No introduction is needed. These were amazing and great for meal prep! As usual, use whatever meat you have! 

INGREDIENTS

• Meatballs
  • 2 pounds of ground venison
  • 2 eggs
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1 cup thinly sliced or chopped green onions (4 green onions)
  • Salt and pepper, to taste
• Glaze (or use store-bought)
  • 1 teaspoon sesame oil
  • 4 cloves (or 1 tablespoon) garlic, minced
  • ½ tablespoon minced ginger
  • ½ cup low-sodium soy sauce
  • ⅔ cup water
  • 1/2 cup brown sugar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon ground white pepper (or ½-1 tablespoon red chili/powder)

Directions

• Preheat oven to 400
  • Meatballs
    • Mix all of the meatball ingredients in a large bowl until well combined. Spoon out 1 inch of meat mixture with a cookie scoop (or tablespoon), shape into balls, and place onto 2 large baking sheets or trays lined with baking or parchment paper.
    • Bake for 10-12 minutes or until golden browned and cooked through.
    • While the meatballs are baking, make your sauce!

• • Sauce
    • Heat a non-stick pan or skillet over medium-high heat. Whisk ALL of the sauce ingredients together in the pan until well blended. Bring to a simmer and continue cooking until the sauce thickens, while stirring occasionally to prevent burning or sticking on the bottom of the pan (about 8 minutes).
    • When the meatballs have finished cooking, add half of the meatballs into the pan and gently coat each meatball generously and evenly in the sauce. Transfer the glazed meatballs to a serving dish or tray with a slotted spoon. Add the remaining non-coated meatballs to the sauce, coat them, and transfer them to the serving dish.
    • Sprinkle with sesame seeds and sliced green onions (if desired), and serve warm with toothpicks or mini forks.

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