Perfect Meatballs with Asian BBQ Sauce

I've tinkered with this meatball recipe a lot and tried a variety of binders--bread, oats, Italian breadcrumbs--and this is my very favorite. I like to make a double batch, and freeze half of the browned meatballs, without sauce, in the freezer to pull out for a quick spaghetti and meatball dinner, or meatball subs.

Perfect Meatballs

The Ingredients:

1-½ pounds Ground Beef
2 cups Panko Breadcrumbs
1 cup Milk

1/2 onion, grated
1-2 Garlic Cloves, minced
a handful of Fresh Parsely, if I have it around, chopped finely
Plenty of salt and pepper

The How-to:

Preheat oven to 350 degrees. In a large bowl, combine breadcrumbs and milk and let sit until absorbed. Add remaining ingredients. Roll into medium-sized balls and place on a cookie sheet.Brown meatballs in 1-2 Tbl. olive oil until just brown. Place into a baking dish.Combine all sauce ingredients in the same pan as you browned the meatballs in. Stir up any caramelized bits at the bottom and cook until warm. Pour over meatballs and bake at 350 degrees for 35-45 minutes. I like to serve them with brown rice and green beans.

Asian BBQ Sauce

1 cup Ketchup

2 Tablespoons Brown Sugar
1 Tbl. Honey

3 Tablespoons Rice Vinegar

2 Tablespoons Soy Sauce

1/2 Onion, diced

1 pinch Red Pepper Flakes, 2-3 if you feel like heat
1 1/2 tsp Cumin
1 tsp Ground Coriander
1-2 inch piece Fresh Ginger Root, peeled and grated