Description
Prepare 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
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 2 tablespoons 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
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground meat, panko breadcrumbs, egg, minced garlic, ground ginger, salt, and pepper. Mix gently until just combined; do not overmix.
- Roll the mixture into small, uniform meatballs, about 1 inch in diameter. Place them on the prepared baking sheet.
- Bake the meatballs for 15 to 18 minutes, or until cooked through.
- While the meatballs bake, prepare the glaze. In a small saucepan, combine the hoisin sauce, soy sauce, brown sugar, rice vinegar, and sesame oil. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
- Whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1 minute. Remove from heat.
- 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.
- Transfer the glazed meatballs to a serving platter. Garnish with sesame seeds and sliced green onions before serving immediately with toothpicks.
Notes
- For extra flavor, you can pan-fry the meatballs for 5 minutes before baking to brown the exterior.
- If you prefer a spicier glaze, add 1/2 teaspoon of sriracha to the sauce mixture.
- Ensure the glaze is thick enough before tossing; this prevents the sauce from running off the meatballs when served.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4 meatballs
- Calories: 250
- Sugar: 15
- Sodium: 550
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 18
- Cholesterol: 60