Day 23 – Countdown to Christmas 2013 Hoisin Asian Meatballs

  • Author: The Kitchen Whisperer

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  • 1 pound ground pork
  • 1 teaspoon Sesame Oil
  • 1/23/4 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. Preheat oven to 400F with a rack in the middle.
  2. Line a baking sheet with foil and lightly spray.
  3. In a large bowl, combine ground pork, sesame oil, Sriracha, Panko, ginger, egg, garlic and green onion.
  4. Using clean hands (or a clean mixing spoon) stir until combined but try not to overwork the meat.
  5. Roll the mixture into 1 1/2” meatballs. I find that wetting my hands slightly helps prevent the mixture from sticking.
  6. Place the meatballs onto prepared baking sheet and spray with olive oil.
  7. Bake for 12-15 minutes or until the internal temperature is 165F.
  8. To make the hoisin sauce, place a small sauce pan over medium heat.
  9. Add in hoisin sauce, rice vinegar, soy sauce, sesame oil, garlic, ginger and honey.
  10. Whisk until combined and just heated through.
  11. 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.
  12. 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.
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