Ingredients:

  • 1.25 lbs lean ground beef, preferably organic
  • 1 tablespoon milk
  • 1 egg, lightly beaten
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 3/4 teaspoon sesame oil
  • 2 – 3 drops 100% pure ginger oil (or 1 tablespoon fresh minced ginger)
  • 3/4 – 1 teaspoon salt
  • 1/4 – 1/2 teaspoon pepper
  • 1/2 teaspoon Chinese 5 Spice Powder
  • 2 cloves garlic, finely minced
  • 1 medium carrot, very finely chopped
  • 2 ounces button or shiitake mushrooms, very finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh parsley
  • 3 green onions, thinly sliced
  • 3/4 cup panko breadcrumbs
  • 1/2 cup pineapple juice
  • 1/2 cup ketchup
  • 3 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1/2 cup apple cider vinegar
  • 1 – 2 drops 100% pure ginger oil (or 1 – 2 teaspoons fresh minced ginger)
  • 2 – 3 tablespoons brown sugar (adjust for your sweetness preference)
  • 3 tablespoons honey
  • 2 teaspoons cornstarch
  • 1 red bell pepper, chopped into 3/4 inch squares
  • 1 – 8 ounce can sliced water chestnuts
  • 4 – 6 ounces snow peas or sugar snap peas
  • brown jasmine rice, for serving
  • sesame seeds for garnish

Instructions:

  1. Place the ground beef in a large bowl. Set aside. In a medium bowl, combine the milk, egg, soy sauce, honey, sesame oil, ginger oil, salt, pepper, 5 spice powder, and garlic. Whisk to combine. Add mixture to the ground beef. Stir to combine.
  2. Add the carrot, mushroom, cilantro, parsley, green onion, and panko breadcrumbs to the meat mixture. Mix until combined. I find that hands work best for this. Form into golf ball sized portions and place on a parchment paper lined baking sheet. I like to use a Medium Cookie Scoop to ensure the balls are all evenly sized.
  3. Bake at 350 degrees for 15 – 20 minutes, or until the insides are no longer pink and a thermometer registers 160 degrees F when inserted in the center of a meatball. Serve with sauce, vegetables, and brown jasmine rice.

Instructions:

  1. Combine the pineapple juice, ketchup, hoisin sauce, soy sauce, apple cider vinegar, ginger oil, brown sugar, and cornstarch in a medium to large skillet. Cook until boiling, then reduce to a simmer. Add the meatballs, snow peas, bell pepper, and water chestnuts. Cook until the sauce coats the meatballs and the vegetables are tender.
  2. Serve with brown jasmine rice and a sprinkle of sesame seeds on top.

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