Sticky hoisin meatballs

For the Meatballs

• 1 lb Ground Beef or Turkey 
• 1/4 cup Breadcrumbs 
• 2 Tbsp Hoisin Sauce
• 1 Tbsp Soy Sauce
• 1 Tbsp Minced Garlic
• 1 Tbsp Minced Ginger
• 1 Egg whisked
• 1 tsp Sesame Oil
• CWG No salt Onion Black pepper Blend
• CWG Teriyaki blend

For the Sticky Hoisin Glaze

• 1/2 cup Hoisin Sauce 
• 1 Tbsp Soy Sauce
• 2 Tbsp Rice Vinegar
• 1 Tbsp Sesame Oil
• 1 Tbsp Water

For the Fresh Scallion Sauce

• 1/4 cup Finely Chopped Scallions 
• 2 Tbsp Soy Sauce
• 1 Tbsp Rice Vinegar
• 1 Tbsp Sesame Oil
• 1 tsp Sugar

In a large mixing bowl, combine your ground beef or turkey with the breadcrumbs, 2 tablespoons of hoisin sauce, 1 tablespoon of soy sauce, minced garlic, minced ginger, the beaten egg, and sesame oil. Season with a pinch of CWG no salt onion black pepper and CWG Teriyaki blends. Use your hands to mix the ingredients, but do so gently. Overworking the meat can lead to tough, dense meatballs. Mix only until the ingredients are just combined. Scoop about two tablespoons of the mixture and roll them into golf-ball-sized spheres. Heat a heavy skillet over medium-high heat with a splash of vegetable oil. Brown the meatballs in batches. Do not crowd the pan, as this will cause the meat to steam rather than sear. Reduce the heat to medium. If there are burnt crumbs in the pan, wipe it out quickly with a paper towel. Pour in the hoisin sauce, soy sauce, rice vinegar, sesame oil, and water. Stir constantly until the sauce begins to bubble and look glossy. Return the browned meatballs to the pan. Gently toss to ensure every meatball is fully coated in the glaze. Cover the skillet with a lid and simmer on low-medium heat for 4 to 6 minutes. While the meatballs are simmering, prepare the topping. In a small bowl, whisk together the finely chopped scallions, soy sauce, rice vinegar, sesame oil, and sugar until the sugar has completely dissolved. Transfer the meatballs to a serving platter. Spoon any remaining glaze from the pan over the top. Just before serving, drizzle the fresh scallion sauce over the meatballs.