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Hoisin Meatballs Recipe

These Asian flavored hoisin meatballs make a great appetizer and can also be great served as a main dish. Pork meatballs are baked and then dipped in a hoisin sauce glaze. If you would prefer the glaze to be warmed you can bring it to a boil in a saucepan before serving. The glaze uses ingredients such as hoisin sauce, rice vinegar, soy sauce, and garlic. The meatballs get a lot of their flavor from sesame oil, garlic, and ginger.  This recipe is very easy to prepare and can be made easily made into large batches if you are serving a big crowd. Enjoy. Adapted from GimmeSomeOven.
2 lbs ground pork (or ground beef)
2 teaspoons sesame oil
1 cup panko breadcrumbs
½ teaspoon ground ginger
2 eggs
3 teaspoons minced garlic
½ cup green onions (thinly sliced)
toasted sesame seeds (for garnish)
sliced green onions (for garnish)
Hoisin glaze-
2/3 cup hoisin sauce
¼ cup rice vinegar
2 garlic cloves (minced)
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon ground ginger

Cooking Instructions:

Step 1: Preheat the oven to 400 degrees. In a large bowl combine ground pork, sesame oil, breadcrumbs, ground ginger, eggs, 3 teaspoons minced garlic, and ½ cup sliced green onions. Mix together until well combined.
Step 2: Shape into balls that are about 1-1.5 inches in size (you can make them bigger if you want). Place meatballs onto a greased baking sheet or in a 9×13” greased baking dish. Place into the oven and bake at 400 degrees for 10-12 minutes or until fully cooked (the internal temperature has reached 165 degrees).
Step 3: While meatballs are baking, in a medium bowl whisk together hoisin sauce, rice vinegar, 2 minced garlic cloves, soy sauce, 1 teaspoon sesame oil, and 1 teaspoon ground ginger. If you want the sauce hot, you can heat it up in a medium saucepan. When the meatballs have finished cooking dip each meatball in the sauce individually using a toothpick or mix the sauce with the meatballs in a bowl until covered. Serve warm and garnish with toasted sesame seeds and sliced green onions.

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