Asian Meatballs

INGREDIENTS:

·      1 LBS. Ground Chuck or Sirloin. Look for at least a 90/10 blend or leaner.

·      2 Large Eggs

·      ¾ Cup Plain Bread Crumbs

·      3 TBS. SPICE SPICE BABY’s RAMEN SEASONING

·      2 TBS. Teriyaki Sauce or Glaze

·      ½ Cup Tomato Paste

 ·      ¼ Cup of your favorite Asian sauce or glaze. I like a Thai sweet chili glaze or General Tso’s sauce.

METHOD:

1.     Preheat the oven to 325.

2.     In a large mixing bowl: Mix all the ingredients (except the last one) thoroughly: I do this by hand. If you use a stand mixer, use the dough hook on slow speed. Mixing the ingredients too fast in a stand mixer can make the fat congeal-we don’t want this.

3.     Using your hand form medium-sized meatballs (about 2-3 Ounces by weight) and place them on a foil lined baking sheet.

4.     Place the meatballs in the oven and bake it for 40-45 minutes. Remove the meatballs from the oven.

5.     Toss the meatballs in your favorite Asia sauce or glaze.

6.     Serve hot.