Step 1

Preheat the oven to 375˚F. Line a sheet pan with foil (for easy cleanup.) Spray the foil generously with nonstick cooking spray. Set aside.

Step 2

Combine all sauce ingredients in a small bowl or jar with a tight-fitting lid. Stir or shake until well combined. Set aside.

Step 3

In a medium-large bowl, combine all of the meatball ingredients. Using your hands or a rubber spatula, mix until everything is combined but don’t over mix. Using a retractable scooper or a large spoon, portion the mixture into 2-tablespoon scoops (around 1½ ounces or 40g). Give each portion a little squeeze then, with slightly wet hands, roll each one into a ball and arrange on the sheet pan spaced 1½-2 inches apart.

Step 4

Drizzle a little olive oil over each meatball then bake for 20-22 minutes or until light golden brown, brushing each meatball with some of the potsticker sauce after 10 minutes of baking.

Step 5

Serve with noodles or rice. Garnish with fresh herbs and chopped peanuts, if desired.