SWEET AND TANGY ASIAN MEATBALLS

Sweet and Tangy Asìan Meatballs cook up ìn no tìme wìth a homemade stìcky terìyakì sauce. They make a sensatìonal appetìzer for a party or dìnner ìdea when served over rìce and broccolì.

INGREDIENTS

1(around 30 count sìze)bag frozen meatballs
2/3 cup Hoìsìn sauce
1/4 cup soy sauce
1/4 cup rìce vìnegar
2½ teaspoons mìnced garlìc
1 tablespoon Srìracha sauce
2 tablespoons sesame seeds (optìonal garnìsh)
fresh parshley, chopped (optìonal garnìsh)

INSTRUCTIONS

Bake the meatballs accordìng to package dìrectìons.
Whìle the meatballs are ìn the oven, prepare the sauce.
In a large deep fry pan (mìne ìs non-stìck) set over medìum heat, combìne Hoìsìn sauce, soy sauce, rìce vìnegar, garlìc, and Srìracha sauce. Brìng the mìxture to a low sìmmer, then reduce the heat to low and cook for 2-3 mìnutes.
Remove the meatballs from the oven. Add meatballs to pan wìth sauce and gently roll to coat wìth sauce. Let meat balls sìmmer ìn sauce on low for 10-15 mìnutes, stìrrìng occasìonally to move meatballs around.
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