To Make the Sauce:
To make the meatballs:
- 1 cup Water
- 3/4 cup Rice Vinegar
- 2/3 cup Sugar
- 3 Tablespoons Ketchup
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1-2 tablespoons Sriracha
- 2 teaspoons Crushed Red Pepper
- 2 tablespoons cornstarch
- Salt to taste
- Black pepper to taste
- 1 lb. Ground Meat
- 2 tsp Sesame Oil
- ½ Tablespoon minced ginger
- ½ Tablespoon minced garlic
- ½ tablespoon Ketchup
- salt to taste
- Ground Black Pepper to taste
- Crushed Red Pepper to taste
- Toasted Sesame seeds (for garnish, optional)
To make the Meatballs:
Combine the meat with the oil, ginger, garlic, and ketchup, season with salt, ground black pepper and crushed red pepper to taste, mix well, then make the meatballs any size you like, and place them in the refrigerator for at least 15 minutes before cooking them.
To make the Sauce:
Combine the cornstarch with a tablespoon of water, mix well and set aside.
In a saucepan on medium high heat combine the water, vinegar, sugar, garlic and ginger, season this with salt, black pepper and crushed red pepper to taste, cook until it boils.
Once it's boiling, add in the Sriracha, ketchup and cornstarch mixture, stir until everything is well combined, bring to a boil again, then taste the flavor, add more salt, pepper, Sriracha or ketchup if necessary; continue to cook this on medium heat until it thickens, for about 15-20 minutes or so. (if you want the sauce to be extra thick, feel free to add another tablespoon of cornstarch!)
Once the sauce is done, you can cook the meatballs.
I cooked them in a preheated oven to 400ºF for 15 minutes, after 15 minutes baste them on all sides with the chili sauce, and place back in the oven for another 10-15 more minutes or until cooked.
As soon as they come out of the oven, baste them again with plenty of the chili sauce, then sprinkle them with toasted sesame seeds. Serve with more Chili sauce and Enjoy!
If you prefer, you can cook the meatballs in a skillet, just add a bit of sesame oil to your skillet and cook the meatballs on high heat for about 5 minutes or until they are brown on all sides, then reduce the heat to low, and plenty of the chilli sauce to your skillet, and toss the meatballs in the sauce, for another 5-8 minutes or until the meatballs are well cooked.
To grill them, just brush your grill with a bit of oil, cook the meatballs for about 3 minutes on each side, then brush with plenty of chilli sauce, and continue to cook until done.
