These Sweet and Sticky Hoisin Meatballs make a great appetizer for a party. They are highly addictive but are healthy, which is good because you can’t just eat one. Plus, they are naturally gluten-free and paleo!
For the meatballs:
- 2 lb. ground pork
- 2 lb. ground beef
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce (wheat-free for paleo and gluten-free)
- 3 tablespoons ginger, finely minced
- 6 garlic cloves, finely minced
- 3 large eggs
- 1 cup almond flour
For the sauce:
- 1 cup hoisin sauce (store bought or homemade for paleo and gluten-free)
- ½ cup apple cider vinegar
- 2 tablespoons ginger
- 3 garlic cloves
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Sesame seeds
- Sliced green onions
- Preheat your oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Combine all the ingredients for the meatballs in a large bowl. Mix them together well. I find it best to use my hands to mix. Roll 36 meatballs and place them on the parchment lined baking tray.
- Bake them in the oven for 15 minutes, or until they have browned and are cooked through.
- While the meatballs are baking, prepare the sauce. Combine all the ingredients in a medium-sized bowl and bring it to a boil over high heat. Reduce the heat and simmer the sauce for 2-3 minutes. Remove the pot from the heat.
- When the meatballs are cooked, remove them from the oven and then put them in the pot with the sauce. Gently stir them around until they are coated well.
- Serve them topped with a sprinkle of sesame seeds and some sliced green onions.