Mini Meatballs in Honey Orange Hoisin Sauce

Yield: 48 pieces

1 egg
2 tablespoons water
1/3 cup fine dry bread crumbs
1 small onion; grated
1 clove garlic; minced
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds lean ground beef or pork

HONEY ORANGE HOISIN SAUCE
1/4 cup hoisin sauce
1/4 cup rice or cider vinegar
1 teaspoon grated orange rind
1 cup orange juice
2 tablespoons soy sauce
1 tablespoon minced gingerroot
4 teaspoons liquid honey
2 teaspoons sesame oil
2 cloves garlic; minced
1 teaspoon cornstarch
1 tablespoon cold water

In bowl, beat egg with water; stir in bread crumbs, onion, garlic, mustard, salt and pepper. Add beef, mix with hands to blend. Form by tablespoonfuls into balls, wetting spoon and hands if necessary. Arrange on 2 foil-lined rimmed baking sheets. Bake in 400F oven for 15 minutes or until browned and no longer pink inside. Drain on paper towels. (Make ahead: Freeze in airtight container for up to 2 weeks. Thaw in refrigerator.)

Honey Orange Hoisin Sauce: In saucepan, bring hoisin, vinegar, orange rind and juice, soy sauce, ginger, honey, sesame oil and garlic to boil; reduce heat and simmer for 5 minutes. Stir cornstarch into water; add to sauce and cook, stirring, until thickened.

Add meatballs; stir to coat. Cook for about 5 minutes or until glossy and hot.

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