I have made these meatballs before …the recipe was called Tangy Asian Meatballs. I got a ton of emails asking me if I have ever made them with ground beef, it seems many people don’t care for ground pork. Other than it being inexpensive I have to agree with them. I am not a fan of pork for the most part. Bacon is pretty much it for me.
I decided to reinvent this recipe using ground beef in place of pork and I made this recipe on the stove top in place of the crock pot. Sometime I forget to put them in the crock pot.
The recipe actually turned out fantastic much better than the original recipe. I like the beef in place of the pork by far. It had a much better flavor, and I really liked making it on the stove top because it was quick … super quick! Best of all it was not as greasy because I used the ground beef this time.
I highly recommend giving this recipe a try… quick… easy and inexpensive! If you want to try the crock pot or pork version you can find the Tangy Asian Meatball recipe here.
1 pound ground beef
1/3 cup bread crumbs (use any flavor)
3 scallions, white and light-green parts, chopped
1 large egg
1 tablespoon soy sauce
1 tsp. ginger powder
2 cloves garlic, finely chopped
1/2 cup barbecue sauce
1/4 cup jarred Chinese plum sauce
2 tablespoons hoisin sauce
Combine ground beef, bread crumbs, scallions, egg, soy sauce, ginger and garlic in a large bowl; mix gently but thoroughly with your fingers.
Roll into 1-inch balls. Add meatballs to a large pot placed on medium.
In a small bowl, whisk together barbecue sauce, plum sauce and hoisin sauce; pour over meatballs. Gently stir to coat.
Once the meatballs are in the pot covered in sauce do not stir again for 30 minutes this will prevent the meatballs from breaking. After 30 minutes turn the meatballs.
Cover and cook on medium until meatballs are cooked through around another 15 minutes.