This post may contain paid links. See more info on my privacy page.
Change up your appetizers with my new favorite Asian Meatballs Recipe! With a savory twist from hoisin sauce, these Asian-inspired cocktail meatballs are simple and easy and are the first to go on a party platter every time! Or whip up some sides, and make it a delicious and filling meal.
Jump to:
There's nothing quite as satisfying on a party platter as a big plate of sticky glazed Asian meatballs! I've tried my fair share of cocktail meatballs in my time (I'm a big fan of my honey sriracha meatballs for parties) but it's only when I started branching out into making hoisin meatballs that I realized I could put the two together. The end result: savory cocktail meatballs that are flavor-packed with an incredible Hoisin twist! By using chopped up water chestnuts and panko, these hoisin glazed meatballs are ultra tender and have the perfect chew. And the inclusion of hoisin sauce in the meat itself means they're loaded with flavor!
Why You'll Love My Asian Meatball Recipe
They're perfectly tender!
By using a blend of panko, water chestnuts, and two types of meat, these meatballs turn out light, fluffy, and perfectly tender. The soft and gently crunchy water chestnuts also pull double duty, ensuring that the meatballs stay moist without a hint of dryness.
They're packed with flavor!
No bland meatballs here! The sauce and seasonings go right into the meatball mixture, ensuring that every single bite is packed with flavor. Make them even better by whipping up a delicious teriyaki dipping sauce or serving them with homemade Yum Yum sauce!
They're a great party food or meal!
Looking for a delicious toothpick meatball recipe? This is the one for you! Looking for a new twist on meatballs to serve with warm rice as a meatball dinner idea? Look no further! I also love making a big batch to freeze for easy dinners at any time.
Asian Meatballs Recipe Ingredients
- Ground beef: Beef is tender, juicy, and has the fluffiest texture of all the ground meats. It's a must to get that perfect soft and pillowy meatball!
- Ground pork: Pork is juicier than beef, and has a unique flavor that pairs well with hoisin sauce. I like using a beef and pork blend as it has the perfect mix of soft, crumbly beef and binding, tender pork.
- Panko breadcrumbs: Panko has a larger crumb than regular breadcrumbs, making for fluffier meatballs. If you want, you can also use two pieces of white bread soaked in milk and mashed up into a paste.
- Water chestnuts: The secret to keeping these Chinese meatballs juicy is the water chestnuts! I use canned sliced chestnuts and then chop them up nice and small.
- Green onions: Finely diced green onions added right into the meatball mixture brings in that zesty onion bite!
- Parsley: Fresh parsley brings a little more juiciness and a bit of fresh, herbal flavor.
- Hoisin sauce: Packed with sweet and savory flavor, Hoisin sauce has just about every seasoning you want already in it, making it perfect for these meatballs. Plus, because it contains sugar, it works as a natural binder.
- Egg: Egg binds together these meatballs.
- Garlic: Fresh garlic is preferred here! It has a stronger flavor that you'll need to balance out the flavorful Hoisin. I recommend grating it on a zester to form a paste.
- Ginger: Similar to the garlic, use fresh ginger root and grate it with a zester to form a paste. You can also use ground ginger in a pinch.
- Olive oil: I like olive oil for its mild flavor, but you can also use avocado oil or any flavorless oil. Or, add in a little sesame oil for flavor!
- Kosher Salt: Be gentle with the amount of salt you add, as Hoisin has plenty already.
- Black Pepper: Add pepper to your tastes! I like quite a bit of peppery heat, so I add a lot!
- Sesame Seeds (optional): Sesame seeds make a great garnish at the end!
Asian Turkey Meatballs
You can make this recipe using ground turkey or ground chicken, too! Because of the high amount of additives like panko and water chestnuts, the meat will stay fairly fluffy and moist. It's the perfect option for making chicken meatballs!
What is hoisin sauce?
Hoisin is a thick, fragrant sauce using fermented soybean paste mixed with spices and other add-ins, with a sweet and salty flavor and a complex finish. It originates with Cantonese cuisine, and is a popular sauce in Chinese or Chinese-inspired dishes for heavy, rich flavors like pork and beef. This makes it the absolutely perfect sauce for for Asian meatballs!
Cocktail Meatballs Instructions
1: Combine ingredients
Preheat your oven to 375°F, then line a baking sheet with parchment paper and set aside. While the oven preheats, add all the ingredients to a large bowl aside from the oil and 1 tablespoon of green onions.
2: Mix well
Mix the meatball mixture with a spoon or clean hands until fully integrated. Be careful to mix for no longer than 30-45 seconds, as it can start getting tough!
3: Create Meatballs
Using a Tablespoon measure, spoon out 2 Tablespoons of meatball mixture at a time and roll into a ball. If they don't roll well, add more panko. Place the meatballs on the baking sheet.
4: Brush with Oil
Brush the tops of the raw meatballs with olive oil using a pastry brush.
5: Bake
Place the baking sheet in the oven, and bake for 25-30 minutes until browned and the interior reaches 160°F.
6: Glaze and Serve
Remove from the oven, brush with more sauce, and serve! Mix Hoisin sauce with a little water for a tasty dip, if desired.
FAQ
When you're serving meatballs as a party appetizer, the serving size is 4 meatballs per person. This recipe makes 16 meatballs, so enough for a family of 4. Expect to make a double batch for larger gatherings, or be on the safe side and triple it. Trust me, these meatballs go fast!
Panko breadcrumbs can be found in gluten free varieties at most grocery stores. However, these Hoisin meatballs use Hoisin sauce, which includes soy sauce and flour- both sources of gluten. To make this recipe gluten free, you will need gluten-free hoisin sauce.
Tips for Making Asian Meatballs
- If you're making these meatballs as a party appetizer, make them half-size with only one Tablespoon of mix per meatball. I recommend chopping the chestnuts quite finely to ensure the smaller meatballs don't fall apart.
- These meatballs are make-ahead friendly! Just roll them out and freeze them on a baking sheet for 3-4 hours, then transfer them to a bag or sealed container. They will last 2-3 months and can be cooked from frozen- just check the interior temperature carefully and add more time!
- Make sure you use panko breadcrumbs! They look similar to regular, but are fluffier and lighter in texture, making for a less dense meatball.
- To make this appetizer into an incredible dinner, just serve it up with extra sauce, white rice, and your favorite vegetables! I love adding stir fried onions, peppers, mushrooms and broccoli.
Storing and Reheating Leftover Meatballs
- Make-Ahead: Make these meatballs ahead by fully forming them, then freezing them on a baking tray before transferring them to a freezer-safe bag. Freeze for up to 3 months! They can be cooked from frozen!
- Refrigerator: Store leftover meatballs in an airtight container or plastic bag for up to 4 days.
- Freezer: I recommend freezing the meatballs before cooking them, especially if you used frozen ground beef to make them. However, you can also freeze the cooked meatballs by placing them in a freezer-safe bag or container. Frozen meatballs last up to 3 months.
- Thawing: You can thaw frozen cooked meatballs in the fridge overnight for best results. For frozen raw meatballs, cook them directly from frozen by baking them at 375°F for 40 minutes, or until the internal temperature reads 160°F.
- Reheating: Cooked, thawed meatballs can be reheated in the air fryer or microwave! I recommend adding a little extra sauce or water to ensure the outside stays moist.
Asian Meatballs
Ingredients
- ½ lb. Ground beef
- ½ lb. Ground pork sausage
- 1¼ cup Panko breadcrumbs
- ½ cup Water chestnuts - drained and chopped
- ½ cup Green onions - thinly sliced, leave aside 1 Tablespoon garnish
- ¼ cup Parsley - chopped
- ¼ cup Hoisin sauce
- 1 Egg
- 3 cloves Garlic - minced
- 2 Tablespoons Ginger - grated
- 1 Tablespoon Olive oil
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Preheat your oven to 375°F, then line a baking sheet with parchment paper and set aside. While the oven preheats, add all the ingredients to a large bowl aside from the oil and 1 tablespoon of green onions.
- Mix the meatball mixture with a spoon or clean hands until fully integrated.
- Using a Tablespoon measure, spoon our 2 Tablespoons of meatball mixture at a time and roll into a ball. If they don't roll well, add more panko. Place the meatballs on the baking sheet.
- Brush the tops of the raw meatballs with olive oil using a pastry brush.
- Place the baking sheet in the oven, and bake for 25-30 minutes until browned and the interior reaches 160°F.
- Remove from the oven, brush with more sauce, and serve! Mix ¼ cup Hoisin sauce with 3 Tablespoons water for a tasty dip, if desired.
Notes
- If you're making these meatballs as a party appetizer, make them half-size with only one Tablespoon of mix per meatball.
- These meatballs are make-ahead friendly! Just roll them out and freeze them on a baking sheet for 3-4 hours, then transfer them to a bag or sealed container. They will last 2-3 months and can be cooked from frozen- just check the interior temperature carefully and add more time!
- Make sure you use panko breadcrumbs! They look similar to regular, but are fluffier and lighter in texture, making for a less dense meatball.
- To make this appetizer into an incredible dinner, just serve it up with extra sauce, white rice, and your favorite vegetables! I love adding stir fried onions, peppers, mushrooms and broccoli.
Comments
No Comments