Hoisin-Glazed Cocktail Meatballs
Makes 25 small meatballs
- 1/2 lb 230g ground pork
- 1/2 lb 230g ground beef
- 1 Tbs 15ml hoisin sauce
- 2 Tbs 30ml soy sauce
- 1 Tbs ginger, minced or grated
- 2 garlic cloves, minced or grated
- 1 scallion, minced
- 1 tsp 5ml toasted sesame oil
- 1 Tbs 15ml honey
- 1/2 cup 30g panko breadcrumbs
- 1 egg, lightly beaten
- 1/4 tsp freshly ground black pepper
- 1/4 cup 60ml hoisin sauce
- 2 Tbs 30ml ketchup
- 1 Tbs 15ml honey
- 2 Tbs 30g unseasoned rice vinegar
- 1 tsp 5ml toasted sesame oil
- 1 Tbs 15ml soy sauce
- 1 scallion, finely chopped
- 1 tsp 2g toasted sesame seeds
- 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.
- With wet hands, to keep the meatballs from sticking, form 1 to 1 1/2 tablespoon sized meatballs.
- Place balls about an inch apart on a parchment-lined baking sheet.
- Do ahead: The meatballs can be frozen before cooking. Put them in the freezer until completely frozen then transfer them into an airtight container or freezer bag.
- Bake meatballs until just cooked through, 15 to 20 minutes, 30 to 40 minutes if frozen.
- 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.
- Do ahead: The sauce can be made several days in advance and refrigerated. Let site for about 30 minutes at room temperature before serving.
- Brush glaze onto meatballs and top with scallions and sesame seeds.
- Serve with extra hoisin glaze on the side for dipping.
For the Meatballs
For the Glaze
To Serve
. "These Hoisin-Glazed Cocktail Meatballs Are Hoi-Sinfully Delicious". Serious Eats. <https://www.seriouseats.com/2016/12/hoisin-glazed-cocktail-meatballs.html>.