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Sticky Hoisin Meatballs with Scallion Sauce

Sticky Hoisin Meatballs with Scallion Sauce You'll Devour

Indulge in Sticky Hoisin Meatballs with Scallion Sauce, a sweet-savory appetizer that's perfect for sharing or savoring alone.
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Prep Time 15 minutes
Cook Time 15 minutes
Simmering Time 6 minutes
Total Time 36 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Pork or Beef Choose beef for a richer flavor or pork for authenticity.
  • 1/2 cup Breadcrumbs Swap for ground oats for a gluten-free alternative.
  • 1/2 cup Hoisin Sauce Essential for sweet-savory flavor.
  • 2 tablespoons Soy Sauce Use tamari for a gluten-free option.
  • 2 cloves Minced Garlic Adds aromatic intensity.
  • 1 tablespoon Minced Ginger Provides warmth and complexity.
  • 1 large Egg Acts as a binder.
  • 2 teaspoons Sesame Oil Imparts nutty aroma.
  • to taste Salt and Pepper Seasoning to taste.
For the Glaze
  • 2 tablespoons Rice Vinegar Balances sweetness.
  • 1/4 cup Water Adjusts glaze’s consistency.
For the Scallion Sauce
  • 1/4 cup Chopped Scallions Fresh garnish.
  • 1 teaspoon Sugar Balances acidity.
  • 1 tablespoon Soy Sauce Use tamari for gluten-free.
  • 1 tablespoon Rice Vinegar Adds acidity.
  • 1 teaspoon Sesame Oil Adds depth.

Equipment

  • Large mixing bowl
  • skillet
  • whisk
  • serving platter

Method
 

Step-by-Step Instructions
  1. Prepare Meatball Mixture: In a large bowl, combine ground pork or beef, breadcrumbs, hoisin sauce, soy sauce, minced garlic, minced ginger, egg, sesame oil, salt, and pepper. Mix gently and form into golf-ball-sized meatballs, about 16-20 total.
  2. Brown Meatballs: Heat a skillet over medium-high heat, add oil, and brown meatballs for 6-8 minutes until golden brown on all sides. Remove and set aside.
  3. Make Glaze: In the same skillet, reduce heat, add remaining hoisin sauce, soy sauce, rice vinegar, sesame oil, and a splash of water. Stir and let heat for 2-3 minutes until glossy.
  4. Coat Meatballs: Return browned meatballs to skillet, toss gently in glaze, cover, and let simmer for 4-6 minutes until cooked through.
  5. Whisk Scallion Sauce: In a bowl, combine chopped scallions, soy sauce, rice vinegar, sesame oil, and sugar, whisk until blended.
  6. Serve: Transfer meatballs to a platter, drizzle scallion sauce over the top, and garnish with extra scallions.

Nutrition

Serving: 3meatballsCalories: 250kcalCarbohydrates: 10gProtein: 15gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 4gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Avoid overworking the meat mixture for tender meatballs. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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