Thursday, February 14, 2013

Hoisin Meatballs

Hoisin Meatballs
Picture from: blogchef
Image Credit: Bobby

Hoisin Meatballs

“These Asian flavored hoisin meatballs make a great appetizer and can also be great served as a main dish. Pork meatballs are baked and then dipped in a hoisin sauce glaze. If you would prefer the glaze to be warmed you can bring it to a boil in a saucepan before serving. The glaze uses ingredients such as hoisin sauce, rice vinegar, soy sauce, and garlic.” Bobby



2 pounds ground pork (or ground beef)

2 teaspoons sesame oil

1 cup Panko breadcrumbs

½ teaspoon ground ginger

2 eggs

3 teaspoons minced garlic

½ cup green onions (thinly sliced)

Toasted sesame seeds (for garnish)

Sliced green onions (for garnish)

Hoisin glaze:

⅔ cup hoisin sauce

¼ cup rice vinegar

2 garlic cloves (minced)

2 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon ground ginger


Preheat the oven to 400°F.

In a large bowl combine ground pork, sesame oil, breadcrumbs, ground ginger, eggs, 3 
teaspoons minced garlic, and ½ cup sliced green onions.

Mix together until well combined.

Shape into balls that are about 1-1.5 inches in size (you can make them bigger if you want).

Place meatballs onto a greased baking sheet or in a 9×13” greased baking dish.

Place into the oven and bake at 400°F for 10-12 minutes or until fully cooked (the internal 
temperature has reached 165 degrees).

While meatballs are baking, in a medium bowl whisk together hoisin sauce, rice vinegar, 2 
minced garlic cloves, soy sauce, 1 teaspoon sesame oil, and 1 teaspoon ground ginger.

If you want the sauce hot, you can heat it up in a medium saucepan.

When the meatballs have finished cooking dips each meatball in the sauce individually using a 
toothpick or mix the sauce with the meatballs in a bowl until covered.

Serve warm and garnish with toasted sesame seeds and sliced green onions.

Enjoy this excellent plate and many more when visiting blogchef

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