Ingredients:

  • 1 lb ground pork or lean beef (90/10)
  • 0.5 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 green onions, finely chopped
  • 2 tbsp soy sauce, divided
  • 1 tsp toasted sesame oil
  • 0.5 cup hoisin sauce
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 1 tsp sriracha
  • 1 tsp cornstarch
  • 1 tsp water

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the ground meat, panko breadcrumbs, egg, grated ginger, minced garlic, chopped green onions, 1 tablespoon of soy sauce, and toasted sesame oil. Mix gently by hand until just combined to avoid overworking the protein.
  3. Scoop about 1 tablespoon of mixture and roll into 1 inch balls. Place them on the sheet 1 inch apart.
  4. Bake for 15-20 minutes until the exterior is mahogany-colored and the internal temperature reaches 160°F (71°C).
  5. While meatballs bake, whisk hoisin sauce, rice vinegar, remaining 1 tablespoon of soy sauce, honey, and sriracha in a large skillet over medium heat.
  6. Whisk the cornstarch and water together to create a slurry. Add the slurry to the simmering sauce and stir for 1-2 minutes until the glaze thickens and becomes glossy.
  7. Add the roasted meatballs to the skillet and toss gently to coat thoroughly with the glaze before serving.