Description
Make these easy Asian-style meatballs coated in a thick, sweet, and savory hoisin glaze, perfect for serving as an appetizer.
Ingredients
Scale
- 1 lb ground pork or ground turkey
- 1/4 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground meat, panko breadcrumbs, egg, minced garlic, grated ginger, salt, pepper, and soy sauce. Mix gently with your hands until just combined; do not overmix.
- Roll the mixture into small, uniform meatballs, about 1 inch in diameter. Place them on the prepared baking sheet.
- Bake the meatballs for 15 to 18 minutes, or until they are cooked through and lightly browned.
- While the meatballs bake, prepare the glaze. In a small saucepan, combine the hoisin sauce, honey (or brown sugar), rice vinegar, and sesame oil. Bring the mixture to a simmer over medium heat.
- Stir the cornstarch slurry and pour it into the simmering sauce. Whisk constantly until the sauce thickens enough to coat the back of a spoon, about 1 minute. Remove from heat.
- Transfer the cooked meatballs to a large bowl. Pour the thickened hoisin glaze over the meatballs. Toss gently until every meatball is evenly coated and sticky.
- Serve immediately, garnished with sesame seeds and sliced green onions. Use toothpicks for easy serving as an appetizer.
Notes
- For extra flavor, you can brown the meatballs in a skillet before finishing them in the oven.
- If you prefer a spicier glaze, add 1/2 teaspoon of sriracha to the sauce mixture.
- Make sure the cornstarch slurry is fully mixed before adding it to the hot sauce to prevent lumps.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Baking and Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 4 meatballs
- Calories: 250
- Sugar: 15
- Sodium: 450
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 1
- Protein: 15
- Cholesterol: 55