauce so they don’t dry out in the slow cooker.