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Appetizers / Snacks

Cocktail Meatballs with Hoisin BBQ Sauce

These sweet-and-sassy Asian-inspired meatballs are ready to party — perfect for picking up with a toothpick for an easy, bite-sized appetizer. Pork meatballs smothered in a sweet-and-spicy glaze, these are completely addictive.

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Test Kitchen Tip

The meatball mixture can be made a day ahead, covered, and chilled. The sauce can be made 2 days ahead and chilled, then reheated before serving.


Preheat oven to 400°. Line a baking sheet with parchment.

For the meatballs, combine pork, panko, scallion whites, garlic, and ginger. Whisk together egg, soy sauce, sherry, and sesame oil; add to pork mixture, mixing until combined. Form pork mixture into 48 balls using a #60 scoop (2 tsp.), each weighing ½-oz., and arrange on prepared baking sheet.

Bake meatballs until a thermometer inserted into centers registers 160°, 10–12 minutes.

For the sauce, heat vegetable oil in a saucepan over medium-low. Add garlic and ginger; cook until fragrant, 1–2 minutes. Stir in hoisin, ketchup, vinegar, water, chili garlic sauce, soy sauce, and sesame oil; bring to a simmer. Cook sauce until it thickens, about 5 minutes; season with salt.

Toss meatballs with sauce and transfer to a serving platter. Drizzle any remaining sauce over the top.

Top meatballs with scallion greens and sesame seeds.


Use a scale to weigh each meatball. This ensures you yield forty-eight meatballs and that they cook in the same amount of time.

Nutritional Facts

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