FIRECRACKER MEATBALLS
3/4 pound round
3 green onions, minced and sliced tops for garnish
2 teaspoons FRESH, FINELY minced ginger
1/4 cup Panko breadcrumbs
FRESH ground sea salt and blac pepper, to taste
2 teaspoons QUALITY honey
2 tablespoons Ponzu sauce
2 tablespoons quality mayonnaise
2 tablespoons sour cream (Mexican by Darigold adds a bit more flavor)
1-3 teaspoons Sirracha
Prepared rice or pasta
1/4 cup Panko breadcrumbs
- Preheat oven to 425°.
- Spray baking sheet with non-stick cooking spray.
- In a large bowl whisk together the mayonnaise, sour cream, honey and ponzu sauce.
- Add Sirracha to taste. Set aside.
- In a separate bowl combine ground round, minced green onions, minced ginger,
- Panko bread crumbs, FRESH ground sea salt and black pepper.
- Form into golf ball sized meatballs.
- Place meatballs on baking sheet.
- Bake 15 minutes until cooked through and tender.
- Add meatballs to bowl of sauce, gently tossing to coat.
- Serve over prepared pasta, drizzling with any remaining sauce.