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Hoisin Glazed Meatballs
These Hoisin Meatballs are an easy appetizer or dinner option made with tender pork meatballs coated in a sweet and savory sauce. They come together quickly in the oven and are finished with sesame seeds and green onions for a simple, flavorful dish.
Holly’s Recipe Highlights: Hoisin Glazed Meatballs
Flavor: These meatballs have a sweet, savory flavor with ginger, sesame, and a hint of spice from sriracha.
Why Make It: Baking the meatballs keeps prep simple and avoids splattering while the glaze comes together in minutes.
Serving Suggestions: I like serving these meatballs with toothpicks as an easy appetizer or over served with quick Instant pot rice, and a side of roasted broccoli.
Total Time: 33 Minutes Serves: 4 Cooking Method: Oven Baked
Ingredient Notes
- Pork: Gound pork adds rich flavor and helps keep the meatballs tender and juicy. Ground chicken or turkey can be used as a substitute, but avoid extra-lean options for the best texture.
- Panko Bread Crumbs: Panko helps keep the meatballs light and tender instead of dense. Regular dry bread crumbs can be used, but they will create a slightly firmer texture.
- Hoisin Sauce: Hoisin sauce creates the base of the glaze with a thick texture and a sweet, salty, and savory flavor that does most of the seasoning work.
- Rice Vinegar: Rice vinegar balances the sweetness of the hoisin sauce and honey while adding a light tang to the glaze. Apple cider vinegar can be used as a substitute if needed.
- Honey: Honey adds sweetness and shine to the glaze while helping the sauce coat and cling to the meatballs. Brown sugar or maple syrup can be used as substitutes if needed.
How to Make Hoisin Glazed Meatballs
- Mix the meatball ingredients and place on a baking sheet (full recipe below).
- Bake the meatballs. Mix the hoisin glaze. Toss the meatballs with the glaze.
- Mix the Meatballs Mixture Gently: Overmixing can make the meatballs tough.
- Use a Cookie Scoop: This will make even meatballs that bake at the same speed.
- Use Parchment: Line the baking sheet with parchment for easier cleanup and less sticking.
- For Thick Sauce: Add more water to the sauce if it gets too thick before the meatballs are ready.
- For Extra Browning: Broil the meatballs for 1 to 2 minutes before tossing with sauce.
Storing Sticky Meatballs
Refrigerate: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze for up to 2 to 3 months. Meatballs can be frozen with the sauce, but freezing the meatballs and sauce separately gives the best texture.
Reheat: Warm in the microwave, in a covered skillet over low heat, or in a 350°F oven until heated through. Add a splash of water if the glaze thickens too much.
Easy Takeout-Inspired Dinners
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Preheat oven to 375°F.
Combine all meatball ingredients in a large bowl and mix just until combined. Roll into 24 meatballs and bake 18-20 minutes or until cooked through.
Meanwhile, in a small saucepan, combine all sauce ingredients. Bring to a boil over medium high heat and let boil 1-2 minutes. (The sauce will thicken slightly as it cools)
Once meatballs are cooked, toss with sauce. Garnish with sesame seeds and green onions if desired.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.Â
Calories: 79 | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 118mg | Potassium: 72mg | Fiber: 1g | Sugar: 3g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Party Food
Cuisine American, Asian, Asian Fusion© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
