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Sticky Hoisin Meatballs With Scallion Sauce

Sticky hoisin meatballs baked until browned, then glazed twice for a thick, glossy amber coating. Finished with a bright scallion sauce drizzle for a sweet-salty punch.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground pork
  • 0.5 cup breadcrumbs
  • 1 egg
  • 3 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 2 garlic, minced
  • 1 tsp grated ginger
Scallion Sauce
  • 3 scallions, finely chopped
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil

Equipment

  • 1 sheet pan

Method
 

Bake the meatballs
  1. Preheat the oven to 400°F, and line a sheet pan for easy release.
  2. Mix ground pork, breadcrumbs, egg, 1 tbsp hoisin sauce, soy sauce, minced garlic, and grated ginger until evenly combined.
  3. Roll the mixture into meatballs, then space them on the sheet pan.
  4. Bake for 15 minutes until the meatballs are browned on the outside.
Glaze and finish
  1. Whisk the remaining hoisin sauce with rice vinegar and sesame oil until smooth.
  2. Toss the meatballs in the hoisin glaze to coat, aiming for an even, sticky layer.
  3. Return to the oven for 5 minutes at 400°F until sticky and glossy.
  4. Combine scallions with a splash of soy sauce, then drizzle over the meatballs before serving.

Notes

For a thicker, glossier glaze, coat the meatballs thoroughly in step 5 and then again after the initial bake by ensuring every surface is touched before the final 5 minutes. Refrigerate leftovers for up to 3 days in a covered container; reheat in a 350°F oven until hot. Freezing is not recommended because the glaze and scallions can soften after thawing. For a lighter option, swap half the ground pork for lean ground turkey while keeping the same glaze and baking times.