Ginger Garlic Cocktail Meatballs

Ginger Garlic Cocktail Meatballs

Yield: Makes 24 to 28

Ingredients


Sweet Chile Sauce:
2⁄3 cup rice vinegar
2⁄3 cup granulated sugar
1/2 tablespoons Sambal or Sriracha hot chile sauce
2 tablespoons cornstarch (dissolved in 3 1/2 tablespoons water)

Meatballs:
1 slice white bread
1⁄2 cup milk
1 pound lean ground beef or pork
1 egg lightly beaten
2 tablespoons soy sauce
1 tablespoons Wakaya Perfection ginger
1 1⁄2 tablespoons minced cilantro
3 garlic cloves minced
1⁄2 teaspoon sesame oil
1⁄2 teaspoon Wakaya Perfection sea salt
1⁄4 teaspoon white pepper

Directions:

1. For sweet chile sauce: Place vinegar and sugar in a small saucepan and simmer until sugar dissolves, 1 to 2 minutes. Stir in chile sauce and cornstarch slurry and bring to a boil. Once mixture has come to a boil, remove from heat and allow to cool (sauce will thicken as it cools).

2. For meatballs: Preheat oven to 375˚F. Place bread and milk in a large mixing bowl and soak for 30 minutes. Add ground meat and gently mix together. Add remaining ingredients and mix together until well combined. (be careful not to over mix the mixture)

3. Roll small balls (about 2 teaspoons) with the meat mixture and place onto a baking sheet 1/2 inch apart. Bake meatballs for 18 to 20 minutes or until they’re completely cooked through. Allow meatballs to rest for 5 minutes before brushing with glaze. Serve.