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Bring the savory flavors of Asia right to your game night with Hoisin Asian Meatballs. These tender pork meatballs pack a punch of flavor with hoisin sauce, sriracha, garlic, and ginger. Perfect as an easy appetizer or anytime snack!
Seriously, don’t these look awesome? They are so scrumptious and SUPER easy to make!
Latest Flavor Obsession
So I’ve been on this Hoisin kick as of late. I’m obsessed with it. My butcher shop had fresh ground pork on sale the other day and I knew I had to make something with it. Since I’ve been in an appetizer-kinda-mood as of late and it is the holiday entertaining season, I figured it was perfect to make these an appetizer.
Simple Ingredients
With just a few ingredients, you can enjoy these delicious Asian-inspired meatballs on game night, as a weeknight dinner appetizer, or even as a spicy snack while watching the big game. The hoisin sauce glaze gives a sweet and salty flavor that everyone will love. Make a batch soon for a flavorful, crowd-pleasing appetizer.
- Ground Pork
- Sauces – Sriracha, Sesame oil, Hoisin, Rice Wine Vinegar, Soy Sauce, Honey
- Binder – Egg and Panko
- Veggies – green onions, garlic, ginger
Easy Peasy & Delicious!
This recipe couldn’t be any easier! First, we need to make the meatballs:
- In a large bowl, combine ground pork, sesame oil, Sriracha, Panko, ginger, egg, garlic, and green onion and mix that up until it’s combined. Make sure not to overmix it as the pork can get tough.
- Make your meatballs – I like making them a hearty bite-size. Bake the meatballs until the internal temp is 165F.
Chef’s Tip About Shaping Meatballs
Make sure to check out THIS POST on how to shape them! The key is to keep your hands damp that way you avoid the mixture from sticking to your hands.
That Hoisin Sauce
My gosh, this stuff is AMAZING!!!!
- Place a small saucepan over medium heat. Add in hoisin sauce, rice vinegar, soy sauce, sesame oil, garlic, ginger and honey. Whisk until combined and just heated through.
How To Serve Hoisin Asian Meatballs
At this point, you can place the meatballs on a toothpick, dip in the sauce, and garnish with green onions and sesame seeds. You can also dip them and plate them in little serving dishes.
This spoon set I got at Homegoods but Amazon sells similar spoon sets.
With just a few ingredients, you can make the ultimate Asian-inspired snack – Hoisin Asian Meatballs. These tender pork meatballs pack a flavor punch with savory hoisin sauce, spicy sriracha, and aromatic garlic, ginger, and green onions.
PrintEasy & Delicious Hoisin Asian Meatballs
Bring the savory flavors of Asia right to your game night with Hoisin Asian Meatballs. These tender pork meatballs pack a punch of flavor with hoisin sauce, sriracha, garlic, and ginger. Perfect as an easy appetizer or anytime snack!
Ingredients
Meatballs
- 1 pound ground pork
- 1 teaspoon Sesame Oil
- 1/2–3/4 teaspoon Sriracha Sauce (go with how hot you like it)
- 1/2 cup Panko or Gluten Free Panko
- 1/2 teaspoon fresh grated ginger
- 1 large egg
- 1 teaspoon garlic, minced
- 3 heaping tablespoon of green onions (whites and greens) ~ 3 green onions minced plus additional for garnish
- Sesame seeds, for garnish
Hoisin Sauce
- 1/2 cup Hoisin Sauce
- 2 tablespoon Rice Wine Vinegar
- 2 tablespoon reduced sodium soy sauce
- 2 teaspoon Sesame Oil
- 2 teaspoon garlic, minced
- 2 teaspoon fresh grated ginger
- 1–2 teaspoon honey
Instructions
- Preheat oven to 400F with a rack in the middle. Line a baking sheet with foil and lightly spray.
- In a large bowl, combine ground pork, sesame oil, Sriracha, Panko, ginger, egg, garlic and green onion.
- Using clean hands (or a clean mixing spoon) stir until combined but try not to overwork the meat.
- Roll the mixture into 1 1/2” meatballs. I find that wetting my hands slightly helps prevent the mixture from sticking. Place the meatballs onto prepared baking sheet and spray with olive oil. Bake for 12-15 minutes or until the internal temperature is 165F.
- To make the hoisin sauce, place a small sauce pan over medium heat. Add in hoisin sauce, rice vinegar, soy sauce, sesame oil, garlic, ginger and honey. Whisk until combined and just heated through.
- At this point you can place the meatballs on a toothpick, dip in the sauce and garnish with green onions and sesame seeds. You can also dip them and plate in little serving dishes.
- To make a big batch, place the cooked meatballs in a Crock Pot, add in the sauce, sesame seeds and green onions and keep on low/warm.
Cynthia says
Great recipe. My entire family loved it. The sauce is fabulous. I could see using it to dunk Asian dumplings in. I turned it into a meal by serving it over rice with a veggie side.
Lori says
Thank you so much Cynthia! That means so much to me!
Best Kitchen Wishes!
Amanda Jones says
I made these and they were great! The family loved them. Just been to the shop and got the ingredients to make them again. I think they’ll be a regular. They are so easy to make and the ingredients are simple but so tasty.
Lori says
Thank you so much Amanda! We love these as well!
Best Kitchen Wishes!
Jennifer says
I don’t have fresh ginger and i want to make these this weekend. Would ground ginger work in palce of the fresh?
TKWAdmin says
Hi Jennifer!
Yes but reduce it by half the amount. Dried herbs/spices are more potent than fresh.
Best Kitchen Wishes!
Jennifer says
I made this for a Christmas Party this past Saturday. I tripled the recipe and I’m glad I did. There were no leftovers at all. The only thing I did different is that I couldn’t find sesame oil in the store and I had only enough at home to make the meatballs, so I toasted some sesame seeds in a pan and then added them to the sauce. My kids were mad that they didn’t get to try any, so I will have to make them again this weekend.
TKWAdmin says
WOO HOO Jennifer! That’s awesome to hear! Yeah, I’ve found that I’ve been making more dishes that use sesame oil so I went out and bought a larger bottle of it from the one restaurant store I go to. I absolutely love these! Mmmm… great suggestion on toasting the sesame seeds and putting them in the sauce!
Best Kitchen Wishes and Merry Christmas!
Ry Dogg says
Wow! the pictures look great, food looks better! 🙂
TKWAdmin says
Thank you so much Ry! As Terri said above a year ago I asked 9 bajillion questions on how to use my camera (Canon EOS 7D). I had no clue what aperture, ISO or white balance was. I still am no where near the level of a professional photographer but I’m learning. I’ve always said we eat with our eyes. So if the picture can draw someone in, they are more inclined to try a recipe.
And speaking of recipes, these things are AMAZING! I ate the entire batch myself (over a period of several days though)! LOL
Thanks again!
Best Kitchen Wishes!
Terri Fleischman says
Not only does this look delicious but you’d never in a million years guess that a year ago you questioned your ability to take food pix.
TKWAdmin says
Terri,
Aw shucks, thank you! I’m still no where near where I think I should be for food photography. I’ve learned though a ton by asking you all as well as reading online and watching a bajillion tutorials. Practice makes perfect right?
I was actually looking at some of my first posts from a few years go. MY GOD those pics are horrific! LOL
Thanks again hon!