Mini Meatballs with Sriracha Chilli Sauce

Divider line blue

The East Made Easy

Difficulty

Heat Level

Blue pepperBlue pepperBlue pepper

Servings

6

Total Time

25 mins

Ingredients

  • 1 lb (500 g) lean ground beef
  • 1/4 cup (60 mL) breadcrumbs
  • 1/3 cup (75 mL) Blue Dragon Thai Sriracha Chilli Sauce
  • 1 egg, lightly beaten
  • 1 tbsp (15 mL) chopped fresh parsley
  • 1 tsp (5 mL) dried oregano
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 tbsp (15 mL) toasted sesame seeds
  • 2 tbsp (30 mL) sliced green onions

Instructions

  1. Preheat oven to 400°F (200°C). Combine ground beef, breadcrumbs, 1 tbsp (15 mL) of the Blue Dragon Thai Sriracha Chilli Sauce, egg, parsley, oregano, garlic, salt and pepper. Roll into 18 balls.
  2. Place meatballs on foil-lined baking sheet; bake for 12 to 15 minutes or until internal temperature on instant-read thermometer inserted into centre of meatball reaches 160°F (71°C).
  3. Skewer each meatball with toothpick. Sprinkle with sesame seeds and green onions. Serve with remaining Blue Dragon Thai Sriracha Chilli Sauce for dipping.