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1    pound (500 g) lean ground beef
1    egg, lightly beaten   
½     cup (125 mL) dry bread crumbs
1/3    cup (75 mL) finely grated carrot
1/3    cup (75 mL) chopped green onion
2    tablespoons (30 mL) Hoisin sauce
1    tablespoon (15 mL) Worcestershire sacue
½     teaspoon (2 mL) ground ginger
½    teaspoon (2 mL) pepper


In a large bowl, lightly combine all ingredients (over-mixing will toughen the meatballs). Form mixture into about 30 (1-inch/2.5 cm) balls. Place on a lightly oiled rimmed baking sheet and bake, without turning, in a preheated 400ºF (200ºC) oven for 15 minutes. (A digital rapid-read thermometer inserted in centre of meatball should read 160ºF (71ºC). Serve with sweet and sour or plum sauce. Makes about 30 meatballs.

Make-ahead: Meatballs can be made ahead, cooled, and frozen for up to three months. To serve, thaw and heat in the microwave or wrap in foil and re-heat in the oven.

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