Can I use turkey instead of beef or pork?

Absolutely. Ground turkey works well if you want a lighter option. Just be careful not to overcook it since turkey can dry out faster.

Are Sticky Hoisin Meatballs with Scallion Sauce gluten-free?

They can be! Use gluten-free breadcrumbs and swap regular soy sauce for tamari.

How long do leftovers keep?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze the meatballs?

Yes. Freeze cooked meatballs for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

What’s the best rice for serving?

Jasmine rice is fantastic here because its light floral flavor pairs beautifully with the rich hoisin glaze.

Sticky Hoisin Meatballs with Scallion Sauce: 5 Irresistible Tips

Name: Sticky Hoisin Meatballs with Scallion Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1 pound ground pork or beef; 1/4 cup breadcrumbs; 2 tablespoons hoisin sauce; 1 tablespoon soy sauce; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1 large egg; 1 teaspoon sesame oil; Salt and pepper, to taste; 1/2 cup hoisin sauce; 1 tablespoon soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon water; 1/4 cup finely chopped scallions; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1 teaspoon sugar; Sesame seeds; Extra scallions; Red pepper flakes

Description

Sticky Hoisin Meatballs with Scallion Sauce are sweet, savory, and perfectly glazed for an easy Asian-inspired dinner or crowd-pleasing appetizer.

Ingredients

Scale

For the Meatballs

1 pound ground pork or beef
1/4 cup breadcrumbs
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
1 large egg
1 teaspoon sesame oil
Salt and pepper, to taste

For the Sticky Hoisin Glaze

1/2 cup hoisin sauce
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon water

For the Scallion Sauce

1/4 cup finely chopped scallions
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar

Optional Garnishes

Sesame seeds
Extra scallions
Red pepper flakes

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine ground pork or beef, breadcrumbs, hoisin sauce, soy sauce, garlic, ginger, egg, sesame oil, salt, and pepper. Mix gently until combined.
Roll the mixture into golf-ball-sized meatballs, making about 16 to 20 meatballs.
Heat a skillet over medium-high heat with a splash of neutral oil. Brown the meatballs in batches until caramelized on all sides. Remove and set aside.
In the same skillet, combine hoisin sauce, soy sauce, rice vinegar, sesame oil, and water. Stir until glossy and smooth.
Return the meatballs to the skillet and toss to coat in the sauce. Cover and simmer for 4 to 6 minutes until cooked through and sticky.
In a small bowl, whisk together scallions, soy sauce, rice vinegar, sesame oil, and sugar to make the scallion sauce.
Serve the meatballs hot with scallion sauce drizzled over the top. Garnish with sesame seeds and extra scallions if desired.

Notes

Ground pork creates juicier meatballs, while beef gives a richer flavor.

For a gluten-free version, use tamari and gluten-free breadcrumbs.

Serve with steamed rice, fried rice, or cucumber salad.

Store leftovers in the refrigerator for up to 3 days.

Freeze cooked meatballs for up to 2 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Appetizer, Main Course
Method: Stovetop
Cuisine: Asian, Fusion

Nutrition

Serving Size: 4 meatballs
Calories: 150
Sugar: 8g
Sodium: 520mg
Fat: 8g
Saturated Fat: 2.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 10g
Cholesterol: 45mg