This meatball recipe is super easy – especially since it utilizes pre-made frozen meatballs. In fact, the meatballs pictured in this recipe are from Dollar Tree. I had picked up two seven-ounce bags just to see if they were any good.
Sometimes the freezer aisle can bring a tasty surprise, but just in case – I chose to make a bold Asian-inspired sauce to drown them out if they ended up being hot garbage. Fortunately, I thought they were tasty despite the preservative horror show they contain in order to be consumed safely at such a price point.
I will say this though – the dish could be a show stopper with a gourmet meatball to compliment the sauce! I’d like to revisit this in some way down the road.
I call this “Chinese Take Out Sauce” because it reminds me of the food I get at any of the small Chinese take out joints in New York City.
I always have hoisin, teriyaki, rice vinegar and sesame oil in my pantry and use them for Asian-inspired notes in my cooking – along with fresh minced garlic and ginger. I discovered this flavor combo in a recipe created by Cuisine at Home years ago and I have been making my own variations ever since.
There are lots of ways to get the this kind of flavor profile, but these ingredients can be found at virtually any big box supermarket in America – so they are easy to keep in-stock.
Ingredients
- 2 C Rice
- 1 Tbs Olive Oil
- 3 C Water
- 1 Tbs Garlic minced
- 1 Tbs Ginger minced
- 1/4 C Hoisin Sauce
- 1 Tbs Teriyaki Sauce
- 1 Tbs Rice Vinegar
- 1 tsp Sesame Oil
- 1 lb. Frozen Meatballs (fully cooked according to package directions)
MAIN DISH, 4 SERVINGS
Make Rice
Toast, Simmer and Cover
In a pot (with a tight fitting lid) over medium heat, toss rice in a little olive oil and let toast. two to three minutes. Add water and bring to a boil. Cover, reduce heat to low and simmer five minutes, turn off heat. Do not remove lid for at least 15 minutes to allow rice to finish cooking. When ready remove lid and fluff with a fork, place in large bowl.
Make Sauce, Add Meatballs
Create Base
In a saucepan over medium heat, saute garlic and ginger in a little olive oil. Cook one to two minutes.
Add Flavors
Stir in hoisin, teriyaki, rice vinegar and sesame oil, bring to a simmer then remove from heat.
Add Meatballs
Stir in meatballs until well coated. Meatballs should be fully cooked according to package directions.
Serve
Spoon meatballs onto a large bowl or rice, garnish with sesame seeds and green onions, then serve.
