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.