Sticky Hoisin Meatballs with Scallion Sauce Recipe

Introduction

These sticky hoisin meatballs with scallion sauce offer a perfect balance of sweet, savory, and tangy flavors. Tender meatballs coated in a glossy hoisin glaze pair beautifully with a fresh scallion sauce, making a dish you’ll want to serve again and again.

Ingredients

• 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 ginger, minced
• 1 large egg
• 1 tbsp sesame oil
• Salt and pepper, to taste
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1/4 cup water
• 1/4 cup scallions, finely chopped
• 1 tbsp soy sauce (for scallion sauce)
• 1 tbsp rice vinegar (for scallion sauce)
• 1 tbsp sesame oil (for scallion sauce)
• 1 tsp sugar

Instructions

1. Step 1: In a large bowl, combine the ground meat, breadcrumbs, hoisin sauce, soy sauce, minced garlic, minced ginger, egg, sesame oil, and a pinch of salt and pepper. Mix gently by hand to avoid overworking the meat. Shape 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, turning them to caramelize all sides. Remove the browned meatballs and set aside.
3. Step 3: Lower the heat. If needed, wipe out any crumbs from the pan. Add the hoisin sauce, soy sauce, rice vinegar, sesame oil, and water. Stir and heat until the sauce becomes glossy and fragrant.
4. Step 4: Return the meatballs to the pan and toss to coat them in the sauce. Cover and simmer gently for 4 to 6 minutes until the sauce thickens and the meatballs are cooked through.
5. Step 5: Whisk together the scallion sauce by combining finely chopped scallions, soy sauce, rice vinegar, sesame oil, and sugar in a small bowl. Set aside.
6. Step 6: Serve the sticky hoisin meatballs drizzled with the scallion sauce. Optionally, garnish with extra chopped scallions for added color and crunch.

Tips & Variations

• Use ground pork for a juicier texture or ground beef for a richer flavor.
• To make the meatballs gluten-free, substitute breadcrumbs with finely crushed gluten-free crackers or omit altogether.
• Add a pinch of chili flakes to the sauce for a spicy kick.
• Serve over steamed rice or alongside sautéed vegetables for a complete meal.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to ensure even warming. The scallion sauce is best added fresh at serving time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen meatballs for this recipe?

Frozen meatballs can be used, but adjust cooking time to ensure they are fully cooked through. Brown them directly from frozen then proceed with the sauce as directed.

Is hoisin sauce vegetarian?

Most hoisin sauces are vegetarian, but it’s best to check the label as some brands may include non-vegetarian ingredients.

Sticky Hoisin Meatballs with Scallion Sauce Recipe

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★★★★★

4.8 from 124 reviews

These sticky hoisin meatballs feature a perfect balance of sweet and savory flavors, caramelized to perfection in a skillet and coated in a glossy hoisin sauce. Served with a bright scallion sauce drizzle, this dish offers a delightful combination of tender meatballs with a tangy, fresh finish—ideal for a quick and crowd-pleasing appetizer or main course.

• Author: Dylan
• 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 ginger, minced
• 1 large egg
• 1 tbsp sesame oil
• Salt and pepper, to taste
• Neutral oil for frying (such as canola or vegetable oil)

Sauce

• 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 Meatball Mixture: In a large bowl, combine the ground pork or beef, breadcrumbs, 1/3 cup hoisin sauce, 2 tablespoons soy sauce, minced garlic, minced ginger, egg, 1 tablespoon sesame oil, and a pinch of salt and pepper. Mix lightly by hand to combine everything without overworking the meat, then shape the mixture into golf-ball-sized meatballs.
2. Brown the Meatballs: Heat a skillet over medium-high heat and add a splash of neutral oil. Working in batches to avoid overcrowding, add the meatballs and brown them evenly on all sides until they develop a caramelized crust. Remove the browned meatballs from the skillet and set aside.
3. Prepare the Sauce Base: Lower the heat to medium. If necessary, wipe out any crumbs from the pan to avoid burning. Add 1/4 cup hoisin sauce, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 1/4 cup water to the skillet. Stir and heat the sauce until it becomes glossy and fragrant.
4. Simmer the Meatballs: Return the browned meatballs to the skillet, tossing them gently to coat with the sauce. Cover the pan and let the meatballs simmer gently for 4 to 6 minutes, allowing the sauce to thicken and the meatballs to cook through.
5. Make the Scallion Sauce: In a small bowl, whisk together the finely chopped scallions, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon sugar. Set this scallion sauce aside for serving.
6. Serve: Plate the sticky hoisin meatballs and drizzle the prepared scallion sauce over them right before serving. Optional: Garnish with extra chopped scallions for added color and crunch.

Notes

• For extra flavor, you can add a dash of chili flakes to the meatball mixture or sauce for some heat.
• Ground pork provides a juicier texture, but ground beef is a great substitute if preferred.
• Make sure not to overwork the meat mixture to keep the meatballs tender.
• Use a neutral oil with a high smoke point to avoid burning during browning.
• If the sauce thickens too much before meatballs are cooked, add a splash of water to loosen it.
• These meatballs are great served over steamed rice or noodles.

Keywords: sticky meatballs, hoisin sauce meatballs, scallion sauce, Asian meatballs, appetizers, quick dinner