Meatballs
1 lb ground beef
2 tbsp hoisin sauce
2 tbsp breadcrumbs (or you know crushed crackers or oats)
3 green onions, finely chopped
1/2 tbsp cilantro, minced
1 egg
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp sesame oil
Sauce
1 cup light coconut milk
1/3 cup hoisin sauce
2 tbsp soy sauce
2 tbsp light peanut butter
2 tbsp cilantro, minced
1 tbsp fresh ginger, grated
2 tsp lemon zest
1/8 tsp crushed red pepper flakes
Preheat oven to 400 degrees. Cover the bottom of a baking sheet with foil and a light coating of cooking spray. Combine all meatball ingredients in a bowl and roll into 1 to 1 1/2 inch balls. That should be about 16-20 balls. Place meatballs on prepared baking sheet and bake 18-20 minutes until golden brown.
In a medium saucepan over medium-high heat combine all sauce ingredients and whisk to combine. Be liberal with the lemon zest...it adds great freshness to the sauce. Continue to stir until sauce comes to a bowl, then turn the heat down to medium and let cook 3-4 minutes. Turn to low simmer until meatballs are done. When the meatballs are done baking, remove them from the pan and add to the coconut-peanut sauce. Serve over vermicelli noodles (rice noodles) and garnish with a little more chopped cilantro.
