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Sticky Hoisin Meatballs with Scallion Sauce

Sticky Hoisin Meatballs with Scallion Sauce You'll Crave

These Sticky Hoisin Meatballs with Scallion Sauce blend sweet and savory flavors that will transform your gatherings into memorable experiences.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground pork or beef Choose ground beef for richer flavor or pork for a traditional taste.
  • 1/2 cup Breadcrumbs Swap with ground oats for a gluten-free option.
  • 1/4 cup Hoisin sauce Essential for adding a sweet, glossy glaze.
  • 2 tablespoons Soy sauce Use tamari for a gluten-free version.
  • 3 cloves Minced garlic Offers warm, aromatic notes essential for depth.
  • 1 tablespoon Minced ginger Adds a zingy freshness that brightens the meatballs.
  • 1 large Egg Acts as a binder to keep everything together.
  • 1 tablespoon Sesame oil Adds that nutty aroma.
  • to taste Salt
  • to taste Pepper
For the Glaze
  • 2 tablespoons Rice vinegar Balances the sweetness of the hoisin.
  • 1/4 cup Water Adjusts the glaze consistency if needed.
For the Scallion Sauce
  • 1/2 cup Finely chopped scallions Adds freshness and a nice crunch.
  • 1 tablespoon Sugar Balances the acidity in the scallion sauce.

Equipment

  • Large Mixing Bowl
  • skillet
  • wooden spoon
  • serving platter

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, combine ground pork or beef with breadcrumbs, egg, hoisin sauce, soy sauce, minced garlic, minced ginger, sesame oil, salt, and pepper. Mix well and form 16-20 meatballs.
  2. Heat oil in a skillet over medium-high heat and brown meatballs for about 8-10 minutes, turning occasionally.
  3. In the same skillet, lower heat and add hoisin sauce, soy sauce, rice vinegar, sesame oil, and a splash of water. Stir and cook for 3-4 minutes.
  4. Reintroduce browned meatballs to the skillet and coat them in the glaze. Simmer for 4-6 minutes.
  5. Prepare the scallion sauce by whisking scallions, soy sauce, rice vinegar, sesame oil, and sugar in a small bowl.
  6. Serve meatballs on a platter with scallion sauce drizzled over the top. Garnish with extra scallions if desired.

Nutrition

Serving: 4meatballsCalories: 300kcalCarbohydrates: 10gProtein: 20gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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