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Hoisin-Glazed Cocktail Meatballs Recipe

Emily and Matt Clifton
Published: Last Updated:
Hoisin-Glazed Cocktail Meatballs Recipe

[Photograph: Emily and Matt Clifton]

These sticky, sweet and savory hoisin-glazed cocktail meatballs are the ultimate party snack. They're bite-sized, you can 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: 4

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. 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. 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. 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.

  4. 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 Delicious
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Emily and Matt Clifton

Emily's culinary adventures began on the gritty streets of 1970s Manhattan, where she ate Pernil and kimchi more often than peanut butter and jelly. Now she lives in upstate NY and develops recipes that combine locally-sourced ingredients into simple but delicious recipes. When she’s not cooking, writing or taking photographs, she’s probably hard at work editing a movie or television show, which she’s done professionally for the last twenty years. Matt grew up in Kent, England, and his upbringing involved a suspiciously large proportion of tinned goods. Many of those tins contained sticky toffee pudding, though, so it really wasn’t all that bad. When he’s not thinking about food, he’s running an IT consultancy in the Hudson Valley and/or scheduling a marathon of early Doctor Who episodes. Almost more than anything else, he enjoys swearing at his vegetable garden. At the very moment you’re reading this, there’s a good chance he’s chasing one or all of his chickens back into the yard. Check out more of Matt and Emily's nerdy ramblings at Nerds with Knives.

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