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Sticky Hoisin Meatballs with Scallion Sauce

Sticky Hoisin Meatballs with Scallion Sauce You'll Crave

Experience a taste of Asia with these Sticky Hoisin Meatballs with Scallion Sauce, blending sweet and savory flavors in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound ground pork or beef substitution: use ground turkey for a leaner option
  • 1 cup breadcrumbs substitution: use ground oats for a gluten-free version
  • 1/2 cup hoisin sauce crucial for that sticky coating
  • 2 tablespoons soy sauce substitution: use tamari for a gluten-free option
  • 4 cloves minced garlic freshly minced delivers the best taste
  • 1 tablespoon minced ginger fresh is preferable for a more robust flavor
  • 1 large egg important for maintaining texture
  • 1 tablespoon sesame oil helps balance the other flavors
  • to taste salt and pepper adjust according to your taste preferences
For the Glaze
  • 2 tablespoons rice vinegar essential for achieving the perfect glaze consistency
  • 1/4 cup water use as needed to reach desired thickness
For the Scallion Sauce
  • 1/4 cup scallions best when finely chopped for maximum flavor

Equipment

  • large bowl
  • Large skillet

Method
 

Step‑by‑Step Instructions
  1. In a large bowl, combine the ground pork or beef, breadcrumbs, hoisin sauce, soy sauce, minced garlic, minced ginger, egg, sesame oil, salt, and pepper. Mix gently until well blended, then mold into 16-20 meatballs, about 1 to 1.5 inches in diameter.
  2. Heat a large skillet over medium-high heat and add a splash of oil. Add the meatballs in batches and cook for about 5-7 minutes until caramelized on all sides. Remove and set aside.
  3. In the same skillet, reduce heat to medium and add hoisin sauce, soy sauce, rice vinegar, sesame oil, and water. Whisk until smooth and cook for about 2-3 minutes until it starts to thicken.
  4. Return the meatballs to the skillet and toss in the glaze. Cover and let simmer for about 4-6 minutes until heated through.
  5. In a small bowl, whisk together the chopped scallions with a dash of soy sauce or sesame oil to taste.
  6. Transfer the glazed meatballs to a serving platter, drizzle with scallion sauce, and garnish with extra scallions if desired. Serve hot.

Nutrition

Serving: 4meatballsCalories: 250kcalCarbohydrates: 12gProtein: 16gFat: 18gSaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 20mgIron: 2mg

Notes

These meatballs are perfect for gatherings or a cozy night in. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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