Asian Meatballs with Hoisin Sauce

Oh my gosh!  These were amazing.

You know how everyone always makes the sweet and sour meatballs for a gathering, well, they do or so it seems.  This is a great little appetizer.  My most favorite part of the meatball is the crunchy water chestnuts.  They add great texture.

I suppose you could also make this a main course and serve over rice.  However you choose to serve them, they will be sure to be a huge hit.

Let’s get started with the meatballs.  Finely chop the shallots and one carrot (which did not make it into the photo, along with a few other items :) )  In a small saute pan heat the sesame oil.  Saute the shallots and carrot until al dente.  Add in the garlic and green onions, saute for 1 minute.  Remove from heat and allow to cool.

Add the remaining meatball ingredients along with the cooled vegetables.

Mix the ingredients until they are well incorporated, roll into balls.  Place on a foil lined baking sheet that has been lightly greased.  Bake in a pre-heated 375 degree oven for about 20 minutes, or until golden on the outside and no longer pink on the inside.

Yummy, done to perfection.

Okay, my plum sauce is missing here.  My son had to run to the store for me, good having a teenager around to help out with minor emergencies.

Whisk all the sauce ingredients together and leave on medium-high heat until just warmed through.

Pour over meatballs and serve.

These would be so cute on these little Asian spoons for a cocktail party

Or to keep them warm you could use a chaffing dish or crockpot.


Asian Meatballs with Hoisin Sauce
Makes approximately 34 meatballs

1 tablespoon sesame oil
4 tablespoons minced shallots
1 carrot, diced
1 bunch green onions, (from white to pale green) finely chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, peeled and finely minced
1 pound ground sirloin
1 pound pork sausage (I used Jimmy Dean)
1 5-oz. can water chestnuts, drained and finely chopped
1/2 cup fresh cilantro, washed and chopped
1 cup Panko bread crumbs
2 eggs
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/4 cup hoisin sauce
1/2 teaspoon black pepper

2/3 cup hoisin sauce
1/3 cup plum sauce
1/4 cup seasoned rice vinegar
1 teaspoon Sambal or Asian chili paste
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon fresh ginger, peeled and finely chopped
2 tablespoons honey

For Meatballs:  Heat sesame oil in a saute pan over medium heat; add shallots and carrots, cooking to al dente.  Add the garlic and green onions and saute for 1 minute, remove from heat allowing to cool.  Preheat the oven to 375 degrees F.    In a large bowl combine the remaining meatball ingredients and the cooled vegetables.   Mix all ingredients until well incorporated.  Shape into balls (about 2 tablespoons per meatball).  Place the meatballs on a foil lined and greased (I used cooking spray) baking sheet.  Bake for 20-25 minutes or until meatballs are golden on the outside and no longer pink on the inside.

While the meatballs are baking, whisk together all of the sauce ingredients in a medium-sized sauce pan.  Whisk together until well blended.  Once meatballs have finished cooking pour the sauce over the meatballs and gently stir them until covered.

Serve warm.  You can sprinkle toasted sesame seeds on the top for garnish if desired.  These are great for an appetizer, everyone always LOVES a good meatball.



  1. oh boy do these look good.

  2. Cathy plastino says:

    Just made these and the family devoured them! Making a shopping list and plan to double!!!!!

  3. Rill Wright says:

    The sauce asks for seasoned rice vinegar. No problem; I’ve got that. The meatballs ask for rice “wine” vinegar. I can’t find it anywhere, not even the Oriental Market. Where can I find it? Thanks. I can’t wait to make this recipe.

  4. Actually I shouldn’t have put “wine” in that. It is just rice vinegar. They are the same. Dang, I hate when I do that! Thanks for catching it!!

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