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Sticky Hoisin Meatballs with Scallion Sauce

Sticky Hoisin Meatballs with Scallion Sauce for Instant Comfort

Savor the delightful Sticky Hoisin Meatballs with Scallion Sauce. These irresistible bites bring comfort and flair to your meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 meatballs
Course: Appetizers
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground pork or beef Choose pork for a classic texture or beef for a heartier bite.
  • 1 cup Breadcrumbs Ground oats can be substituted for a gluten-free option.
  • 1/2 cup Hoisin sauce Offers a key sweet and savory glaze.
  • 3 tablespoons Soy sauce Opt for tamari if gluten-free.
  • 2 cloves Minced garlic Elevates aroma and flavor.
  • 1 tablespoon Minced ginger Contributes warmth and a refreshing zing.
  • 1 large Egg Acts as a binder.
  • 1 tablespoon Sesame oil Imparts nuttiness and depth of flavor.
  • to taste Salt and pepper Essential for seasoning.
For the Glaze
  • 1 tablespoon Rice vinegar Provides acidity.
  • 1/4 cup Water Adjusts glaze consistency.
For the Scallion Sauce
  • 4 scallions Scallions Chop finely.
  • 1 tablespoon Sugar Balances acidity.
  • 1 tablespoon Soy sauce Adds depth.

Equipment

  • large mixing bowl
  • Heavy skillet
  • small bowl

Method
 

Prepare Meatball Mixture
  1. In a large mixing bowl, combine ground pork or beef, breadcrumbs, hoisin sauce, soy sauce, minced garlic, minced ginger, the egg, sesame oil, and a pinch of salt and pepper. Gently mix with your hands until just combined.
  2. Form the mixture into golf-ball-sized pieces, around 16-20 in total.
Brown Meatballs
  1. Heat a heavy skillet over medium-high heat and add a splash of cooking oil. Once the oil shimmers, add formed meatballs in batches.
  2. Cook for about 6-8 minutes, turning occasionally, until golden-brown crust develops. Remove meatballs and set aside.
Make Glaze
  1. Lower heat to medium and return to the skillet. Pour in hoisin sauce, soy sauce, rice vinegar, sesame oil, and enough water to achieve a glossy glaze.
  2. Stir for 2-3 minutes until bubbling and slightly thickened. Add cooked meatballs back into the pan, gently tossing in the glaze.
  3. Cover and let simmer for 4-6 minutes until cooked through.
Prepare Scallion Sauce
  1. In a small bowl, whisk together chopped scallions, soy sauce, rice vinegar, sesame oil, and sugar until well combined.
  2. Set aside to allow flavors to meld.
Serve
  1. Plate sticky hoisin meatballs warm, drizzling bright scallion sauce over the top just before serving.
  2. Garnish with extra chopped scallions.

Nutrition

Serving: 4meatballsCalories: 320kcalCarbohydrates: 23gProtein: 20gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 6gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Keep the scallion sauce separate until serving for best texture and flavor. Adjust the glaze consistency with water as needed.

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