Hoisin-Glazed Cocktail Meatballs Recipe

Hoisin-Glazed Cocktail Meatballs Recipe

[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.
  • Yield:Makes 25 small meatballs
  • Active time: 35m
  • Total time:35m

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.