These Hoisin Meatballs are an easy appetizer or dinner option made with tender pork meatballs coated in a sweet and savory sauce. They come together quickly in the oven and are finished with sesame seeds and green onions for a simple, flavorful dish.
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Holly’s Recipe Highlights: Hoisin Glazed Meatballs
Flavor: These meatballs have a sweet, savory flavor with ginger, sesame, and a hint of spice from sriracha.
Why Make It: Baking the meatballs keeps prep simple and avoids splattering while the glaze comes together in minutes.
Serving Suggestions: I like serving these meatballs with toothpicks as an easy appetizer or over served with quick Instant pot rice, and a side of roasted broccoli.
Total Time: 33 Minutes Serves: 4 Cooking Method: Oven Baked
Ingredient Notes
- Pork: Gound pork adds rich flavor and helps keep the meatballs tender and juicy. Ground chicken or turkey can be used as a substitute, but avoid extra-lean options for the best texture.
- Panko Bread Crumbs: Panko helps keep the meatballs light and tender instead of dense. Regular dry bread crumbs can be used, but they will create a slightly firmer texture.
- Hoisin Sauce: Hoisin sauce creates the base of the glaze with a thick texture and a sweet, salty, and savory flavor that does most of the seasoning work.
- Rice Vinegar: Rice vinegar balances the sweetness of the hoisin sauce and honey while adding a light tang to the glaze. Apple cider vinegar can be used as a substitute if needed.
- Honey: Honey adds sweetness and shine to the glaze while helping the sauce coat and cling to the meatballs. Brown sugar or maple syrup can be used as substitutes if needed.
How to Make Hoisin Glazed Meatballs
- Mix the meatball ingredients and place on a baking sheet (full recipe below).
- Bake the meatballs. Mix the hoisin glaze. Toss the meatballs with the glaze.
Tender Meatballs Every Time
- Mix the Meatballs Mixture Gently: Overmixing can make the meatballs tough.
- Use a Cookie Scoop: This will make even meatballs that bake at the same speed.
- Use Parchment: Line the baking sheet with parchment for easier cleanup and less sticking.
- For Thick Sauce: Add more water to the sauce if it gets too thick before the meatballs are ready.
- For Extra Browning: Broil the meatballs for 1 to 2 minutes before tossing with sauce.
Storing Sticky Meatballs
Refrigerate: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze for up to 2 to 3 months. Meatballs can be frozen with the sauce, but freezing the meatballs and sauce separately gives the best texture.
Reheat: Warm in the microwave, in a covered skillet over low heat, or in a 350°F oven until heated through. Add a splash of water if the glaze thickens too much.
Easy Takeout-Inspired Dinners
Did you enjoy this Hoisin Glazed Meatball Recipe? Leave a comment and rating below.
Ingredients
Meatballs
- 1 pound lean ground pork
- ½ cup Panko bread crumbs
- 3 green onions thinly sliced
- 1 egg
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 2 teaspoons minced fresh ginger
Sauce
- ½ cup hoisin sauce
- 3 tablespoons water or as needed
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 teaspoon toasted sesame oil
- ½ teaspoon sriracha or to taste
Garnish (optional)
- sesame seeds
- sliced green onions
Instructions
- Preheat oven to 375°F.
- Combine all meatball ingredients in a large bowl and mix just until combined. Roll into 24 meatballs and bake 18-20 minutes or until cooked through.
- Meanwhile, in a small saucepan, combine all sauce ingredients. Bring to a boil over medium high heat and let boil 1-2 minutes. (The sauce will thicken slightly as it cools)
- Once meatballs are cooked, toss with sauce. Garnish with sesame seeds and green onions if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Party Food
Cuisine American, Asian, Asian Fusion© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Can these be made in a crockpot?
I haven’t tried this in a slow cooker. Let us know how it goes if you try it.
I make this regularly. I serve it with shelf-stable udon noodles sautéed slowly and very gently in sesame oil, garlic, and salt and pepper. People take big second helpings just like they always do when I make Holly’s dishes. I crave this recipe.
Oh my! That sounds delicious, John. Thank you for sharing.
Fabulously delicious and quick to make.
Thanks, Linda! Glad you enjoyed them :)
Is the cornstarch supposed to be in the sauce instead of he meatballs?
No, the cornstarch is in the meatball mixture as written.
I made these for dinner last night – subbed GF panko to make them gluten free. SOOOO GOOOD!
A few left over today, so I’m chopping them up for pizza toppings tonight.
Thanks for the great recipe!
So glad you enjoyed them! :)
if you use ground beef or turkey is the cook time for the meatballs different?
The cook time would be the same.
Those look amazing.
I love asian food. Best food on this planet.
I have to try these next paycheck.