Print

Sticky Hoisin Glazed Meatballs

A close-up of Sticky Hoisin Meatballs Asian Appetizer, coated in a dark, glossy sauce and sprinkled with sesame seeds and green onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these simple 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 ground 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

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground meat, panko breadcrumbs, egg, minced garlic, ground ginger, salt, pepper, and soy sauce. Mix gently until just combined; do not overmix.
  3. Roll the mixture into small, uniform meatballs, about 1 inch in diameter. Place them on the prepared baking sheet.
  4. Bake the meatballs for 15 to 18 minutes, or until they are cooked through and no longer pink inside.
  5. While the meatballs bake, prepare the glaze. In a small saucepan, whisk together the hoisin sauce, honey (or brown sugar), rice vinegar, and sesame oil.
  6. Bring the sauce mixture to a simmer over medium heat. Cook for 2 minutes, stirring constantly.
  7. Whisk the cornstarch slurry one more time and pour it into the simmering sauce. Stir continuously until the sauce thickens enough to coat the back of a spoon, about 1 minute. Remove from heat.
  8. Once the meatballs are cooked, transfer them to a large bowl. Pour the thickened hoisin glaze over the hot meatballs. Toss gently until every meatball is evenly coated and sticky.
  9. Transfer the glazed meatballs to a serving platter. Garnish with sesame seeds and sliced green onions before serving immediately with toothpicks.

Notes

  • For a deeper flavor, you can brown the meatballs in a skillet before baking them for 10 minutes to set the exterior.
  • If you prefer a spicier glaze, add 1/2 teaspoon of sriracha to the sauce mixture before thickening.
  • Serve these meatballs warm for the best sticky texture.

Nutrition

Find it online: https://cookifyme.com/sticky-hoisin-meatballs-asian-appetizer/