Description
How to make sticky hoisin meatballs with aromatic scallion sauce and ground pork that deliver restaurant-quality flavor in your kitchen.
Ingredients
Scale
Meatball Base
- 1 lb ground pork
- 1/2 lb ground beef
- 1 large egg, beaten
- 1/3 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- 1/2 tsp salt
Hoisin Glaze
- 1/3 cup hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp cornstarch
- 2 tbsp water
Scallion Sauce & Finishing
- 4 scallions, chopped
- 2 tbsp vegetable oil for frying
- 1 tsp sesame seeds for garnish
Instructions
- Mix Meatballs: Combine pork, beef, egg, panko, garlic, ginger, sesame oil, and salt in a large bowl. Mix gently with hands until just combined – overmixing makes tough meatballs.
- Shape Portions: Roll mixture into 20-24 evenly sized meatballs, about 1.5 inches each. Keep hands slightly damp to prevent sticking, and place on a parchment-lined plate.
- Brown Meatballs: Heat oil in large skillet over medium-high heat. Brown meatballs in batches, turning carefully to get golden color on all sides, about 8 minutes total.
- Make Glaze: Whisk hoisin sauce, soy sauce, rice vinegar, and honey in a bowl. Mix cornstarch with water separately, then stir into sauce mixture until smooth.
- Glaze Meatballs: Return all meatballs to skillet and pour glaze over them. Simmer 5-7 minutes, gently turning meatballs until sauce thickens and coats each one beautifully.
- Add Scallions: Remove from heat and immediately stir in chopped scallions, reserving some for garnish. The residual heat will soften them perfectly without losing their fresh bite.
- Serve Hot: Transfer to serving platter and sprinkle with remaining scallions and sesame seeds. Serve immediately while the glaze is still glossy and the meatballs are piping hot.
Notes
- Don’t overmix the meat mixture or meatballs will be dense and tough.
- Store in airtight container in refrigerator for up to 4 days.
- Ground turkey can substitute for pork but add extra sesame oil for moisture.
- Serve immediately while glaze is glossy and meatballs are hot.
- Double the glaze recipe if you want extra sauce for rice or noodles.
- Freeze shaped uncooked meatballs for up to 3 months for quick meals.
Allergy Information: Soy, Eggs, Sesame
Nutrition
- Calories: 385 calories
- Fat: 22g
- Carbohydrates: 18g
- Protein: 28g