Hoisin Cocktail Meatballs


  • 1/2 pound ground pork (230g)
  • 1/2 pound ground beef (230g)
  • 1 tablespoon hoisin sauce (15ml)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon ginger, minced or grated
  • 2 garlic cloves, minced or grated
  • 1 scallion, minced
  • 1 teaspoon toasted sesame oil (5ml)
  • 1 tablespoon honey (15ml)
  • 1/2 cup panko breadcrumbs (1 ounce; 30g)
  • 1 egg, lightly beaten
  • 1/4 teaspoon freshly ground black pepper
  • Ty Ling Hoisin Sauce
  • 1 scallion, finely chopped
  • 1 teaspoon toasted sesame seeds (2g)


  1. For the Meatballs: Adjust oven rack to center position and preheat oven to 375°F (190°C). Place all the meatball ingredients into a large mixing bowl and, using your hands, mix together until blended (but don’t overmix).

  2. With wet hands (to keep the meatballs from sticking), form 1 to 1 1/2 tablespoon-sized meatballs. (Using a 1/2 ounce portion scoop makes this easier but you can also do it by eye). Place balls about an inch apart on a parchment-lined baking sheet. Bake meatballs until just cooked through, 15 to 20 minutes.

  3. To Serve: Brush Ty Ling Hoisin Sauce onto meatballs and top with scallions and sesame seeds. Serve with extra hoisin glaze on the side for dipping.