Hoisin Asian Meatballs
These juicy, tender meatballs are smothered with a sweet Hoisin glaze!
Remember when I said Jason was coming home in a couple of days? Well he still had one paper left to do, which is due Monday, so I kept pushing him to come on Friday night and to finish his paper at home. But he said that he couldn’t focus at home so we planned on him coming Monday.
So I’m on the phone with him yesterday and I tell him that I’m just about to go to the gym when he says, “Well, you deserve a day off.” I tell him that I took Friday night off so I can’t take another day off. He then asks, “Well would you make an exception?” I reply with a firm no and tell him I can’t take any more days off. That’s when he says, “But I’m 15 minutes away from home.”
The second he said that, I could just feel the tears just coming out for joy. I haven’t seen him since Thanksgiving and doing the long-distance thing is so incredibly hard so having him come home a day or two early is really one of the best things to happen.
So with him home for less than 24 hours, I already skipped the gym and instead, inhaled a Krispy Kreme donut and a frozen yogurt from Ikea.
Yeah, it’s definitely time to bring on the fat pants.
Oh and when I asked Jason why he came home, he said it was for these meatballs. I made them earlier in the day and sent him photos that this would be waiting for him on Monday but I guess he couldn’t wait. After all, how can anyone resist a juicy, tender meatball slathered in an oozing hoisin sauce?
Hoisin Asian Meatballs
Ingredients
- 1 pound ground beef
- 1 teaspoon toasted sesame oil
- ½ cup Panko*
- ¼ teaspoon ground ginger
- 1 large egg
- 2 cloves garlic, minced
- 3 green onions, thinly sliced, plus more for garnish
- Sesame seeds, for garnish
For the Hoisin Sauce
- ¼ cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- ½ teaspoon toasted sesame oil
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large bowl, combine ground beef, sesame oil, Panko, ginger, egg, garlic and green onion. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
- Place meatballs onto prepared baking sheet and bake for 12 minutes, or until all sides are browned and meatballs are cooked through.
- To make the hoisin sauce, whisk together hoisin sauce, rice vinegar, soy sauce, sesame oil, garlic and ginger in a small bowl.
- Serve meatballs immediately with hoisin sauce, garnished with green onion and sesame seeds.
Notes
Did you make this recipe?
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I was looking for a recipe for Asian meatballs, and this one jumped out at me. I made it and was very happy with the results. I will make it again, but I think I will only put one garlic clove in the sauce next time. The sauce was really garlicky, but the flavor was on point otherwise.
Could I used pork mince instead of beef?
Love this recipe! I added just a squirt of hoisin sauce to the meat mixture as well as a little Chinese five spice seasoning. I could definitely do less green onion next time, but at the same time I could also do more lol.
Easy and delicious. I threw them in a crockpot and brought them to a potluck. They were a hit.
Made this tonight and they were delicious and easy to make. I love the fact they are baked instead of fried. This will be my all-time meatball recipe. Love your site!
WOW!!!!!!! These are a party in your mouth!!!! Super quick and easy to make, these make fantastic appetizers or a meal on their own. Thank you for sharing this delicious recipe—my new favorite!!!!
Love this recipe! Easy to make, and FREEZER FRIENDLY! I double the recipe and freeze leftovers for an easy quick meal. You can use quick pre-made sauces to make it even simpler or change up the flavor.
So many amazing recipes on this site!
Was decent but meatballs weren’t really flavorful 🙁 and sauce wasn’t my favorite. otherwise, the recipes on your website are my favorite!!!!!!!!!!!!
Really delicious and easy to make. We loved them. I pan fried the meatballs and then added the sauce to cook the garlic a little. Will definitely make these again.
OMG… the flavor is AMAZING!
I made these today only I tripled the sauce and cooked them on low in the crockpot for 4 hours. My husband is a PAIN and likes softer meatballs. I did not cook in the oven first but would if I was using as an appetizer with toothpicks or forks.
EXCELLENT recipe!
Thanks so much for this tip – I like soft meatballs, too so I did the same. This recipe is a big hit!
Yummy. I like a better texture on the outside. So I under baked the second batch and let them sit under the broiler for a few minutes to make a light crust. The sauce was yummy so I doubled the recipe.
Made rice and garnished it julienne carrots and a side of steamed broccoli.
Made larger meatballs and served with jasmine rice. My wife wanted her rice covered with the sauce. I will make again and I also need to find the picks shown so I can serve as an appetizer at a dinner club.
Wondering — as a vegan if I could just make the sauce and dip in my vegan meatballs? Seems likely? Anyone just use the sauce? It looks delish. Gave 5 stars because I can tell it would be.
Every last meatball was eaten at my potluck! What a great recipe. Easy to make and the sauce…wow. I made 2 servings of the meatballs and then once fully cooked, I transferred sauce and meatballs into a slow cooker and I used the warmup setting. The sauce was so great that I made an additional batch and the had it on the side so people could scoop up more. It was dam delicious as advertised!
The housing sauce was soooo good!! Thank you for a great recipe!! 🙂
Very good meatballs! They took closer to 15 minutes though to bake I found. I served with rice and a spicy Asian cucumber salad. Even the hubby approved 🙂
Made these meatballs tonight, they are so good! Love this recipe, everything came together quickly and easily. I used ground venison instead of beef and they turned out great!
Hi can you eat them cold as a canapé ?
I recommend serving immediately when warm.
HI,
Wanted to make these in the crock pot. I was thinking of browning the meatballs first, but fully cooking. If so, hw long should I cook in the crock pot using the low setting?
Sorry I meant not fully cooking prior to putting in crock pot
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
These are wonderful! I wonder if there’s a way to make them in a slow cooker? I usually make your slow cooker cocktail meatballs for parties, but would love to have a make-ahead way to make your hoisin and teriyaki recipes for my friends. They like to have their parties right after work so there’s no way to cook right before. You do great work!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
HI,
What are you recommendations for making this in the crock pot?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Delicious recipe! Definitely family-friendly, my one year old (who I struggle to get to eat meat) asked for thirds! I used ground turkey and granulated garlic because I was out of fresh. I will be making this again!
Will omitting vinegar ruin the recipe? Thank you!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Awesome recipe. I used meatloaf mix from local butcher store, which already has bread crumbs and some spice. Substituted garlic powder for minced garlic. Served with white basmati rice and sautéed al dente baby carrots. Old man loved it and he eats like a bird 🙂
Thanks for sharing this wonderful recipe.
WOW!!! These were super easy, and very tasty. I had a pound of ground sirloin that I needed to do something with. I also happened to have some Hoisin sauce that needed to be used up. I made some Jasmine rice, steamed broccoli and it was a complete meal. The only change I made was to heat up the sauce in a non-stick pan and toss the meatballs in it for a few minutes before serving. Delish!!!
Hi Chungah! Happy New Year! I am a Private Chef in NYC since 1999 and have had some amazing adventures!
I work for a wonderful family and am always looking for “kid friendly” recipes and this looks so delicious and perfect. Their 11 year old son is such an adventurous eater and always gets way excited when I make something new. His response is always “best thing…EVER”, “perfectly balanced”…so cute!
Anyway, cannot wait to try these so thanks so much!
PS-OMG! I LOVE your corgis 🙂
Can I use Italian breadcrumbs ?
Thanks
Yes, absolutely.
What a great recipe! My kids (6 and 3) loved this and we wished we had more. I made it with 500 grams of beef mince, baked them for about 14 minutes and they were perfect. I ran out of hoisin and added extra soy plus some brown sugar and the dipping sauce was wonderful – the vinegar gives it a subtle flavour that we loved. We will be having this again and again. Thank you for posting!
Hi Chung-Ah!
Thank you for sharing this recipe! I am hosting a SURPRISE party tomorrow night (Nov. 7th) & I am torn between this Hoisin recipe & the Teriyaki recipe! I won’t have much time to cook so I was just wondering which recipe would you recommend to prepare where the guests can just dip the meatball in the sauce? And for future, which ones are your favourite?
Thank you!
Kim
I recommend the hoisin sauce if used for dipping – and I can’t really pick between the two. I love them both! 🙂
Hello,I was working do I put 2 cloves of garlic in the Hoisin sauce and 2 more in the ground beef or do I put one in each?
I recommend using 2 cloves of garlic in each but you can certainly add more or less to taste to suit your preferences.
Is there anything else that can be used in place of the sesame oil?
Because it is such a small amount, it should be fine to omit.
In my family, we have always substituted an equal amount of peanut butter when we don’t have sesame oil.
i made these with turkey (it’s what I had on hand) and found them underseasoned and overcooked. Since turkey is so much milder and leaner than beef, I will increase the other ingredients next time and decrease the oven time if I use turkey again. The sauce helped a lot though. It was delicious!
I have made these twice now for my fiance. He absolutely LOVES them! Thanks so much for all your yummy Asian inspired meals. They’ve gone a long way to expanding our dinner options. 🙂
I made these for the family tonight and it was a big hit with both the hubby and the kids (Thank God!!!! They are sooooo hard to please)! Thanks for the share!
I made these for a birthday party I hosted last night. They were so delicious! I doubled the recipe and used ground beef and ground pork. I made the meatballs a few weeks ahead of time and froze them raw. I baked them the day before the party and then heated them in the delicious sauce In a saucepan right before my guests arrived. There was not one left! So good, thanks for sharing the recipe!
Hello! First time reader and I saw this recipe and was so happy! But when I saw ginger, I was a little crestfallen. Is ginger a super important ingredient? Or can you live without it?
If you are not a fan of ginger, it would be best to omit it completely.
very nice
Side question: Where did you get the adorable wooden serving forks? 🙂
I purchased them from Amazon.com.
Made a double batch the night before for a church function and they were wonderful! I simply reheated before taking them to the ladies Christmas tea & I didn’t change the recipe at all but as I read thru, the peanut butter sounds delicious too! This is a great recipe, thanks for posting.
Once again, can i make in advance for a large party? Do they stay ok heating on a heat tray or in a crock pot on warm?
They sound soooo good but I like to have apps done and ready to go when company arrives
All your recipes sound great. Any favorites for a large crowd?
Alyssa, unfortunately, I have never tried using a slow cooker to keep this warm. Please do so at your discretion.
As for large crowd favorites – I personally love this slow cooker spinach and artichoke dip. It’s enough to feed an army and stays perfectly warm in the slow cooker.
Chung-ah,
Amazing recipe! I was searching for an Asian style meatball recipe and stumbled into your world. This was unbelievably delicious. I doubled the recipe and made a few little changes. Used 1 LB of beef and 1 LB of ground pork for a little more tender texture and rather than two TBSP of soy sauce, did one of soy and one of fish sauce. Served with some Jasmine rice and a little steamed Broccoli. I understand why he came home early,,,this, plus the one he loves…what could be better?
I spent 35 yrs in California and survived on Asian food. Now I live in the Southern Appalachians and am introducing my ‘Mountain Momma” to new flavors…this one made her eyes glow and her cheeks all rosy! Good food is magical.
i rarely cook.. but whatever is appetizing to my eyes, i’d try and make them.
this is a very good recipe. just like marie’s, i added 1 T brown sugar, 1 T peanut butter to the sauce. i also sprinkled garlic salt after everything was made with the sesame seeds and green onions.. yumm yumm.
Made a quadruple batch of these and used gluten free panko for our friend. They were delicious and super easy. And sadly there are no leftovers. Will definitely make them again.
Just made this! The process was super easy and the end result was so yummy. Thank you for sharing this recipe 🙂 Definitely will make again. The meatballs turned out exactly like the picture you had on this page and looked like put hours of work to make but in truth only an hour or so for 3 pounds of meat.
PS Made mine with half beef and half turkey
I am making these for the second time. They were a huge hit the first time around. I served them with stir-fry noodles. They are a fast delicious meal. Thank you for the recipe?
If you don’t mind me asking what do you serve these with?
Nicole, you can serve these as is or alongside some veggies and/or rice.
Yum, and what a beautiful story.
Hello there. I’d really like to make these but I’m afraid it’ll be too much for just my bf and I. Can you give me some advice on how to store the raw mix, like in the fridge or freezer, for long?
Could this be made in a slow cooker or at least kept warm in a slow cooker? If so, how would you recommend cooking it?
Unfortunately, I have never made it in a slow cooker but I don’t see why you can’t keep it warm on the low setting for a couple of hours.
I have made this recipe repeatedly, and they always come out so so tasty! I have only made them once ahead of time…I baked the meatballs, then reheated them in the microwave, then poured the sauce on top, and they tasted fine.
Hello, this looks lovely. I want to make it for New Year’s Eve but the day before. Any suggestions as to making it ahead and reheating?
I’ve never actually had to reheat these but I’m sure you can do so by either microwaving or re-heating over low heat in a saucepan. Hope that helps!
Is the garlic going in raw? Or am I cooking it and then putting it in the meatballs?
I left the garlic uncooked. As long as you mince it well, it should get cooked through in the oven.
I added a little brown sugar and a 1-2 tablespoons of peanut butter to my sauce. It was just what it needed.
Not good for those with peanut allergies who would never expect peanuts as an ingredient.
Yes, Ulie. I am sure she intended to surprise people with peanut allergies by introducing a potentially deadly ingredient.
Here are some peanut-free meatballs.
.. PSYCH
If you have a peanut allergy, you don’t have to add the peanut butter. I feel sorry for you. Peanut butter really adds something. I’m sure you can find other additions rather than tree nuts and peanuts. Imagine being allergic to sesame seeds! (groan), or worse! garlic and onions! (gasp). I’m not sure eating would be even worth it.
Looking do to this recipe with turkey… suggest any changes to make it work?
Should work great as a substitution! There’s no need to change anything else. Let me know how it turns out!
I added 1 tablespoon of brown sugar and 1-2 tablespoons of peanut butter to my sauce. I felt the sauce needed something. Everyone loved it!
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