These are like small, bite-sized meatballs, only hotter. The heat comes from the Sriracha, a Southeast Asian hot sauce often called “rooster sauce” because of the drawing of a rooster on the label of a popular brand. Look in the Asian section of your market for any product labeled Chili-Garlic, Sambal or Asian Hot Sauce. Start with a drop or two, and keep adding hot sauce until you get to your preferred level of heat.
- 1 pound ground venison
- 1/4 pound ground pork
- 1/2 teaspoon fresh ginger, peeled and minced
- 3 cloves garlic, minced
- 3 green onions, minced
- 1 egg, beaten
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- Sriracha (hot chili sauce) to taste
- In a bowl, combine all ingredients except Sriracha. Use your (clean) hands to mix ingredients thoroughly. Form some of the mixture into a ball, about 3/4 the size of a golf ball, and press together. The mixture should be a little moist while holding together with mild pressure. If it falls apart easily, add some breadcrumbs as a binder.
- Form the mixture into balls, and place on a lightly greased baking pan. Place in a preheated 375-degree oven until evenly browned, about 8 to 10 minutes. Place a small dollop of Sriracha on the top of each meatball, and stab with toothpick.
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