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
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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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