Hoisin-Glazed Cocktail Meatballs Recipe

• servings: 25 servings
• total time: 35 minutes

Ingredients

For the Meatballs:

1/2 pound ground pork (230g)

1/2 pound ground beef (230g)

1 tablespoon hoisin sauce (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)

1/2 cup panko breadcrumbs (1 ounce; 30g)

1 egg, lightly beaten

1/4 teaspoon freshly ground black pepper

For the Hoisin Glaze:

1/4 cup hoisin sauce (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)

To Serve:

1 scallion, finely chopped

1 teaspoon toasted sesame seeds (2g)

Directions

For the Meatballs: Adjust oven rack to center position and preheat oven to 375°F (190°C). Place all the meatball ingredients into a large mixing bowl and, using your hands, mix together until blended (but don’t overmix).

With wet hands (to keep the meatballs from sticking), form 1 to 1 1/2 tablespoon-sized meatballs. (Using a 1/2 ounce portion scoop makes this easier but you can also do it by eye.) Place balls about an inch apart on a parchment-lined baking sheet. Bake meatballs until just cooked through, 15 to 20 minutes.

For the Glaze: Meanwhile, combine all glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring frequently, and cook until mixture is slightly thickened, 5 to 7 minutes. Set aside and let cool.

To Serve: Brush glaze onto meatballs and top with scallions and sesame seeds. Serve with extra hoisin glaze on the side for dipping.