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Sticky Hoisin Meatballs With Scallion Sauce

Sticky hoisin meatballs with scallion sauce: oven-baked beef meatballs coated in a glossy hoisin glaze, then finished with a bright sesame-scallion drizzle. This method keeps the meatballs tender and helps the glaze cling for a sticky, umami-sweet bite.
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Prep Time 30 minutes
Cook Time 33 minutes
Total Time 1 hour 3 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Asian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Ground beef meatballs
  • 1 lb ground beef
  • 0.5 cup breadcrumbs
  • 1 egg
  • 2 clove garlic, minced
  • 1 tsp ginger, grated
  • 0.33 cup hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 3 scallions, finely sliced
  • 2 tbsp sesame oil

Equipment

  • 1 sheet pan

Method
 

Bake the meatballs
  1. Preheat the oven to 400°F. Mix ground beef, breadcrumbs, egg, garlic, and ginger, then roll into meatballs.
  2. Bake the meatballs on a sheet pan for 15–18 minutes until browned and cooked through.
Glaze and finish
  1. In a saucepan, whisk hoisin sauce, soy sauce, and rice vinegar. Simmer until glossy, stirring occasionally.
  2. Toss the baked meatballs in the hoisin glaze until evenly coated.
  3. Mix scallions with sesame oil for the scallion sauce. Stir until the scallions look glossy and well coated.
  4. Drizzle scallion sauce over the glazed meatballs before serving. Finish with extra drizzle only if the sauce pools nicely on top.

Notes

Pro tip: bake the meatballs before glazing so they stay intact when tossed. Refrigerate leftovers in a sealed container up to 3 days; reheat gently to avoid drying out. Freezing is yes—freeze glazed meatballs up to 2 months, then thaw and reheat. For a gluten-free option, use gluten-free breadcrumbs while keeping the same quantities.