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 beef
- 1/4 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 cup milk
- 1/2 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 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, ground ginger, salt, and milk. Mix gently until just combined; do not overmix.
- Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake the meatballs for 15 to 18 minutes, or until cooked through.
- While the meatballs bake, prepare the glaze. In a small saucepan, whisk together the hoisin sauce, soy sauce, rice vinegar, brown sugar, and sesame oil.
- Bring the sauce mixture to a simmer over medium heat. Cook for 2 minutes, stirring constantly.
- Whisk the cornstarch slurry again and pour it into the simmering sauce. Stir until the sauce thickens significantly, about 1 minute. Remove from heat.
- Place the cooked meatballs in a large bowl. Pour about three-quarters of the glaze over the meatballs and toss gently until every meatball is coated and sticky.
- Transfer the glazed meatballs to a serving platter. Drizzle with the remaining sauce.
- Garnish with sesame seeds and sliced green onions before serving hot.
Notes
- For extra stickiness, return the glazed meatballs to a skillet over medium heat for 1-2 minutes after tossing them in the sauce to allow the glaze to caramelize slightly.
- You can substitute ground turkey for pork or beef if desired.
- Use toothpicks or small skewers for easy serving as finger food at a party.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Baking and Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 4 meatballs
- Calories: 220
- Sugar: 12
- Sodium: 450
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 15
- Cholesterol: 55