Hoisin Glazed Meatballs

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Tender pork (or chicken) meatballs are filled with our favorite Asian-inspired flavors and tossed with an easy hoisin glaze.

Meatballs always make a great appetizer but these can be served with rice or noodles as a main dish with some steamed broccoli.

Hoisin Glazed Meatballs with a bite taken out of one

Glazed Meatballs

  • This recipe is easy and can be made well ahead of time.
  • The glaze for these meatballs is a bit sweet and salty with a touch of heat!
  • Use any combination of ground meat (although pork or turkey is our favorite).
  • Serve as a yummy appetizer held hot in a Crockpot and let everyone help themselves!

Ingredients

SAUCE: Hoisin sauce is what makes these meatballs so good! This sauce is a Chinese sauce made from fermented soybean paste with a delicious sweet and salty flavor. It is often served with favorites like Moo Shu Chicken or seafood. It adds a wonderful flavor and can be purchased in the grocery store near the stir fry sauces or online.  Hoisin is used as the base of this sauce with just a few other ingredients.

MEATBALLS: Pork makes these meatballs juicy and has lots of flavor. This recipe also works with ground turkey or chicken.

FLAVORS: Sesame oil and freshly grated ginger add the best flavor! Add some red pepper flakes, or minced garlic if desired.

ingredients to make Hoisin Glazed Meatballs in a glass bowl

How to Make Hoisin Meatballs

  1. Prepare meatballs, bake per the recipe below.
  2. Simmer sauce and cool slightly.
  3. Toss meatballs with sauce, garnish, and serve.

plated Hoisin Glazed Meatballs

Got Leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 4 days. For best results reheat in an air fryer, if you have one. Otherwise, on the stovetop is best, adding a little water to thin out the sauce. Meatballs can be frozen after they are fully cooled. Keep them in zippered bags with the current date labeled on the outside and they will stay fresh and tasty for up to 6 weeks.

Hoisin Glazed Meatballs with a bite taken out of one
5 from 2 votes
Review Recipe

Hoisin Glazed Meatballs

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 24 meatballs
Author Holly Nilsson
Tender juicy pork meatballs in a flavorful glaze make the perfect appetizer or snack!

Ingredients

Meatballs

  • 1 pound lean ground pork
  • ½ cup Panko breadcrumbs
  • 3 green onions thinly sliced
  • 1 egg
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 2 teaspoons fresh ginger minced

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 hot sauce or to taste

Garnish (optional)

  • sesame seeds
  • sliced green onions

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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.

Nutrition Information

Calories: 79, Carbohydrates: 5g, Protein: 4g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 118mg, Potassium: 72mg, Fiber: 1g, Sugar: 3g, Vitamin A: 27IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Hoisin meatball recipe, hoisin meatballs, how to make hoisin meatballs, meatballs
Course Appetizer, Dinner, Party Food
Cuisine American, Asian, Asian Fusion
close up of Hoisin Glazed Meatballs with a title
Hoisin Glazed Meatballs with a bite taken out of one with a title
close up of Hoisin Glazed Meatballs with a bite taken out of one with writing
close up of Hoisin Glazed Meatballs and plated dish with a title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Comments

  1. 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!

  2. Those look amazing.
    I love asian food. Best food on this planet.
    I have to try these next paycheck.