Step 1: In a large bowl mix together the meatball ingredients with your hands until well combined.
Step 2: Shape the mixture into balls by rolling them in your palms to form meatballs about 1-1/2 inches in diameter (should make roughly 18 to 20 meatballs), and place them on a Pam sprayed baking sheet.
Step 3: Cover the meatballs and refrigerate for 2 hours to allow flavors to meld.
Step 4: Remove the meatballs from the fridge and preheat the oven to 425° F.
Step 5: Bake the meatballs for 15 to 20 minutes, or until an internal temperature of 160°F.
Step 6: Remove the meatballs from the oven and set aside.
Step 7: Meanwhile Make the sauce:
Step 8: Stir the vinegar, soy sauce, sesame oil, red pepper flakes, ginger, and garlic together and cook in a large pan over medium heat about 2 minutes or until it starts to boil.
Step 9: Reduce heat to medium-low.
Step 10: In a small bowl mix together the cornstarch and water until cornstarch is fully dissolved.
Step 11: Stir the cornstarch mixture into the sauce and cook until thickened, about 1 minute.
Step 12: Add the meatballs to the sauce along with the green onions and peanuts and toss to coat.
Step 13: Season to taste.
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