Ingredients
30 meatballs
⅔ cup Hoisin sauce
¼ cup soy sauce
¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR
2½ tsp minced garlic
1 tbsp Sriracha sauce
2 tbsp sesame seeds, (optional garnish)
fresh parsley, chopped (optional garnish)
Directions
Heat the meatballs. While the meatballs are in the oven, prepare the sauce.
In a large deep non-stick fry pan set over medium heat, combine Hoisin sauce, soy sauce, SIDS LOW SUGAR RASPBERRY VINEGAR, garlic, and Sriracha sauce. Bring the mixture to a low simmer, then reduce the heat to low and cook for 2-3 minutes.
Remove the meatballs from the oven. Add meatballs to pan with sauce and gently roll to coat with sauce. Simmer the meatballs in sauce on low for 10-15 minutes, stirring occasionally to move meatballs around.
For appetizer, serve garnished on a platter or bowl with toothpicks. If you have extra sauce, pour it in a bowl for dipping.
For meal, serve meatballs in a bowl covered in extra sauce and garnished alongside a bowl of rice and favorite veggie.
NOTES:
For a party, you could keep these warm in a crockpot on LOW. If you're going to do this, I would double the sauce so they don't dry out in the slow cooker.
