The eclipse was cool, but have you ever tried hoisin meatballs?? Recipe: For the meatballs: - 1 lb ground pork - 1⁄2 cup panko - 1 large egg - 6 scallions, thinly sliced (about 1 cup) - 2 cloves garlic, grated - 2” knob ginger, grated - 5 tbsp hoisin - 1 1⁄2 tbsp soy sauce - 1 tbsp rice wine vinegar - 1 tsp toasted sesame oil - 1⁄2 tsp kosher salt - 1 tsp toasted sesame seeds - 1 tbsp oil, for greasing pan For the salad: - 2 Persian cucumbers, thinly sliced - 3 stalks celery, thinly sliced - 1 granny smith apple, cut into thin matchsticks - 1⁄2 cup cilantro - 1” knob of ginger, grated - 2 1⁄2 tbsp rice wine vinegar - 1 tsp sesame oil - 1 tsp maple syrup - 1⁄2 tsp toasted sesame seeds - Pinch of salt To serve: - Chili crisp - Cooked white rice Preparation: 1. Preheat oven to 450F. Grease the bottom of a baking sheet with oil. Set aside. 2. In a large bowl, combine ground pork, panko, egg, scallions, garlic, ginger, 3 tbsp hoisin, soy sauce, rice wine vinegar, sesame oil, and salt. With slightly damp hands form 12 meatballs and place onto the prepared baking sheet. Bake for 14-16 min, rotating halfway through, until the pork is cooked through and slightly golden on top. 3. Remove meatballs from oven and heat to broil. Brush the tops of each meatball with remaining 2 tbsp hoisin. Broil for 2-3 minutes until hoisin has caramelized. Sprinkle sesame seeds on top of each meatball. 4. For the salad, whisk ginger, rice wine vinegar, sesame oil, maple syrup, and salt in a small bowl until dressing is emulsified. Toss dressing with cucumbers, celery, apples, cilantro, and sesame seeds. 5. Plate meatballs over rice with salad on the side. Top with chili crisp/oil if desired. #meatballrecipe #easydinner #dinnerideas #meatballs #30minutemeals