Sweet Hoisin Meatballs with Ginger and Garlic

My hoisin meatballs are tender, juicy, and coated in a glossy hoisin glaze that’s sweet, savory, and deeply craveable. They’re made with almond flour instead of breadcrumbs for an especially soft, tender bite, and they’re shockingly simple to make.

These hoisin meatballs are the kind of dish you make once and immediately want to put into weekly rotation. They’re tender, juicy, and coated in a glossy hoisin glaze that’s sweet, savory, and deeply craveable. As the sauce bubbles down, it thickens and clings to each meatball in a sticky, glossy coat.

To keep the texture soft and delicate, the meatballs are made with almond flour instead of breadcrumbs. It melts right into the mixture, giving the meatballs a subtle nuttiness and helping them hold together beautifully. The result is a tender bite that still has plenty of structure, no dry or crumbly meatballs here.

And the best part? They taste as if you fussed over them, but they’re shockingly simple to make. Pile them over rice, tuck them into lettuce cups, or set out a platter with toothpicks for a crowd. If you love them as much as I think you will, I’ve got a whole collection of meatball recipes worth working through. However you serve them, that sticky hoisin glaze keeps everyone coming back for more.

How do I make hoisin meatballs ahead of time? You can prepare and bake the meatballs ahead of time, and you can also prepare the sauce. Store them separately until you’re ready to serve.

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4.91 stars (32 ratings)

Sweet Hoisin Meatballs with Ginger and Garlic

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

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Tender, juicy hoisin meatballs coated in a sweet and savory hoisin glaze, made with almond flour for an extra-soft texture. Pile them over rice, tuck them into lettuce cups, or serve them on a platter with toothpicks for a crowd.

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Ingredients

Meatballs

• ▢ 1 lb ground pork
• ▢ 1 lb ground beef
• ▢ 2 tablespoons toasted sesame oil
• ▢ 2 tablespoons soy sauce
• ▢ 2 tablespoons ginger (finely minced)
• ▢ 6 cloves garlic (finely minced)
• ▢ 2 large eggs
• ▢ 1 cup almond flour (can sub quick oats or breadcrumbs)

The Sauce

• ▢ 1 cup hoisin sauce
• ▢ ½ cup apple cider vinegar
• ▢ 2 tablespoons ginger
• ▢ 3 cloves garlic
• ▢ 1 tablespoon soy sauce
• ▢ 1 tablespoon toasted sesame oil
• ▢ Sesame seeds and green onions (to serve)

Instructions 

• Preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Combine the ingredients for the meatballs in a large bowl and mix them together well.
  1 lb ground pork, 1 lb ground beef, 2 tablespoons toasted sesame oil, 2 tablespoons soy sauce, 2 tablespoons ginger, 6 cloves garlic, 2 large eggs, 1 cup almond flour
  
• Use a large cookie scoop to portion out the meatballs then roll them into balls and place them on the prepared baking sheet.
  
• Bake the meatballs in the oven for 18-24 minutes, or until they have browned and are cooked through. If you have an instant-read meat thermometer, it should read 165 degrees Fahrenheit.
  
• While the meatballs are baking, prepare the sauce. Combine the sauce ingredients in a medium-sized pot and bring it to a boil over high heat. Reduce the heat and simmer the sauce for 2-3 minutes. Remove the pot from the heat.
  1 cup hoisin sauce, ½ cup apple cider vinegar, 2 tablespoons ginger, 3 cloves garlic, 1 tablespoon soy sauce, 1 tablespoon toasted sesame oil
  
• When the meatballs are cooked, remove them from the oven, put them into a large mixing bowl, and pour the sauce over top. Gently stir them around until they are coated.
  
• Serve the meatballs topped with a sprinkle of sesame seeds and some sliced green onions.
  Sesame seeds and green onions
  

Nutrition

Serving: 3 meatballs, Calories: 465kcal (23%), Carbohydrates: 14g (5%), Protein: 34g (68%), Fat: 30g (46%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 148mg (49%), Sodium: 733mg (32%), Potassium: 561mg (16%), Fiber: 2g (8%), Sugar: 7g (8%), Vitamin A: 74IU (1%), Vitamin C: 1mg (1%), Calcium: 57mg (6%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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