Chinese Barbecue Buffalo Meat Balls

Chinese Barbecue Buffalo Meat Balls

Serves: 8

  • 1 pound ground buffalo meat or grass-fed organic lean ground beef
  • 2 garlic cloves, minced
  • 1 egg, lightly beaten
  • 1 carrot, grated
  • 1 tablespoons sesame oil
  • 1 tablespoon minced fresh ginger
  • 3 green onions, thinly sliced
  • 1teaspoon each sea salt and black pepper
  • 2 tablespoons olive oil for searing


  • 2 tablespoons raw honey
  • 2 tablespoons water
  • 1 tablespoon sesame oil
  • 2 tablespoons hoisin sauce (Found in the Asain aisle of your local supermarket; note: careful to look at ingredient list. Avoid brands that contain corn syrup.)
  • 1 ½ tablespoon white wine or rice vinegar
  • 1 tablespoon tamari

Garnishes: sliced green onion and toasted sesame seeds

  1. Preheat oven to 350° F.
  2. In large bowl, gently combine all meatball ingredients except the olive oil and mix until all ingredients are evenly distributed – careful not to over mix.
  3. Form the mixture into golf-ball sized meatballs.
  4. Heat olive oil in large cast-iron pan over medium heat. Once the pan is hot, add the meatballs in batches, careful not to overcrowd, and brown the meatballs on all sides – about 5 minutes.
  5. Add all meatballs back to the pan and transfer to oven. Bake 10 minutes or until internal temperature reaches 160° F.
  6. Meanwhile, in small saucepot, combine all glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened.

To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds. Serve alongside quinoa and Blanched Broccoli with hazelnuts.

Leave a Reply

Your email address will not be published. Required fields are marked *