Hoisin-Glazed Cocktail Meatballs
Tags: Appetizer Asian Beef Pork
Yield: 2
- 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
- 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)
- 1 scallion, finely chopped
- 1 teaspoon toasted sesame seeds (2g)
- 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).
- 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.
- 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.
- To Serve: Brush glaze onto meatballs and top with scallions and sesame seeds. Serve with extra hoisin glaze on the side for dipping.
- The meatballs can be formed and cooked in advance. To serve, reheat for 10 minutes in a 325°F (163°C) oven, then brush with glaze. For best results, use pork and beef, though they can be made with 100% beef if you like. Meatballs and glaze recipes can be scaled up or down with no changes.
