Hoisin Meatballs: because you love balls

Oh, MassBytes readers, I know you. This is going to be more popular than a non-ball-related recipe, because it is balls.  Fortunately, these Chinese-inspired Hoisin Meatballs deserve that kind of attention.

They may be the best meatballs I've ever made, and whether that's because they're different, or because they bring in flavours (ginger! green onion! sesame!) that I grew up on, I'm not sure - but they are fantastically delicious.  And, like most meatballs, pretty easy: you mix the meat and some other stuff together in a bowl and shape it into balls, then bake them in the oven until they're done.  And, in this case, while they're baking, you whisk together some other things to make a sauce.  The sauce is where the Hoisin sauce comes in, but if you're like "Oh man, Hoisin sauce? That stuff is way too sweet," do not despair - there's vinegar in the sauce too and that tempers the sweetness to a reasonable level (while also bringing in a nice tang).

And that's it - I'm just going to leave you with that: balls.  Really good balls.  Tangy and sweet balls, tender balls, balls that you should put in your mouth.  Want to put these balls in your mouth? Here's how to get them there.