Glazed hoisin meatballs with brisket and chuck

Grind the brisket and chuck sirloin together, fat left on.

Add a splash of soy, hoisin sauce, chopped ginger, garlic, a little sriracha, green onions, panko, one egg, salt and pepper. Mix without mashing, keeping it loose.

With slightly wet hands, form meatballs.

Bake at 375 degrees about 20 minutes until cooked through.

For the glaze, mix hoisin, honey, a little sesame oil and a tiny bit of soy and warm it.

Brush the glaze over the meatballs while still on the parchment, coat with sesame seeds and green onion, and transfer gently to a serving plate with picks.