Spicy Asian Meatballs with Asian Barbecue Sauce

Yield: 16 meatballs

1lb Mary's Alternative Protein

1 tsp Roasted sesame oil

1/2 tsp Chinese 5 spice

1/4 Cup Thin sliced green onion

2 tsps. Minced garlic

Instructions

1. Place all the meatball ingredients into a large mixing bowl. Mix with your hands until well incorporated. Place in your refrigerator for 10 minutes to firm the mixture.

2. Portion and roll meatballs into 1 1/2 - 2-inch balls. Or use a #40 scoop pressing into scoop and flattening top for even portions. The scoop will make a 1.25 to 1.5 inch meat balls. Generously oil hands and roll into round meat balls making sure meat ball is well coated with oil to prevent sticking.

3. In a generously oiled and preheated on medium heat add the meat balls and sauté for about one minute or until lightly browned. Shimmy pan gently back and forth to evenly brown for about 4 minutes or until meat balls are firm to touch.

4. Place the cooked meatballs in a large bowl and pour the room temperature sauce over top. Toss to coat. Garnish with sesame seeds and green onions.

Used with publisher permission.

“The Classical Vegetarian Cookbook for Professional Chefs and Inspired Cooks”

Published by Eco-Cuisine, Inc. www.eco-cuisine.com

Asian Barbecue Sauce

This is an excellent sauce – something else to say? With a balance complex mix of flavors (spicy, savory, and sweet with a delicate tang form the rice vinegar. Because it is used in the entrée, the protein can be carried by the sauce.

YIELD: ¾ cup

TIME: 10 minutes

6 tbsp Hoisin sauce (Koon Chun Brand)

2 tbsp Rice Vinegar

1 tbsp Bean Paste

2 tsp Garlic, minced

½ tsp Ginger powder

½ tsp 5 spice powder

1/4 cup Brown sugar

1/3 cup Scallions, minced

Mix all ingredients together. Contai