Sticky Hoisin Meatballs with Scallion Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
