Sticky Hoisin Meatballs

Ingredients

For the Meatballs

• 1 lb Ground Beef or Turkey
• 1/4 cup Breadcrumbs
• 2 Tbsp Hoisin Sauce
• 1 Tbsp Soy Sauce
• 1 Tbsp Minced Garlic
• 1 Tbsp Minced Ginger
• 1 Egg, whisked
• 1 tsp Sesame Oil
• CWG No Salt Onion Black Pepper Blend
• CWG Teriyaki Blend

For the Sticky Hoisin Glaze

• 1/2 cup Hoisin Sauce
• 1 Tbsp Soy Sauce
• 2 Tbsp Rice Vinegar
• 1 Tbsp Sesame Oil
• 1 Tbsp Water

For the Fresh Scallion Sauce

• 1/4 cup Finely Chopped Scallions
• 2 Tbsp Soy Sauce
• 1 Tbsp Rice Vinegar
• 1 Tbsp Sesame Oil
• 1 tsp Sugar

Instructions

In a large mixing bowl, combine your ground beef or turkey with the breadcrumbs, 2 tablespoons of hoisin sauce, 1 tablespoon of soy sauce, minced garlic, minced ginger, the beaten egg, and sesame oil. Season with a pinch of CWG No Salt Onion Black Pepper Blend and CWG Teriyaki Blend.

Use your hands to mix the ingredients gently — overworking the meat leads to tough, dense meatballs. Mix only until just combined. Scoop about two tablespoons of the mixture and roll into golf-ball-sized spheres.

Heat a heavy skillet over medium-high heat with a splash of vegetable oil. Brown the meatballs in batches, being careful not to crowd the pan (crowding causes steaming rather than searing).

Reduce heat to medium. If there are burnt crumbs in the pan, wipe it out quickly with a paper towel. Pour in the hoisin sauce, soy sauce, rice vinegar, sesame oil, and water. Stir constantly until the sauce begins to bubble and look glossy.

Return the browned meatballs to the pan and gently toss to coat every meatball in the glaze. Cover and simmer on low-medium heat for 4–6 minutes.

While the meatballs simmer, prepare the scallion sauce: whisk together the finely chopped scallions, soy sauce, rice vinegar, sesame oil, and sugar until the sugar fully dissolves.

Transfer the meatballs to a serving platter, spoon any remaining glaze from the pan over the top, and drizzle with the fresh scallion sauce just before serving.