A delicious Asian meal at home that is easy to prepare and has a lovely spicy sweet flavor. The extra glaze is great served with rice accompanied by your favorite vegetables. The pickled ginger is delicious and you can usually find it at your favorite sushi counter in the market. Prepare the meatballs ahead and store in fridge until you are ready to bake.

Yield:4-6 servings


for meatballs:

  • 1 pound ground pork
  • 1 pound lean ground beef
  • 2 tablespoon hoisin sauce
  • 4 tablespoons soy sauce
  • 1-2 tablespoons minced picked ginger (love the subtle sweetness of the pickled ginger)
  • 3 garlic cloves, minced
  • 3 scallions, finely chopped
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon chili garlic paste
  • 1 cup panko breadcrumbs
  • 2 egg yolks, lightly beaten
  • Fresh cracked pepper
  • Chopped scallions for garnish
  • Sesame seeds for garnish

for sauce:

  • 1/2 cup hoisin sauce
  • 4 tablespoons ketchup
  • 2 tablespoons honey
  • 2-3 teaspoons freshly grated ginger
  • 2-3 teaspoons chili garlic paste
  • 4 tablespoons Mirin
  • 2 teaspoon toasted sesame oil (5ml)
  • 2 tablespoon ps soy sauce (15ml)


for meatballs:

Preheat oven to 400°F. If not chopping by hand, place scallions, ginger, garlic in food processor and pulse to combine. In a measuring cup, place all wet ingredients together and whisk well. If using the processor, combine the meats, mix-ins, liquid and panko in the processor and pulse about 10 times until well incorporated. Otherwise, transfer the ingredients into a large mixing bowl and blend well with your hands.

Line a large baking sheet with parchment, scoop about 1-2 tablespoons of meatball into your hand and roll. Place on prepared sheet about 1 inch apart. Bake meatballs for about 18 to 20 minutes.

for glaze:

While meatballs are baking, combine all ingredients for glaze in a small saucepan. Heat on low until well combined and warm. During the last few minutes of cooking, using a pastry brush, glaze the meatballs with the warm glaze. When meatballs are finished baking, remove from oven and generously brush them again. Use remaining glaze to drizzle meatballs or as a dip on the side. Garnish with scallions and sesame seeds. Serve with rice and enjoy!