4.89 stars (17 ratings)
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These juicy, tender meatballs are smothered with a sweet Hoisin glaze!
Remember when I said Jason was coming home in a couple of days? Well he still had one paper left to do, which is due Monday, so I kept pushing him to come on Friday night and to finish his paper at home. But he said that he couldn’t focus at home so we planned on him coming Monday.
So I’m on the phone with him yesterday and I tell him that I’m just about to go to the gym when he says, “Well, you deserve a day off.” I tell him that I took Friday night off so I can’t take another day off. He then asks, “Well would you make an exception?” I reply with a firm no and tell him I can’t take any more days off. That’s when he says, “But I’m 15 minutes away from home.”
The second he said that, I could just feel the tears just coming out for joy. I haven’t seen him since Thanksgiving and doing the long-distance thing is so incredibly hard so having him come home a day or two early is really one of the best things to happen.
So with him home for less than 24 hours, I already skipped the gym and instead, inhaled a Krispy Kreme donut and a frozen yogurt from Ikea.
Yeah, it’s definitely time to bring on the fat pants.
Oh and when I asked Jason why he came home, he said it was for these meatballs. I made them earlier in the day and sent him photos that this would be waiting for him on Monday but I guess he couldn’t wait. After all, how can anyone resist a juicy, tender meatball slathered in an oozing hoisin sauce?
Hoisin Asian Meatballs
Yield: 18 meatballs
Prep: 15 minutes minutes
Cook: 15 minutes minutes
Total: 30 minutes minutes
These juicy, tender meatballs are smothered with a sweet Hoisin glaze!
4.9 stars (17 ratings)
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Ingredients
- 1 pound ground beef
- 1 teaspoon toasted sesame oil
- ½ cup Panko*
- ¼ teaspoon ground ginger
- 1 large egg
- 2 cloves garlic, minced
- 3 green onions, thinly sliced, plus more for garnish
- Sesame seeds, for garnish
For the Hoisin Sauce
- ¼ cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- ½ teaspoon toasted sesame oil
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large bowl, combine ground beef, sesame oil, Panko, ginger, egg, garlic and green onion. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
Place meatballs onto prepared baking sheet and bake for 12 minutes, or until all sides are browned and meatballs are cooked through.
To make the hoisin sauce, whisk together hoisin sauce, rice vinegar, soy sauce, sesame oil, garlic and ginger in a small bowl.
Serve meatballs immediately with hoisin sauce, garnished with green onion and sesame seeds.
Notes
*Panko is a Japanese-style bread crumb and can be found in the Asian section of your local grocery store.
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posted on December 16, 2012under appetizer, asian inspired
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81 comments -
Britt S. — March 8, 2024 @ 3:02 PM Reply
I was looking for a recipe for Asian meatballs, and this one jumped out at me. I made it and was very happy with the results. I will make it again, but I think I will only put one garlic clove in the sauce next time. The sauce was really garlicky, but the flavor was on point otherwise.
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GH — August 16, 2023 @ 8:27 AM Reply
Could I used pork mince instead of beef?
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Cee — June 26, 2023 @ 4:37 AM Reply
Love this recipe! I added just a squirt of hoisin sauce to the meat mixture as well as a little Chinese five spice seasoning. I could definitely do less green onion next time, but at the same time I could also do more lol.
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Luanne — January 9, 2023 @ 4:18 PM Reply
Easy and delicious. I threw them in a crockpot and brought them to a potluck. They were a hit.
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Gail Fesnak — November 16, 2022 @ 3:03 PM Reply
Made this tonight and they were delicious and easy to make. I love the fact they are baked instead of fried. This will be my all-time meatball recipe. Love your site!
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Debbie Duguay — May 23, 2021 @ 4:14 PM Reply
WOW!!!!!!! These are a party in your mouth!!!! Super quick and easy to make, these make fantastic appetizers or a meal on their own. Thank you for sharing this delicious recipe—my new favorite!!!!
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Amanda Ganieany — March 25, 2021 @ 5:25 PM Reply
Love this recipe! Easy to make, and FREEZER FRIENDLY! I double the recipe and freeze leftovers for an easy quick meal. You can use quick pre-made sauces to make it even simpler or change up the flavor.
So many amazing recipes on this site!
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ARYA — December 3, 2020 @ 1:11 PM Reply
Was decent but meatballs weren’t really flavorful 🙁 and sauce wasn’t my favorite. otherwise, the recipes on your website are my favorite!!!!!!!!!!!!
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Joyce0274 — July 25, 2020 @ 9:45 AM Reply
Really delicious and easy to make. We loved them. I pan fried the meatballs and then added the sauce to cook the garlic a little. Will definitely make these again.
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Kimberly — July 14, 2020 @ 1:15 PM Reply
OMG… the flavor is AMAZING!
I made these today only I tripled the sauce and cooked them on low in the crockpot for 4 hours. My husband is a PAIN and likes softer meatballs. I did not cook in the oven first but would if I was using as an appetizer with toothpicks or forks.
EXCELLENT recipe!
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Stephanie — April 11, 2021 @ 5:39 PM Reply
Thanks so much for this tip – I like soft meatballs, too so I did the same. This recipe is a big hit!
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chris — April 3, 2020 @ 5:06 AM Reply
Yummy. I like a better texture on the outside. So I under baked the second batch and let them sit under the broiler for a few minutes to make a light crust. The sauce was yummy so I doubled the recipe.
Made rice and garnished it julienne carrots and a side of steamed broccoli.
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Larry Vitor — March 20, 2020 @ 5:50 AM Reply
Made larger meatballs and served with jasmine rice. My wife wanted her rice covered with the sauce. I will make again and I also need to find the picks shown so I can serve as an appetizer at a dinner club.
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Karen C — November 11, 2019 @ 4:56 AM Reply
Wondering — as a vegan if I could just make the sauce and dip in my vegan meatballs? Seems likely? Anyone just use the sauce? It looks delish. Gave 5 stars because I can tell it would be.
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Camille V — May 12, 2019 @ 7:52 AM Reply
Every last meatball was eaten at my potluck! What a great recipe. Easy to make and the sauce…wow. I made 2 servings of the meatballs and then once fully cooked, I transferred sauce and meatballs into a slow cooker and I used the warmup setting. The sauce was so great that I made an additional batch and the had it on the side so people could scoop up more. It was dam delicious as advertised!
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Casey — May 10, 2019 @ 2:58 PM Reply
The housing sauce was soooo good!! Thank you for a great recipe!! 🙂
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Karen Becker — April 29, 2019 @ 7:33 AM Reply
Very good meatballs! They took closer to 15 minutes though to bake I found. I served with rice and a spicy Asian cucumber salad. Even the hubby approved 🙂
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Lindsay — April 2, 2019 @ 5:18 PM Reply
Made these meatballs tonight, they are so good! Love this recipe, everything came together quickly and easily. I used ground venison instead of beef and they turned out great!
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Nicki — March 6, 2018 @ 8:02 AM Reply
Hi can you eat them cold as a canapé ?
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Chungah — March 6, 2018 @ 11:30 AM Reply
I recommend serving immediately when warm.
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KAtelyn — February 4, 2018 @ 8:14 AM Reply
HI,
Wanted to make these in the crock pot. I was thinking of browning the meatballs first, but fully cooking. If so, hw long should I cook in the crock pot using the low setting?
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KAtelyn — February 4, 2018 @ 8:15 AM Reply
Sorry I meant not fully cooking prior to putting in crock pot
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Chungah — February 4, 2018 @ 7:19 PM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
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Peggy — January 25, 2017 @ 9:02 PM Reply
These are wonderful! I wonder if there’s a way to make them in a slow cooker? I usually make your slow cooker co*cktail meatballs for parties, but would love to have a make-ahead way to make your hoisin and teriyaki recipes for my friends. They like to have their parties right after work so there’s no way to cook right before. You do great work!
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Chungah — February 14, 2017 @ 8:09 AM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
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KAtelyn — February 3, 2018 @ 7:22 AM Reply
HI,
What are you recommendations for making this in the crock pot?
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Chungah — February 3, 2018 @ 3:29 PM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
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Heather — January 5, 2017 @ 6:28 PM Reply
Delicious recipe! Definitely family-friendly, my one year old (who I struggle to get to eat meat) asked for thirds! I used ground turkey and granulated garlic because I was out of fresh. I will be making this again!
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Katie — August 20, 2016 @ 1:02 PM Reply
Will omitting vinegar ruin the recipe? Thank you!
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Chungah — August 21, 2016 @ 8:43 PM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
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MouseInDaHouse — March 6, 2016 @ 5:33 PM Reply
Awesome recipe. I used meatloaf mix from local butcher store, which already has bread crumbs and some spice. Substituted garlic powder for minced garlic. Served with white basmati rice and sautéed al dente baby carrots. Old man loved it and he eats like a bird 🙂
Thanks for sharing this wonderful recipe.
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Karen — January 7, 2016 @ 6:08 PM Reply
WOW!!! These were super easy, and very tasty. I had a pound of ground sirloin that I needed to do something with. I also happened to have some Hoisin sauce that needed to be used up. I made some Jasmine rice, steamed broccoli and it was a complete meal. The only change I made was to heat up the sauce in a non-stick pan and toss the meatballs in it for a few minutes before serving. Delish!!!
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Irene — January 2, 2016 @ 5:28 PM Reply
Hi Chungah! Happy New Year! I am a Private Chef in NYC since 1999 and have had some amazing adventures!
I work for a wonderful family and am always looking for “kid friendly” recipes and this looks so delicious and perfect. Their 11 year old son is such an adventurous eater and always gets way excited when I make something new. His response is always “best thing…EVER”, “perfectly balanced”…so cute!
Anyway, cannot wait to try these so thanks so much!
PS-OMG! I LOVE your corgis 🙂
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John — December 26, 2015 @ 5:21 PM Reply
Can I use Italian breadcrumbs ?
Thanks
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Chungah — December 27, 2015 @ 9:20 PM Reply
Yes, absolutely.
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Patience — November 30, 2015 @ 2:55 AM Reply
What a great recipe! My kids (6 and 3) loved this and we wished we had more. I made it with 500 grams of beef mince, baked them for about 14 minutes and they were perfect. I ran out of hoisin and added extra soy plus some brown sugar and the dipping sauce was wonderful – the vinegar gives it a subtle flavour that we loved. We will be having this again and again. Thank you for posting!
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Kim — November 6, 2015 @ 7:34 AM Reply
Hi Chung-Ah!
Thank you for sharing this recipe! I am hosting a SURPRISE party tomorrow night (Nov. 7th) & I am torn between this Hoisin recipe & the Teriyaki recipe! I won’t have much time to cook so I was just wondering which recipe would you recommend to prepare where the guests can just dip the meatball in the sauce? And for future, which ones are your favourite?
Thank you!
Kim
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Chungah — November 6, 2015 @ 8:20 AM Reply
I recommend the hoisin sauce if used for dipping – and I can’t really pick between the two. I love them both! 🙂
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Charle' — September 19, 2015 @ 7:09 PM Reply
Hello,I was working do I put 2 cloves of garlic in the Hoisin sauce and 2 more in the ground beef or do I put one in each?
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Chungah — September 20, 2015 @ 7:27 AM Reply
I recommend using 2 cloves of garlic in each but you can certainly add more or less to taste to suit your preferences.
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Donna — July 13, 2015 @ 7:39 AM Reply
Is there anything else that can be used in place of the sesame oil?
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Chungah — July 16, 2015 @ 10:56 PM Reply
Because it is such a small amount, it should be fine to omit.
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Sally — October 8, 2015 @ 7:37 PM Reply
In my family, we have always substituted an equal amount of peanut butter when we don’t have sesame oil.
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Erika — June 6, 2015 @ 7:54 PM Reply
i made these with turkey (it’s what I had on hand) and found them underseasoned and overcooked. Since turkey is so much milder and leaner than beef, I will increase the other ingredients next time and decrease the oven time if I use turkey again. The sauce helped a lot though. It was delicious!
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Shelby — February 23, 2015 @ 11:39 AM Reply
I have made these twice now for my fiance. He absolutely LOVES them! Thanks so much for all your yummy Asian inspired meals. They’ve gone a long way to expanding our dinner options. 🙂
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Lisa Glasgow — February 12, 2015 @ 3:15 AM Reply
I made these for the family tonight and it was a big hit with both the hubby and the kids (Thank God!!!! They are sooooo hard to please)! Thanks for the share!
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Kristi — February 1, 2015 @ 3:35 PM Reply
I made these for a birthday party I hosted last night. They were so delicious! I doubled the recipe and used ground beef and ground pork. I made the meatballs a few weeks ahead of time and froze them raw. I baked them the day before the party and then heated them in the delicious sauce In a saucepan right before my guests arrived. There was not one left! So good, thanks for sharing the recipe!
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Rena — January 25, 2015 @ 5:04 PM Reply
Hello! First time reader and I saw this recipe and was so happy! But when I saw ginger, I was a little crestfallen. Is ginger a super important ingredient? Or can you live without it?
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Chungah — January 25, 2015 @ 6:18 PM Reply
If you are not a fan of ginger, it would be best to omit it completely.
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david — January 18, 2015 @ 4:27 PM Reply
very nice
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Meagan — December 18, 2014 @ 8:23 AM Reply
Side question: Where did you get the adorable wooden serving forks? 🙂
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Chungah — December 18, 2014 @ 10:18 AM Reply
I purchased them from Amazon.com.
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Christine — December 4, 2014 @ 8:25 PM Reply
Made a double batch the night before for a church function and they were wonderful! I simply reheated before taking them to the ladies Christmas tea & I didn’t change the recipe at all but as I read thru, the peanut butter sounds delicious too! This is a great recipe, thanks for posting.
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alyssa — December 2, 2014 @ 10:21 AM Reply
Once again, can i make in advance for a large party? Do they stay ok heating on a heat tray or in a crock pot on warm?
They sound soooo good but I like to have apps done and ready to go when company arrives
All your recipes sound great. Any favorites for a large crowd?
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Chungah — December 2, 2014 @ 11:42 AM Reply
Alyssa, unfortunately, I have never tried using a slow cooker to keep this warm. Please do so at your discretion.
As for large crowd favorites – I personally love this slow cooker spinach and artichoke dip. It’s enough to feed an army and stays perfectly warm in the slow cooker.
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John — November 17, 2014 @ 11:07 PM Reply
Chung-ah,
Amazing recipe! I was searching for an Asian style meatball recipe and stumbled into your world. This was unbelievably delicious. I doubled the recipe and made a few little changes. Used 1 LB of beef and 1 LB of ground pork for a little more tender texture and rather than two TBSP of soy sauce, did one of soy and one of fish sauce. Served with some Jasmine rice and a little steamed Broccoli. I understand why he came home early,,,this, plus the one he loves…what could be better?
I spent 35 yrs in California and survived on Asian food. Now I live in the Southern Appalachians and am introducing my ‘Mountain Momma” to new flavors…this one made her eyes glow and her cheeks all rosy! Good food is magical.
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jzulaikh — September 15, 2014 @ 9:12 AM Reply
i rarely cook.. but whatever is appetizing to my eyes, i’d try and make them.
this is a very good recipe. just like marie’s, i added 1 T brown sugar, 1 T peanut butter to the sauce. i also sprinkled garlic salt after everything was made with the sesame seeds and green onions.. yumm yumm.
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Tracy England — September 14, 2014 @ 1:22 PM Reply
Made a quadruple batch of these and used gluten free panko for our friend. They were delicious and super easy. And sadly there are no leftovers. Will definitely make them again.
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Fironica — August 24, 2014 @ 3:29 PM Reply
Just made this! The process was super easy and the end result was so yummy. Thank you for sharing this recipe 🙂 Definitely will make again. The meatballs turned out exactly like the picture you had on this page and looked like put hours of work to make but in truth only an hour or so for 3 pounds of meat.
PS Made mine with half beef and half turkey
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Rebecca — April 7, 2014 @ 8:16 AM Reply
I am making these for the second time. They were a huge hit the first time around. I served them with stir-fry noodles. They are a fast delicious meal. Thank you for the recipe?
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Nicole — March 2, 2014 @ 7:12 AM Reply
If you don’t mind me asking what do you serve these with?
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Chung-Ah — March 2, 2014 @ 8:08 AM Reply
Nicole, you can serve these as is or alongside some veggies and/or rice.
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Robin — January 26, 2014 @ 5:00 PM Reply
Yum, and what a beautiful story.
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Rose — April 9, 2021 @ 7:59 PM Reply
Hello there. I’d really like to make these but I’m afraid it’ll be too much for just my bf and I. Can you give me some advice on how to store the raw mix, like in the fridge or freezer, for long?
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Carrie — December 29, 2013 @ 6:38 PM Reply
Could this be made in a slow cooker or at least kept warm in a slow cooker? If so, how would you recommend cooking it?
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Chung-Ah — December 29, 2013 @ 7:43 PM Reply
Unfortunately, I have never made it in a slow cooker but I don’t see why you can’t keep it warm on the low setting for a couple of hours.
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Lisa — December 29, 2013 @ 2:46 PM Reply
I have made this recipe repeatedly, and they always come out so so tasty! I have only made them once ahead of time…I baked the meatballs, then reheated them in the microwave, then poured the sauce on top, and they tasted fine.
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Jennifer — December 29, 2013 @ 8:37 AM Reply
Hello, this looks lovely. I want to make it for New Year’s Eve but the day before. Any suggestions as to making it ahead and reheating?
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Chung-Ah — December 29, 2013 @ 10:09 AM Reply
I’ve never actually had to reheat these but I’m sure you can do so by either microwaving or re-heating over low heat in a saucepan. Hope that helps!
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Jessica — October 26, 2013 @ 3:42 PM Reply
Is the garlic going in raw? Or am I cooking it and then putting it in the meatballs?
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Chung-Ah — October 26, 2013 @ 3:44 PM Reply
I left the garlic uncooked. As long as you mince it well, it should get cooked through in the oven.
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Mary-Ann — October 26, 2013 @ 4:36 AM Reply
I added a little brown sugar and a 1-2 tablespoons of peanut butter to my sauce. It was just what it needed.
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Ulie manager — January 18, 2015 @ 9:30 PM Reply
Not good for those with peanut allergies who would never expect peanuts as an ingredient.
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Rome — June 14, 2015 @ 1:00 PM Reply
Yes, Ulie. I am sure she intended to surprise people with peanut allergies by introducing a potentially deadly ingredient.
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Corey — October 21, 2015 @ 12:01 PM Reply
Here are some peanut-free meatballs.
.. PSYCH
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Sierra Bravo Alpha — May 18, 2018 @ 8:35 AM Reply
If you have a peanut allergy, you don’t have to add the peanut butter. I feel sorry for you. Peanut butter really adds something. I’m sure you can find other additions rather than tree nuts and peanuts. Imagine being allergic to sesame seeds! (groan), or worse! garlic and onions! (gasp). I’m not sure eating would be even worth it.
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Ivy — September 21, 2013 @ 8:36 PM Reply
Looking do to this recipe with turkey… suggest any changes to make it work?
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Chung-Ah — September 21, 2013 @ 10:58 PM Reply
Should work great as a substitution! There’s no need to change anything else. Let me know how it turns out!
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Marie — October 26, 2013 @ 4:39 AM Reply
I added 1 tablespoon of brown sugar and 1-2 tablespoons of peanut butter to my sauce. I felt the sauce needed something. Everyone loved it!
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Britt S. — March 8, 2024 @ 3:02 PM Reply
I was looking for a recipe for Asian meatballs, and this one jumped out at me. I made it and was very happy with the results. I will make it again, but I think I will only put one garlic clove in the sauce next time. The sauce was really garlicky, but the flavor was on point otherwise.
GH — August 16, 2023 @ 8:27 AM Reply
Could I used pork mince instead of beef?
Cee — June 26, 2023 @ 4:37 AM Reply
Love this recipe! I added just a squirt of hoisin sauce to the meat mixture as well as a little Chinese five spice seasoning. I could definitely do less green onion next time, but at the same time I could also do more lol.
Luanne — January 9, 2023 @ 4:18 PM Reply
Easy and delicious. I threw them in a crockpot and brought them to a potluck. They were a hit.
Gail Fesnak — November 16, 2022 @ 3:03 PM Reply
Made this tonight and they were delicious and easy to make. I love the fact they are baked instead of fried. This will be my all-time meatball recipe. Love your site!
Debbie Duguay — May 23, 2021 @ 4:14 PM Reply
WOW!!!!!!! These are a party in your mouth!!!! Super quick and easy to make, these make fantastic appetizers or a meal on their own. Thank you for sharing this delicious recipe—my new favorite!!!!
Amanda Ganieany — March 25, 2021 @ 5:25 PM Reply
Love this recipe! Easy to make, and FREEZER FRIENDLY! I double the recipe and freeze leftovers for an easy quick meal. You can use quick pre-made sauces to make it even simpler or change up the flavor.
So many amazing recipes on this site!
ARYA — December 3, 2020 @ 1:11 PM Reply
Was decent but meatballs weren’t really flavorful 🙁 and sauce wasn’t my favorite. otherwise, the recipes on your website are my favorite!!!!!!!!!!!!
Joyce0274 — July 25, 2020 @ 9:45 AM Reply
Really delicious and easy to make. We loved them. I pan fried the meatballs and then added the sauce to cook the garlic a little. Will definitely make these again.
Kimberly — July 14, 2020 @ 1:15 PM Reply
OMG… the flavor is AMAZING!
I made these today only I tripled the sauce and cooked them on low in the crockpot for 4 hours. My husband is a PAIN and likes softer meatballs. I did not cook in the oven first but would if I was using as an appetizer with toothpicks or forks.
EXCELLENT recipe!
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Stephanie — April 11, 2021 @ 5:39 PM Reply
Thanks so much for this tip – I like soft meatballs, too so I did the same. This recipe is a big hit!
chris — April 3, 2020 @ 5:06 AM Reply
Yummy. I like a better texture on the outside. So I under baked the second batch and let them sit under the broiler for a few minutes to make a light crust. The sauce was yummy so I doubled the recipe.
Made rice and garnished it julienne carrots and a side of steamed broccoli.
Larry Vitor — March 20, 2020 @ 5:50 AM Reply
Made larger meatballs and served with jasmine rice. My wife wanted her rice covered with the sauce. I will make again and I also need to find the picks shown so I can serve as an appetizer at a dinner club.
Karen C — November 11, 2019 @ 4:56 AM Reply
Wondering — as a vegan if I could just make the sauce and dip in my vegan meatballs? Seems likely? Anyone just use the sauce? It looks delish. Gave 5 stars because I can tell it would be.
Camille V — May 12, 2019 @ 7:52 AM Reply
Every last meatball was eaten at my potluck! What a great recipe. Easy to make and the sauce…wow. I made 2 servings of the meatballs and then once fully cooked, I transferred sauce and meatballs into a slow cooker and I used the warmup setting. The sauce was so great that I made an additional batch and the had it on the side so people could scoop up more. It was dam delicious as advertised!
Casey — May 10, 2019 @ 2:58 PM Reply
The housing sauce was soooo good!! Thank you for a great recipe!! 🙂
Karen Becker — April 29, 2019 @ 7:33 AM Reply
Very good meatballs! They took closer to 15 minutes though to bake I found. I served with rice and a spicy Asian cucumber salad. Even the hubby approved 🙂
Lindsay — April 2, 2019 @ 5:18 PM Reply
Made these meatballs tonight, they are so good! Love this recipe, everything came together quickly and easily. I used ground venison instead of beef and they turned out great!
Nicki — March 6, 2018 @ 8:02 AM Reply
Hi can you eat them cold as a canapé ?
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Chungah — March 6, 2018 @ 11:30 AM Reply
I recommend serving immediately when warm.
KAtelyn — February 4, 2018 @ 8:14 AM Reply
HI,
Wanted to make these in the crock pot. I was thinking of browning the meatballs first, but fully cooking. If so, hw long should I cook in the crock pot using the low setting?
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KAtelyn — February 4, 2018 @ 8:15 AM Reply
Sorry I meant not fully cooking prior to putting in crock pot
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Chungah — February 4, 2018 @ 7:19 PM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
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Peggy — January 25, 2017 @ 9:02 PM Reply
These are wonderful! I wonder if there’s a way to make them in a slow cooker? I usually make your slow cooker co*cktail meatballs for parties, but would love to have a make-ahead way to make your hoisin and teriyaki recipes for my friends. They like to have their parties right after work so there’s no way to cook right before. You do great work!
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Chungah — February 14, 2017 @ 8:09 AM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
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KAtelyn — February 3, 2018 @ 7:22 AM Reply
HI,
What are you recommendations for making this in the crock pot?
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Chungah — February 3, 2018 @ 3:29 PM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
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Heather — January 5, 2017 @ 6:28 PM Reply
Delicious recipe! Definitely family-friendly, my one year old (who I struggle to get to eat meat) asked for thirds! I used ground turkey and granulated garlic because I was out of fresh. I will be making this again!
Katie — August 20, 2016 @ 1:02 PM Reply
Will omitting vinegar ruin the recipe? Thank you!
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Chungah — August 21, 2016 @ 8:43 PM Reply
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
MouseInDaHouse — March 6, 2016 @ 5:33 PM Reply
Awesome recipe. I used meatloaf mix from local butcher store, which already has bread crumbs and some spice. Substituted garlic powder for minced garlic. Served with white basmati rice and sautéed al dente baby carrots. Old man loved it and he eats like a bird 🙂
Thanks for sharing this wonderful recipe.
Karen — January 7, 2016 @ 6:08 PM Reply
WOW!!! These were super easy, and very tasty. I had a pound of ground sirloin that I needed to do something with. I also happened to have some Hoisin sauce that needed to be used up. I made some Jasmine rice, steamed broccoli and it was a complete meal. The only change I made was to heat up the sauce in a non-stick pan and toss the meatballs in it for a few minutes before serving. Delish!!!
Irene — January 2, 2016 @ 5:28 PM Reply
Hi Chungah! Happy New Year! I am a Private Chef in NYC since 1999 and have had some amazing adventures!
I work for a wonderful family and am always looking for “kid friendly” recipes and this looks so delicious and perfect. Their 11 year old son is such an adventurous eater and always gets way excited when I make something new. His response is always “best thing…EVER”, “perfectly balanced”…so cute!
Anyway, cannot wait to try these so thanks so much!
PS-OMG! I LOVE your corgis 🙂
John — December 26, 2015 @ 5:21 PM Reply
Can I use Italian breadcrumbs ?
Thanks
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Chungah — December 27, 2015 @ 9:20 PM Reply
Yes, absolutely.
Patience — November 30, 2015 @ 2:55 AM Reply
What a great recipe! My kids (6 and 3) loved this and we wished we had more. I made it with 500 grams of beef mince, baked them for about 14 minutes and they were perfect. I ran out of hoisin and added extra soy plus some brown sugar and the dipping sauce was wonderful – the vinegar gives it a subtle flavour that we loved. We will be having this again and again. Thank you for posting!
Kim — November 6, 2015 @ 7:34 AM Reply
Hi Chung-Ah!
Thank you for sharing this recipe! I am hosting a SURPRISE party tomorrow night (Nov. 7th) & I am torn between this Hoisin recipe & the Teriyaki recipe! I won’t have much time to cook so I was just wondering which recipe would you recommend to prepare where the guests can just dip the meatball in the sauce? And for future, which ones are your favourite?
Thank you!
Kim
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Chungah — November 6, 2015 @ 8:20 AM Reply
I recommend the hoisin sauce if used for dipping – and I can’t really pick between the two. I love them both! 🙂
Charle' — September 19, 2015 @ 7:09 PM Reply
Hello,I was working do I put 2 cloves of garlic in the Hoisin sauce and 2 more in the ground beef or do I put one in each?
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Chungah — September 20, 2015 @ 7:27 AM Reply
I recommend using 2 cloves of garlic in each but you can certainly add more or less to taste to suit your preferences.
Donna — July 13, 2015 @ 7:39 AM Reply
Is there anything else that can be used in place of the sesame oil?
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Chungah — July 16, 2015 @ 10:56 PM Reply
Because it is such a small amount, it should be fine to omit.
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Sally — October 8, 2015 @ 7:37 PM Reply
In my family, we have always substituted an equal amount of peanut butter when we don’t have sesame oil.
Erika — June 6, 2015 @ 7:54 PM Reply
i made these with turkey (it’s what I had on hand) and found them underseasoned and overcooked. Since turkey is so much milder and leaner than beef, I will increase the other ingredients next time and decrease the oven time if I use turkey again. The sauce helped a lot though. It was delicious!
Shelby — February 23, 2015 @ 11:39 AM Reply
I have made these twice now for my fiance. He absolutely LOVES them! Thanks so much for all your yummy Asian inspired meals. They’ve gone a long way to expanding our dinner options. 🙂
Lisa Glasgow — February 12, 2015 @ 3:15 AM Reply
I made these for the family tonight and it was a big hit with both the hubby and the kids (Thank God!!!! They are sooooo hard to please)! Thanks for the share!
Kristi — February 1, 2015 @ 3:35 PM Reply
I made these for a birthday party I hosted last night. They were so delicious! I doubled the recipe and used ground beef and ground pork. I made the meatballs a few weeks ahead of time and froze them raw. I baked them the day before the party and then heated them in the delicious sauce In a saucepan right before my guests arrived. There was not one left! So good, thanks for sharing the recipe!
Rena — January 25, 2015 @ 5:04 PM Reply
Hello! First time reader and I saw this recipe and was so happy! But when I saw ginger, I was a little crestfallen. Is ginger a super important ingredient? Or can you live without it?
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Chungah — January 25, 2015 @ 6:18 PM Reply
If you are not a fan of ginger, it would be best to omit it completely.
david — January 18, 2015 @ 4:27 PM Reply
very nice
Meagan — December 18, 2014 @ 8:23 AM Reply
Side question: Where did you get the adorable wooden serving forks? 🙂
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Chungah — December 18, 2014 @ 10:18 AM Reply
I purchased them from Amazon.com.
Christine — December 4, 2014 @ 8:25 PM Reply
Made a double batch the night before for a church function and they were wonderful! I simply reheated before taking them to the ladies Christmas tea & I didn’t change the recipe at all but as I read thru, the peanut butter sounds delicious too! This is a great recipe, thanks for posting.
alyssa — December 2, 2014 @ 10:21 AM Reply
Once again, can i make in advance for a large party? Do they stay ok heating on a heat tray or in a crock pot on warm?
They sound soooo good but I like to have apps done and ready to go when company arrives
All your recipes sound great. Any favorites for a large crowd?
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Chungah — December 2, 2014 @ 11:42 AM Reply
Alyssa, unfortunately, I have never tried using a slow cooker to keep this warm. Please do so at your discretion.
As for large crowd favorites – I personally love this slow cooker spinach and artichoke dip. It’s enough to feed an army and stays perfectly warm in the slow cooker.
John — November 17, 2014 @ 11:07 PM Reply
Chung-ah,
Amazing recipe! I was searching for an Asian style meatball recipe and stumbled into your world. This was unbelievably delicious. I doubled the recipe and made a few little changes. Used 1 LB of beef and 1 LB of ground pork for a little more tender texture and rather than two TBSP of soy sauce, did one of soy and one of fish sauce. Served with some Jasmine rice and a little steamed Broccoli. I understand why he came home early,,,this, plus the one he loves…what could be better?
I spent 35 yrs in California and survived on Asian food. Now I live in the Southern Appalachians and am introducing my ‘Mountain Momma” to new flavors…this one made her eyes glow and her cheeks all rosy! Good food is magical.
jzulaikh — September 15, 2014 @ 9:12 AM Reply
i rarely cook.. but whatever is appetizing to my eyes, i’d try and make them.
this is a very good recipe. just like marie’s, i added 1 T brown sugar, 1 T peanut butter to the sauce. i also sprinkled garlic salt after everything was made with the sesame seeds and green onions.. yumm yumm.
Tracy England — September 14, 2014 @ 1:22 PM Reply
Made a quadruple batch of these and used gluten free panko for our friend. They were delicious and super easy. And sadly there are no leftovers. Will definitely make them again.
Fironica — August 24, 2014 @ 3:29 PM Reply
Just made this! The process was super easy and the end result was so yummy. Thank you for sharing this recipe 🙂 Definitely will make again. The meatballs turned out exactly like the picture you had on this page and looked like put hours of work to make but in truth only an hour or so for 3 pounds of meat.
PS Made mine with half beef and half turkey
Rebecca — April 7, 2014 @ 8:16 AM Reply
I am making these for the second time. They were a huge hit the first time around. I served them with stir-fry noodles. They are a fast delicious meal. Thank you for the recipe?
Nicole — March 2, 2014 @ 7:12 AM Reply
If you don’t mind me asking what do you serve these with?
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Chung-Ah — March 2, 2014 @ 8:08 AM Reply
Nicole, you can serve these as is or alongside some veggies and/or rice.
Robin — January 26, 2014 @ 5:00 PM Reply
Yum, and what a beautiful story.
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Rose — April 9, 2021 @ 7:59 PM Reply
Hello there. I’d really like to make these but I’m afraid it’ll be too much for just my bf and I. Can you give me some advice on how to store the raw mix, like in the fridge or freezer, for long?
Carrie — December 29, 2013 @ 6:38 PM Reply
Could this be made in a slow cooker or at least kept warm in a slow cooker? If so, how would you recommend cooking it?
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Chung-Ah — December 29, 2013 @ 7:43 PM Reply
Unfortunately, I have never made it in a slow cooker but I don’t see why you can’t keep it warm on the low setting for a couple of hours.
Lisa — December 29, 2013 @ 2:46 PM Reply
I have made this recipe repeatedly, and they always come out so so tasty! I have only made them once ahead of time…I baked the meatballs, then reheated them in the microwave, then poured the sauce on top, and they tasted fine.
Jennifer — December 29, 2013 @ 8:37 AM Reply
Hello, this looks lovely. I want to make it for New Year’s Eve but the day before. Any suggestions as to making it ahead and reheating?
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Chung-Ah — December 29, 2013 @ 10:09 AM Reply
I’ve never actually had to reheat these but I’m sure you can do so by either microwaving or re-heating over low heat in a saucepan. Hope that helps!
Jessica — October 26, 2013 @ 3:42 PM Reply
Is the garlic going in raw? Or am I cooking it and then putting it in the meatballs?
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Chung-Ah — October 26, 2013 @ 3:44 PM Reply
I left the garlic uncooked. As long as you mince it well, it should get cooked through in the oven.
Mary-Ann — October 26, 2013 @ 4:36 AM Reply
I added a little brown sugar and a 1-2 tablespoons of peanut butter to my sauce. It was just what it needed.
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Ulie manager — January 18, 2015 @ 9:30 PM Reply
Not good for those with peanut allergies who would never expect peanuts as an ingredient.
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Rome — June 14, 2015 @ 1:00 PM Reply
Yes, Ulie. I am sure she intended to surprise people with peanut allergies by introducing a potentially deadly ingredient.
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Corey — October 21, 2015 @ 12:01 PM Reply
Here are some peanut-free meatballs.
.. PSYCH
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Sierra Bravo Alpha — May 18, 2018 @ 8:35 AM Reply
If you have a peanut allergy, you don’t have to add the peanut butter. I feel sorry for you. Peanut butter really adds something. I’m sure you can find other additions rather than tree nuts and peanuts. Imagine being allergic to sesame seeds! (groan), or worse! garlic and onions! (gasp). I’m not sure eating would be even worth it.
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Ivy — September 21, 2013 @ 8:36 PM Reply
Looking do to this recipe with turkey… suggest any changes to make it work?
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Chung-Ah — September 21, 2013 @ 10:58 PM Reply
Should work great as a substitution! There’s no need to change anything else. Let me know how it turns out!
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Marie — October 26, 2013 @ 4:39 AM Reply
I added 1 tablespoon of brown sugar and 1-2 tablespoons of peanut butter to my sauce. I felt the sauce needed something. Everyone loved it!
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