Hoisin-Glazed Cocktail Meatballs

• Meat

  • 1/2 lb Ground beef
  • 1/2 lb Ground pork

• Produce

  • 2 Garlic cloves
  • 1 tbsp Ginger
  • 2 Green onion

• Refrigerated

  • 1 Egg

• Condiments

  • 5 tbsp Duck sauce
  • 2 tbsp Honey
  • 2 tbsp Ketchup
  • 3 tbsp Soy sauce

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Sesame seeds, Toasted

• Oils & Vinegars

  • 2 tbsp Rice vinegar, unseasoned
  • 2 tsp Sesame oil, toasted

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

Found on seriouseats.com

Description

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

• 1. 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). 2. 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. 3. 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. 4. To Serve: Brush glaze onto meatballs and top with scallions and sesame seeds. Serve with extra hoisin glaze on the side for dipping.