Asian Meatballs

Change up your next supper or party platter with my delicious Hoisin-infused Asian Meatballs! They're sweet, savory perfection!

Course Appetizer

Cuisine American

Keyword Asian meatballs, Asian meatballs recipe, cocktail meatballs, party meatballs

Prep Time 15

Cook Time 30

Total Time 45

Servings meatballs

Calories 127kcal

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.

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.