Sticky Hoisin Meatballs Recipe (Easy Sweet & Savory Dish)
Make sticky hoisin meatballs with a rich, sweet and savory glaze. Easy recipe perfect for appetizers, parties, or a flavorful dinner!
Equipment
- Large mixing bowl
- Baking sheet lined with parchment
- Saucepan
- Whisk or spatula
- Oven preheated to 400°F (200°C)
Ingredients
For Meatballs:
- 1 lb ground beef, pork, chicken, or turkey
- ½ cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 2 tbsp soy sauce
- 2 scallions, finely chopped
For Glaze:
- ½ cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1 tsp rice vinegar
For Garnish:
- Sesame seeds
- Chopped scallions
Instructions
- Mix meatball base: In a bowl, combine ground meat, breadcrumbs, egg, garlic, ginger, soy sauce, and scallions. Mix gently until combined.
- Shape meatballs: Form into 1-inch balls and place on a parchment-lined baking sheet.
- Bake: Bake at 400°F for 15–20 minutes until cooked through and lightly browned.
- Prepare glaze: In a saucepan, combine hoisin, soy sauce, honey, garlic, ginger, and rice vinegar. Simmer over medium heat until slightly thickened.
- Coat meatballs: Add baked meatballs to the glaze. Toss until evenly coated.
- Serve: Transfer to a platter. Garnish with sesame seeds and scallions. Serve hot.
- Expert Tip: Simmer glaze until thickened before adding meatballs—this ensures the sauce clings beautifully.
Notes
- Use lean ground turkey or chicken for a lighter version.
- Reduced-sodium hoisin and soy sauce help balance saltiness.
- Meatballs can be baked ahead and glazed just before serving.
- Freeze unglazed meatballs for up to 1 month; reheat and glaze when ready.
- Perfect for meal prep, parties, or quick dinners.