Hoisin-Glazed Cocktail Meatballs
Servings: 25 small meatballs
Ingredients
- ½ lb ground pork 230g
- ½ lb ground beef 230g
- 1 tablespoon hoisin 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
- ½ cup panko breadcrumbs 30g
- 1 egg lightly beaten
- ¼ teaspoon pepper
Hoisin Glaze:
- ¼ cup hoisin 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
Garnish:
- 1 scallion finely chopped
- 1 teaspoon toasted sesame seeds 2g
Instructions
- Preheat oven to 375°F / 190ºC
- Place all the meatball ingredients into a large mixing bowl and, using your hands, mix together until blended (but don’t over-mix).
- With wet hands (to keep the meatballs from sticking), form 1 – 1½ tablespoon sized meatballs (Using a small portion scoop makes this easier but you could do it by eye). Place balls about an inch apart onto a parchment-lined baking sheet. Bake meatballs for 15 to 20 minutes or until just cooked through.
- Meanwhile combine all glaze ingredients in small saucepan. Bring to a simmer over medium heat and cook until mixture is slightly thickened, about 5-7 minutes. Set aside and let cool.
- Brush glaze onto meatballs and top with scallions and sesame seeds. Serve with extra hoisin glaze on the side for dipping.
Notes
Meatballs can be cooked ahead and refrigerated or frozen. About 30 minutes before you want to serve them, heat them on a parchment-lined baking tray in a 350ºF oven until warm. No need to defrost, just heat them on a parchment-lined baking tray in a 325ºF oven until warmed through. They should take about 10-12 minutes out of the refrigerator or 20-25 minutes if frozen. Then glaze and serve.
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