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Sticky Hoisin Glazed Pork Meatballs

A close-up of a pile of Sticky Hoisin Meatballs Appetizer, glazed dark brown and topped with sesame seeds and sliced green onions.
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Bake these easy pork meatballs coated in a sweet and savory hoisin glaze, perfect for serving as an Asian-style appetizer.

Ingredients

Scale
  • 1 lb ground pork
  • 1/4 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • 2 green onions, sliced (for garnish)
  • 1 teaspoon sesame seeds (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 pork, panko breadcrumbs, egg, minced garlic, grated ginger, salt, and pepper. Mix gently with your hands 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, soy sauce, rice vinegar, brown sugar, and sesame oil.
  6. Bring the sauce mixture to a simmer over medium heat. In a separate small bowl, mix the water and cornstarch to create a slurry. Whisk the slurry into the simmering sauce.
  7. Continue to cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1 to 2 minutes. 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. Serve immediately garnished with sliced green onions and sesame seeds. Use toothpicks for easy appetizer serving.

Notes

  • For a make-ahead option, you can bake the meatballs completely and store them in the refrigerator for up to two days. Reheat them in a pan or oven before tossing with the warm glaze.
  • If you prefer ground chicken or turkey, substitute it for the ground pork; adjust cooking time if necessary.
  • To make this recipe spicier, add 1/2 teaspoon of sriracha or chili garlic sauce to the glaze mixture.

Nutrition

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