Easy Asian Glazed Meatballs

These Easy Asian Glazed Meatballs are just the ticket when you want a fast, family-friendly meal in a jiffy on any busy weeknight. Serve over your favorite bowl of rice. 

Huh. That phrase doesn’t look so great on paper. I’m not even Cantonese and truthfully, I’ve no clue what that phrase sounds like in real life. I see that written everywhere right now. I just copied it.

The alternative in Mandarin is Shing Nien Kwai Luh. That phonetical translation is all my own, you absolutely won’t find it anywhere else.

I haven’t the faintest idea how to write Chinese characters, to my parents’ utter chagrin. I spent way more time rapping Valley Girl than Chinese.

It worked wonders for me in high school. Passing secret notes during Spanish class using phonetical Chinese. Then passing secret notes during chem using Spanish. A little bit of genius, I know it.

I’m so not with it. Which is why it took a text from my friend to tell me it’s the year of the sheep this morning. Baaa…

By the way, there are supposed to be special meanings tied to foods you eat on Chinese New Year. Like eating noodles for longevity. I googled that. Kinda fun, actually.

I have zero clue whether meatballs mean anything. Besides happy taste buds.

And a table full of peeps who will quickly devour dinner tonight, if you make this.

When we’re tired of the same old meatballs, this Asian twist livens up the table

INGREDIENTS

• 40 frozen meatballs
• 1/4 cup hoisin sauce
• 1/2 tsp Sriracha sauce
• 1 TB Asian rice vinegar
• 2 tsp packed brown sugar
• 1/2 tsp garlic powder
• 1/4 tsp ginger powder
• Optional: Sliced green onions, toasted sesame seeds for garnish
• Steamed rice for serving

DESCRIPTION

These Easy Asian Glazed Meatballs take only 30 minutes from start to finish. They’re a great way to twist up the same old meatballs. This preparation is meant to be served over a steaming bed of rice.

INSTRUCTIONS

1. Bake frozen meatballs according to package instructions. Keep warm.
2. In a saucepan, combine the rest of the ingredients up to ginger powder. Whisk over medium heat until heated through and combined. Pour sauce over cooked meatballs, coating well. If desired, add sliced green onions and toasted sesame seeds for garnish.
3. Serve warm over freshly steamed rice. Store leftovers in airtight container in fridge. Reheats well.