Sticky Hoisin Meatballs with Scallion Sauce Recipe

Introduction

These sticky hoisin meatballs are a perfect blend of sweet and savory flavors, glazed with a glossy sauce that’s sure to satisfy your cravings. Paired with a fresh scallion sauce, they make for an easy yet impressive meal that the whole family will love.

Ingredients

• 1 lb ground pork or beef
• 1/2 cup breadcrumbs
• 1/3 cup hoisin sauce
• 2 tbsp soy sauce
• 4 cloves minced garlic
• 1 tbsp minced ginger
• 1 large egg
• 1 tbsp sesame oil
• Salt and pepper, to taste
• 1/4 cup hoisin sauce (for the glaze)
• 2 tbsp soy sauce (for the glaze)
• 1 tbsp rice vinegar (for the glaze)
• 1 tbsp sesame oil (for the glaze)
• 1/4 cup water
• 1/4 cup finely chopped scallions
• 1 tbsp soy sauce (for scallion sauce)
• 1 tbsp rice vinegar (for scallion sauce)
• 1 tbsp sesame oil (for scallion sauce)
• 1 tsp sugar (for scallion sauce)

Instructions

1. Step 1: In a large bowl, combine the ground meat, breadcrumbs, 1/3 cup hoisin sauce, 2 tablespoons soy sauce, minced garlic, minced ginger, egg, sesame oil, and a pinch of salt and pepper. Mix gently by hand until just combined, then form the mixture into golf-ball-sized meatballs.
2. Step 2: Heat a skillet over medium-high heat and add a splash of neutral oil. Brown the meatballs in batches, making sure not to crowd the pan, until they are caramelized on all sides. Remove the browned meatballs and set them aside.
3. Step 3: Lower the heat, wipe out any crumbs if necessary, then add 1/4 cup hoisin sauce, 2 tablespoons soy sauce, rice vinegar, sesame oil, and water to the skillet. Stir and cook until the sauce becomes glossy and fragrant.
4. Step 4: Return the meatballs to the pan and toss them in the sauce. Cover and simmer gently for 4 to 6 minutes, allowing the sauce to thicken and the meatballs to cook through.
5. Step 5: While the meatballs simmer, whisk together the scallion sauce by combining finely chopped scallions, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, sesame oil, and sugar in a small bowl. Set it aside.
6. Step 6: Plate the sticky hoisin meatballs and drizzle the scallion sauce over them just before serving. For extra color and crunch, garnish with additional chopped scallions if desired.

Tips & Variations

• For a lighter option, use ground chicken or turkey instead of pork or beef.
• Add a dash of chili flakes to the sauce for a spicy kick.
• Serve these meatballs over steamed rice or noodles to make a complete meal.
• To keep meatballs tender, avoid overmixing the meat mixture.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the sauce’s glaze and avoid drying out the meatballs. You can also freeze them for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen meatballs for this recipe?

Yes, you can use frozen precooked meatballs. Simply heat the sauce separately and simmer the meatballs in it until warmed through, allowing the flavors to meld.

Is there a vegetarian alternative to this dish?

You can try using plant-based ground meat substitutes or make meatballs from lentils and mushrooms seasoned similarly, then follow the same cooking steps for the sauce and serving.

Sticky Hoisin Meatballs with Scallion Sauce Recipe

Print Recipe

★★★★★

4.8 from 112 reviews

These Sticky Hoisin Meatballs with Scallion Sauce are a flavorful and irresistible appetizer or main dish. Juicy meatballs glazed in a sweet and tangy hoisin-based sauce are complemented perfectly by a fresh scallion sauce drizzle. Ready in just 40 minutes, this recipe combines Asian-inspired flavors in a simple skillet-cooked method that yields tender, caramelized meatballs with a luscious sticky sauce.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Meatballs

• 1 lb ground pork or beef
• 1/2 cup breadcrumbs
• 1/3 cup hoisin sauce
• 2 tbsp soy sauce
• 4 cloves garlic, minced
• 1 tbsp minced ginger
• 1 large egg
• 1 tbsp sesame oil
• Salt and pepper, to taste
• Neutral oil, for browning

Hoisin Sauce Glaze

• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1/4 cup water

Scallion Sauce

• 1/4 cup finely chopped scallions
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp sugar

Instructions

1. Prepare the meatballs: 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 lightly by hand to blend ingredients without overworking the meat, then form into golf-ball-sized meatballs.
2. Brown the meatballs: Heat a skillet over medium-high heat and add a splash of neutral oil. Cook meatballs in batches to avoid crowding, turning to brown all sides and create a caramelized crust. Remove browned meatballs and set aside.
3. Prepare the hoisin glaze: Reduce heat to medium-low and wipe out any excess crumbs from the pan if needed. Add hoisin sauce, soy sauce, rice vinegar, sesame oil, and water. Stir and heat gently until sauce becomes glossy and fragrant.
4. Simmer meatballs in sauce: Return the browned meatballs to the pan and toss them to coat evenly with the glossy hoisin sauce. Cover and let simmer gently for 4 to 6 minutes, allowing the sauce to thicken and the meatballs to cook through.
5. Make scallion sauce: In a small bowl, whisk together finely chopped scallions, soy sauce, rice vinegar, sesame oil, and sugar until well combined. Set aside for serving.
6. Serve: Plate the saucy hoisin meatballs and drizzle the scallion sauce over them just before serving. Optionally garnish with extra chopped scallions for color and crunch.

Notes

• Use ground pork for a juicier meatball or ground beef for richer flavor.
• Adjust the sugar in the scallion sauce to taste for more or less sweetness.
• Make sure not to overmix the meat mixture to keep meatballs tender.
• Cook meatballs in batches to ensure even browning and avoid overcrowding the pan.
• These meatballs pair well with steamed rice or green vegetables for a complete meal.
• Leftover meatballs can be refrigerated up to 3 days and reheated gently in a skillet or microwave.

Keywords: hoisin meatballs, sticky meatballs, scallion sauce, Asian meatballs, ground pork recipe, quick dinner, appetizer, skillet meatballs