Description
Delicious and easy-to-make hoisin glazed meatballs featuring lean ground pork baked to perfection and coated with a flavorful hoisin-based sauce. Perfect as an appetizer or party snack, these meatballs are garnished with sesame seeds and fresh green onions for an extra burst of flavor and texture.
Ingredients
Meatballs
- 1 pound lean ground pork
- ½ cup Panko bread crumbs
- 3 green onions, thinly sliced
- 1 egg
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 2 teaspoons minced fresh ginger
Hoisin Glaze Sauce
- ½ cup hoisin sauce
- 3 tablespoons water (or as needed)
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 teaspoon toasted sesame oil
- ½ teaspoon sriracha (or to taste)
Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the meatballs evenly.
- Prepare the meatball mixture: In a large bowl, combine the lean ground pork, Panko bread crumbs, thinly sliced green onions, egg, cornstarch, toasted sesame oil, and minced fresh ginger. Mix gently just until all ingredients are combined; avoid overmixing to keep the meatballs tender.
- Form and bake the meatballs: Shape the mixture into 24 even-sized meatballs and arrange them on a baking sheet. Bake for 18-20 minutes or until they are cooked through and reach an internal temperature of 160°F (71°C).
- Make the hoisin glaze: While the meatballs are baking, combine the hoisin sauce, water, rice vinegar, honey, toasted sesame oil, and sriracha in a small saucepan. Bring to a boil over medium-high heat and let it boil gently for 1 to 2 minutes, allowing the sauce to thicken slightly.
- Coat meatballs with sauce and garnish: Once the meatballs are cooked, toss them in the hoisin glaze until fully coated. Transfer to a serving dish and garnish with a sprinkle of sesame seeds and additional sliced green onions for freshness and extra flavor.
Notes
- Use lean ground pork for healthier meatballs and a better texture.
- You can substitute ground chicken or turkey if preferred, but cooking times may vary slightly.
- Adjust sriracha according to your preferred spice level for the glaze.
- Ensure not to overmix the meat mixture to keep the meatballs tender and juicy.
- These meatballs can be cooked ahead of time and reheated with additional sauce before serving.
- Serve as an appetizer, party finger food, or alongside steamed rice or noodles for a full meal.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
