Keema Kofta Bites with Asian Glaze

Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly oiled foil.

In a large bowl, gently combine the ground beef, beaten egg, breadcrumbs, grated carrot, minced onion, Worcestershire sauce, hoisin sauce, ground ginger, salt, and pepper. Don't overmix - treat it like you're making chapli kebabs, just enough to bind everything together. (The grated carrot is your secret weapon here - it keeps these kofta incredibly juicy, just like my mother's technique with her seekh kebabs.)

Roll the mixture into approximately thirty 1-inch balls, placing them on the prepared baking sheet with space between each one.

Bake for 15 minutes until the internal temperature reaches 160°F and they're nicely browned all over.

Serve immediately with peanut sauce and sweet and sour sauce for dipping, or toss them into biryani for something completely different.