Hoisin-Glazed Cocktail Meatballs Recipe
These hoisin-glazed cocktail meatballs are sticky, tangy, and perfect for your next holiday party.
[Video: The Serious Eats Team. Photograph: Emily and Matt Clifton]
These sticky, sweet and savory hoisin-glazed cocktail meatballs are the ultimate party snack. Grab 'em with a toothpick, dip 'em in the glaze, and still have one hand free for a gin and tonic.
Why It Works
- The meatballs are a perfect size for dipping with a party toothpick.
- Using a mixture of pork and beef creates perfectly moist meatballs, while panko and egg keep them tender.
- The glaze/dip adds a tangy kick that your guests will go wild for.
Read more: These Hoisin-Glazed Cocktail Meatballs Are Hoi-Sinfully Delicious
- Yield:Makes 25 small meatballs
- Active time: 35m
- Total time:35m
- Rated:
Ingredients
- For the Meatballs:
- 1/2 pound ground pork (230g)
- 1/2 pound ground beef (230g)
- 1 tablespoon hoisin sauce (15ml)
- 2 tablespoons soy sauce (30ml)
- 1 tablespoon ginger, minced or grated
- 2 garlic cloves, minced or grated
- 1 scallion, minced
- 1 teaspoon toasted sesame oil (5ml)
- 1 tablespoon honey (15ml)
- 1/2 cup panko breadcrumbs (1 ounce; 30g)
- 1 egg, lightly beaten
- 1/4 teaspoon freshly ground black pepper
- For the Hoisin Glaze:
- 1/4 cup hoisin sauce (60ml)
- 2 tablespoons ketchup (30ml)
- 1 tablespoon honey (15ml)
- 2 tablespoons unseasoned rice vinegar (30ml)
- 1 teaspoon toasted sesame oil (5ml)
- 1 tablespoon soy sauce (15ml)
- To Serve:
- 1 scallion, finely chopped
- 1 teaspoon toasted sesame seeds (2g)
Directions
-
1.
For the Meatballs: Adjust oven rack to center position and preheat oven to 375°F (190°C). Place all the meatball ingredients into a large mixing bowl and, using your hands, mix together until blended (but don’t overmix).
-
2.
With wet hands (to keep the meatballs from sticking), form 1 to 1 1/2 tablespoon-sized meatballs. (Using a 1/2 ounce portion scoop makes this easier but you can also do it by eye). Place balls about an inch apart on a parchment-lined baking sheet. Bake meatballs until just cooked through, 15 to 20 minutes.
-
3.
For the Glaze: Meanwhile, combine all glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring frequently, and cook until mixture is slightly thickened, 5 to 7 minutes. Set aside and let cool.
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4.
To Serve: Brush glaze onto meatballs and top with scallions and sesame seeds. Serve with extra hoisin glaze on the side for dipping.
This Recipe Appears In
These Hoisin-Glazed Cocktail Meatballs Are Hoi-Sinfully DeliciousAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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