Hoisin Sriracha Glazed Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
40 meatballs
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Calories
39 kcal
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Course
Main Course
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Cuisine
Asian
Hoisin Sriracha Glazed Meatballs
Description
Hoisin Sriracha Glazed Meatballs begin with mixing ground beef or chicken with finely grated onion, garlic, panko, Parmesan cheese, and a whisked egg to hold the mixture together. The meatballs are portioned evenly, avoiding overworking to keep them tender, then baked at 400°F until fully cooked and lightly browned.
While baking, a glaze is prepared by simmering beef broth, hoisin sauce, and sriracha over low heat, then thickened by whisking in a cornstarch slurry. This results in a glossy sauce with balanced sweetness from the hoisin and heat from the sriracha. After baking, the meatballs are coated with this sauce for a rich finish.
This dish can be served as an appetizer or main, offering a blend of tender textured meatballs with a sticky, mildly spicy-sweet glaze. Adjusting the hoisin to sriracha ratio customizes the sweetness and heat level.
Ingredients
Meatballs
- 2 lb ground beef or ground chicken
- 1/2 onion grated or chopped finely
- 6 cloves garlic grated or minced
- 1 egg whisked
- 1/2 cup panko
- 1/2 cup Parmesan Cheese grated or chopped finely
- salt to taste
- black pepper to taste
Hoisin Sriracha Glaze
- 1 cup beef broth or stock
- 1/2 cup hoisin sauce
- 3 tbsp sriracha
- 1/2 tbsp cornstarch to make a slurry
Instructions
- Heat the oven to 400F.
- While the oven is heating, mix together the onion, garlic, salt, pepper, panko, parmesan cheese, and one egg together and then mix it into the ground beef. Do not over mix.
- Shape the meatballs (I used my little cookie scooper to portion out my meatballs so they’re the same sized to make sure they cook evenly). As your meatballs will get denser as they cook, avoid overpacking/over-rolling your meat.
- On a sheet pan, place a piece of parchment paper or spray with non-stick, then place your meatballs on the sheet pan without over crowding them. Pop them into the oven for around 20-25 minutes, until they're cooked through.
- While the meatballs are baking, in a sauce pan, combine the beef broth, hoisin sauce, and sriracha and stir on low heat. Once combined, create a cornstarch slurry (1:1 cornstarch to water ratio) and stir into the sauce. Keep stirring until the sauce has thickened. Give it a taste and adjust the hoisin to sriracha ratio if necessary. Set aside once done.
- Once the meatballs are done, coat the meatballs in the sauce either a couple at a time in the sauce pan or just a larger pan or bowl to fit all the meatballs in and coat. If there's leftover sauce, coat your side of choice with it!
Nutrition Information
Show DetailsNutrition Facts
Serving: 40meatballs
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Serving | 40meatballs | |
| Calories | 39kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Cholesterol | 12mg | 4% |
| Sodium | 126mg | 5% |
| Potassium | 61mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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