These little meatballs are so addictive - and easy to do for a cocktail party. They can all be made ahead and just baked when you are ready. If you want to keep the oven off you can use the grill, just make them burger size and glaze after you have turned them once - The glaze is also fabulous on salmon.. Oh how I love summer cooking!
Makes 18-20 small meatballs
Glaze:
3 tablespoons Hoisin sauce
2 tablespoons pomegranate molasses
2 tablespoons soy sauce
1 tablespoon miso paste
Combine the glaze ingredients in a bowl and set aside
Meatballs:
1 pound ground chuck
½ cup crispy onions*
1 egg
2 tablespoons sesame seeds
Preheat the oven to 400 degrees
Combine the ground chuck, crispy onions and egg in a bowl and mix until well combined
Line a baking sheet with aluminum foil
Form the meatballs with a 1 ½ inch ice cream/cookie scoop and place on the baking sheet
Drizzle the glaze over the meatballs and sprinkle with the sesame seeds
Bake for 13-15 minutes or until well browned and cooked through
Transfer to a platter and serve warm to room temperature
*There are many brands of crispy onions and all vary on additions beyond onions and oil. The classic is French’s Crispy Fried Onions. I found organic “Golden Farms” Crispy Onions at Wegmans.