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