Asian Meatballs

Ingredients

Meatballs
  • 1 pound ground pork 
  • 1 pound ground beef
  • 2 teaspoons sesame oil
  • 1 cup Panko
  • 1/2 teaspoons ground ginger
  • 2 eggs, lightly beaten
  • 3 teaspoons garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup green onions, sliced thinly
  • optional garnish: toasted sesame seeds, sliced scallions
Sauce
  • 2/3 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 2 garlic cloves, minced
  • 2 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • 1 tsp. ground ginger

Instructions

Meatballs
  1. Preheat oven to 400F and line a large baking sheet with foil. Spray with nonstick spray.
  2. In a large bowl, mix together meatball ingredients until well-combined. 
  3. Using hands, roll meat into balls 1.5 inch balls and place onto prepared baking sheet. 
  4. Bake meatballs for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
Sauce
  1. While the meatballs are baking, whisk together all of the sauce ingredients until blended.
  2. Once meatballs have finished cooking, combine meatballs and sauce in a crockpot. Keep meatballs on low until ready to serve. 
  3. Enjoy warm, and sprinkle with additional garnishes if desired. 

Thanks to the original recipe found here.

Jalapeño Popper Cups

Makes 30 Mini Phyllo Cups

Ingredients

  • 3 fresh jalapeño peppers, 2 finely diced and 1 cut into slices (add or remove seeds for spice preference)
  • 8 ounces cream cheese, softened to room temperature and cubed 
  • 1/2 cup shredded cheddar  cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1/2 teaspoon paprika
  • 8 slices cooked bacon, cut into small pieces
  • 30 mini phyllo shells

Instructions

  1. Preheat oven to 400F degrees. Line a large baking sheet with parchment paper.
  2. Dice 2 jalapeños (add or remove seeds for spice level). Thinly slice 1 jalapeño for garnish.
  3. Using a mixer, beat cream cheese, cheeses, garlic, and paprika together until well combined. 
  4. Spoon filling equally among phyllo cups.
  5. Sprinkle tops with bacon and a jalapeño slice. 
  6. Bake for about 10 minutes. 
  7. Serve immediately or reheat just before serving. 

Thanks to the original recipe found here.