This is a print preview of "Asian-inspired Mini-Meatballs" recipe.

Asian-inspired Mini-Meatballs Recipe
by Amos Miller

Asian-inspired Mini-Meatballs

A perfect appetizer, great hot or cold, and can be easily made the day before the party in a large crock pot. All you’ll need is toothpicks and tiny plates! I’ve built upon an interesting recipe I found for meatballs with a teriyaki sauce and the inclusion of, yes, dried cranberries.

This was so tasty when I first made my version, the kitchen just ate ‘em. Now its a go-to for a party appetizer. So I’m sharing with you.

As always - it is important to have all your mise en place before you begin.

Rating: 5/5
Avg. 5/5 3 votes
Prep time: United States American
Cook time: Servings: 10

Ingredients

  • The Meatballs
  • 2 TBS olive oil
  • 3 lbs 80% lean ground beef
  • 1 lb 80% lean ground pork
  • ¼ C panko bread crumbs (regular or gluten free work fine)
  • ¼ C masa flour
  • 1 egg lightly beaten
  • 2 tsp Worcestershire sauce
  • ½ tsp fresh ground black pepper
  • 3 tsp fine sea salt
  • The Sauce
  • 1½ C whole cranberry sauce
  • ½ C soy sauce
  • 1/3 C apple jelly
  • 1/3 C dry white wine
  • 2 TBS Chinese cooking wine (like Fukien cooking wine)
  • 2 TBS dried cranberries
  • 2 TBS honey
  • 1 tsp Sriracha (you can add more if you dare, but this will satisfy most folks for that nice light 'follow up heat')
  • 1 TBS fresh ginger, finely minced
  • 1 tsp sesame oil
  • 2 green onions (trim off the hollow tops, slice longways, turn, slice longways again, then mince)
  • ½ tsp fine sea salt
  • ½ tsp fresh ground black pepper
  • The Garnish
  • 3 green onions, tops trimmed, finely sliced
  • 2 TBS sesame seeds, toasted
  • 2 TBS dried cranberries, chopped

Directions

  1. For the meatballs:
  2. Combine the beef and pork well
  3. Combine the egg and Worcestershire sauce with the meats
  4. Combine the panko , masa, salt and pepper with the meat mixture
  5. Form 1” to 1¼ “ balls (this is an appetizer, not a main dish) by rolling the meat mixture quickly in the palms of your hands. Compression is good. You’re going to cook them in batches.
  6. Heat the oil in a large skillet and brown the first batch over medium heat, shaking the skillet to roll the meatballs and lightly brown them evenly, then transfer to a 3-qt crock pot. While they brown, make a second batch, and repeat until all meatballs are browned and in the crock pot.
  7. For the Sauce:
  8. Combine all the sauce ingredients in a sauce pan and heat thoroughly until slightly thickened
  9. Cook:
  10. Pour the sauce over the meatballs and make sure all are coated
  11. Turn the temperature to High and set the timer for 1 hour
  12. Options:
  13. You can move the finished appetizers to a serving dish prior to garnishing or garnish in the crock pot and turn it to low to keep the dish warm. These are also excellent as a cold appetizer, believe it or not.
  14. Garnish:
  15. Sprinkle the green onions and cranberries over the now-cooked meatballs and well-thickened sauce. Finish with the sprinkling of the toasted sesame seeds.