Tangy Asian Meatballs

Name: Tangy Asian Meatballs
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 4
Cuisine: Asian
Ingredients: 118 milliliters barbecue sauce; 1 large egg; 1 Tbsp fresh ginger, finely chopped; 2 garlic cloves, finely chopped; 454 grams ground pork; 2 Tbsps hoisin sauce; 79 milliliters panko, bread crumbs; 59 milliliters jarred chinese plum sauce; 3 scallions, white and light-green parts, chopped; 1 Tbsp soy sauce

Tangy Asian Meatballs is a dairy free main course. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 23g of protein, 26g of fat, and a total of 457 calories. This recipe serves 4. If you have barbecue sauce, garlic cloves, scallions, and a few other ingredients on hand, you can make it. To use up the soy sauce you could follow this main course with the Lemon Cornmeal Cakes with Lapsang Souchong Chocolate Sauce as a dessert. From preparation to the plate, this recipe takes around 3 hours and 15 minutes.

Ingredients

Servings:

118milliliters

barbecue sauce 1large

egg 1Tbsp

fresh ginger, finely chopped 2

garlic cloves, finely chopped 454grams

ground pork 2Tbsps

hoisin sauce 79milliliters

panko, bread crumbs 59milliliters

jarred chinese plum sauce 3

scallions, white and light-green parts, chopped 1Tbsp

soy sauce

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try LangeTwins Prince Vineyard Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 21 dollars per bottle.