Dinner

Sticky Hoisin Meatballs with Scallion Sauce Recipe

ByLila Prescott March 13, 2026March 13, 2026

Introduction

These sticky hoisin meatballs are packed with bold flavors and a perfect balance of sweet and savory. Topped with a fresh scallion sauce, they make a delicious appetizer or main dish you’ll want to make again and again.

The image shows a close-up of a bowl filled with about two layers of glossy, dark brown meatballs covered in shiny sauce. Each meatball has a textured surface with a caramelized glaze that catches the light. They are topped with bright green chopped scallions scattered evenly and small white sesame seeds sprinkled all over. The bowl is white, round, and deep, with a smooth rim. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground pork or beef
1/2 cup breadcrumbs

1/3 cup hoisin sauce
2 tbsp soy sauce

4 cloves garlic, minced
1 tbsp ginger, minced

1 large egg
1 tbsp sesame oil
Salt and pepper, to taste

1/4 cup hoisin sauce
2 tbsp soy sauce
1 tbsp rice vinegar

1 tbsp sesame oil
1/4 cup water
1/4 cup scallions, finely chopped

1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil

1 tsp sugar

Instructions

Step 1: In a large bowl, combine ground meat, breadcrumbs, 1/3 cup hoisin sauce, 2 tablespoons soy sauce, minced garlic, minced ginger, egg, 1 tablespoon sesame oil, and a pinch of salt and pepper. Mix lightly by hand to avoid overworking, then shape into golf-ball-sized meatballs.
Step 2: Heat a skillet over medium-high heat and add a splash of neutral oil. Brown the meatballs in batches without crowding, turning until caramelized on all sides. Remove and set aside.

Step 3: Reduce heat to medium-low and wipe out any crumbs from the pan if needed. Add 1/4 cup hoisin sauce, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 1/4 cup water. Stir and cook until the sauce is glossy and fragrant.
Step 4: Return the meatballs to the pan, toss to coat in the sauce, cover, and simmer gently for 4 to 6 minutes until the sauce thickens and meatballs are cooked through.
Step 5: Whisk together the scallion sauce by mixing finely chopped scallions, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon sugar in a small bowl. Set aside.

Step 6: Serve the sticky hoisin meatballs drizzled with the scallion sauce. Garnish with extra chopped scallions if desired for added color and crunch.

Tips & Variations

For more depth, try adding a pinch of five-spice powder to the meat mixture.
Substitute ground turkey for a leaner option without sacrificing flavor.

Serve over steamed rice or noodles to make it a fuller meal.
If you like heat, add a splash of chili garlic sauce to the scallion sauce.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water if the sauce has thickened too much. The scallion sauce is best added fresh before serving.

How to Serve

A close-up view of many meatballs in one layer, each coated in a thick, glossy dark brown sauce that gives a shiny look. On top of the meatballs are small, bright green pieces of chopped scallion, adding a fresh pop of color. There are also small white sesame seeds scattered across the meatballs and sauce. All the meatballs rest in a round white bowl with a smooth edge, set on a white marbled surface. The image shows good lighting highlighting the shine and texture of the sauce on the meatballs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day in advance and keep them refrigerated. Brown and cook them fresh just before serving for the best texture and flavor.

What if I don’t have hoisin sauce?

Hoisin sauce provides the signature sweetness and depth. If unavailable, try mixing soy sauce with a bit of honey and a touch of garlic powder as a simple substitute.