Description
Sticky Hoisin Meatballs are a quick and flavorful Asian-inspired appetizer or main dish. Juicy meatballs are coated in a glossy sweet-savory hoisin glaze and paired with a bright scallion sauce for a perfect balance of richness and freshness.
Ingredients
- For the Meatballs
- 1 lb ground pork or beef
- 1/4 cup breadcrumbs (or ground oats for gluten-free)
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce (or tamari)
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 large egg
- 1 tsp sesame oil
- Salt and pepper, to taste
- For the Sticky Hoisin Glaze
- 1/2 cup hoisin sauce
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp water (as needed)
- For the Scallion Sauce
- 1/4 cup finely chopped scallions
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sugar
Instructions
- Preheat oven to 400°F (200°C) or heat a skillet for pan-frying.
- In a bowl, mix ground meat, breadcrumbs, hoisin sauce, soy sauce, garlic, ginger, egg, sesame oil, salt, and pepper.
- Roll into small meatballs and place on a baking tray or skillet.
- Bake for 15–18 minutes or cook until fully browned and cooked through.
- In a saucepan, combine hoisin glaze ingredients and simmer for 2–3 minutes until slightly thickened.
- Toss cooked meatballs in the sticky glaze until fully coated.
- Mix scallion sauce ingredients in a small bowl.
- Serve meatballs warm, drizzled with scallion sauce or on the side for dipping.
Notes
- Do not overmix meat mixture to keep meatballs tender.
- Adjust glaze thickness with a little water if needed.
- Works well with rice or noodles for a full meal.
- Can be made ahead and reheated in sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked or Pan-Fried
- Cuisine: Asian Fusion