Hoisin sauce is a sauce used in Chinese cooking, often to glaze meats, that is comparable to American barbecue sauce. Use hoisin to create an Asian variation on meatballs! This meal is also just as good the next day as leftovers!
INGREDIENTS
-1 lb ground chicken or pork
-2 zucchini
-3 scallions
-1 tablespoon minced ginger
-4 cloves garlic
-1/4 cup Panko breadcrumbs
-1/4 cup hoisin sauce + 1 tablespoon
-1/4 cup soy sauce + 1/8 cup
-Brown rice
-Salt & Pepper
-Olive oil
DIRECTIONS
1. Prep the vegetables: dice the zucchini and thinly slice the scallions on an angle, separating the white/light green parts from the dark green parts.
2. Add to a bowl: chicken, 1 tablespoon hoisin sauce, 1/8 cup soy sauce, Panko, salt, pepper, the white/light green parts of the scallions, garlic, and ginger. Form into about 16 meatballs (use a tablespoon to help portion out the meatballs evenly).
3. Heat olive oil in the large pan and cook the meatballs 3 minutes per side. Remove the meatballs to a plate.
4. Add a little more olive oil to the pan if needed and saute zucchini for about 2 minutes. Season with salt and pepper.
5. Add the meatballs back to the pan with 1/4 cup hoisin sauce, 1/4 cup soy sauce, and a small amount of water if necessary to thin out the glaze. Cook for about 3 minutes, glazing the meatballs and zucchini with the sauce.
6. Serve meatballs and zucchini over brown rice and garnish with the dark green parts of the scallions.