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Hoisin Meatballs

These meatballs are braised in hoisin sauce and cabernet sauvignon for a delicious, rich sauce. If you prefer not to use wine, substitute beef broth. —Lisa de Perio, Dallas, Texas
  • Total Time
    Prep: 15 min. Cook: 2-1/2 hours
  • Makes
    about 2 dozen


  • 1 cup dry red wine or beef broth
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 1 large egg
  • 4 green onions, chopped
  • 1/4 cup finely chopped onion
  • 1/4 cup minced fresh cilantro
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound ground beef
  • 1 pound ground pork
  • Sesame seeds


  • Preheat broiler. In a 3-qt. slow cooker, whisk together wine, hoisin sauce and soy sauce. Cook, covered, on high 30 minutes. Meanwhile, combine next seven ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs; place on a rack in a broiler pan. Broil 3-4 in. from heat until browned, 3-4 minutes.
  • Add meatballs to slow cooker. Cook, covered, on low, stirring halfway through, until meatballs are cooked through, 2-3 hours. Sprinkle with sesame seeds.
    Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high until heated through, about 8 minutes, gently stirring halfway through.
Nutrition Facts
1 meatball: 73 calories, 5g fat (2g saturated fat), 28mg cholesterol, 156mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 6g protein.

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