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.