This Asian inspired meatball recipe, Hoisin Sriracha Glazed Meatballs, will quickly become a meal prep favourite! Coated with a delicious sauce with a hint of spice, you’re going to want to eat it all week!
Hoisin Sriracha Glazed Meatballs
I’ve been craving meatballs recently and because I’ve been wanting to try some new glazes, I decided to go with some traditional meatballs so I could play around with a delicious glaze. These Hoisin Sriracha Glazed Meatballs are my new go-to meatballs! They’re perfect on their own as an easy appetizer and they’re also perfect for meal prepping. This Asian meatballs is inspired by my Honey Sriracha Meatball recipe and Hoisin Glazed Salmon Meal Prep. I essentially combined the two to make this Hoisin Sriracha Glazed Meatball recipe!
The Easiest & Simple Method of Making Meatballs
The meat: You can use any type of ground meat or a mix of ground meat you’d like. I’ve done 50/50 turkey meat to beef, chicken to beef, etc but for this recipe, I used full beef because it was what I had in my freezer (I tend to buy in bulk to keep in my freezer for cravings like these!). Keep in mind that if you want super tender meatballs, you should use a fattier meat. Another way to make sure the meatballs stay tender is to make sure to avoid overworking the meat. I mixed the meats only until the add-ins and the meat is combined.
Spices, Breadcrumbs, & Add ins: I went the simple route with this asian inspired meatball recipe because I wanted the hoisin sriracha glaze to shine. I went with a simple onion, garlic, salt, pepper, panko (instead of breadcrumbs), parmesan cheese, and one egg. If you don’t have panko, I recommend soaking some breadcrumbs with milk but I had a ton of panko leftover so that’s what I used. I’d also recommend grating your onions, garlic, and parmesan cheese if you want it to blend in with the meat more but I personally finely diced them because I like the texture of them. You can also add herbs if you’d like but I wanted to keep this meatball as simple as possible.
Shaping the Meatballs: I used my little cookie scooper to portion out my meatballs so they’re the same sized to make sure they cook evenly. As your meatballs will get denser as they cook, avoid overpacking/over-rolling your meat.
Cooking Method: You can cook meatballs via braising on the stovetop or in the oven. I personally find the oven method the easiest because it doesn’t require me babysitting the meatballs on the stove. I recommend baking the meatballs for around 25 minutes at 400F.
Making these Hoisin Sriracha Meatballs into a Meal
To make this meatball recipe into a meal prep, I served the meatballs with a side of couscous that was cooked in beef broth to add an extra layer of flavour. I also made a little extra glaze and drizzled it on top of the couscous as well. Other things you can serve this meatball meal prep with are…
- turn it into a sandwich/sub
- mashed potatoes
- in a lettuce cup
- rice noodles
- on a pizza
- in a salad
- whatever your heart desires!
Hoisin Sriracha Glazed Meatballs
- 2 lb ground beef, or ground chicken
- 1/2 onion, grated or chopped finely
- 6 cloves garlic, grated or minced
- 1 egg, whisked
- 1/2 cup panko
- 1/2 cup parmesan cheese, grated or chopped finely
- salt and pepper, to taste
Hoisin Sriracha Glaze
- 1 cup beef broth/stock
- 1/2 cup hoisin
- 3 tbsp sriracha
- 1/2 tbsp cornstarch, to make a slurry
- Heat the oven to 400F.
- While the oven is heating, mix together the onion, garlic, salt, pepper, panko, parmesan cheese, and one egg together and then mix it into the ground beef. Do not over mix.
- Shape the meatballs (I used my little cookie scooper to portion out my meatballs so they’re the same sized to make sure they cook evenly). As your meatballs will get denser as they cook, avoid overpacking/over-rolling your meat.
- On a sheet pan, place a piece of parchment paper or spray with non-stick, then place your meatballs on the sheet pan without over crowding them. Pop them into the oven for around 20-25 minutes, until they're cooked through.
- While the meatballs are baking, in a sauce pan, combine the beef broth, hoisin sauce, and sriracha and stir on low heat. Once combined, create a cornstarch slurry (1:1 cornstarch to water ratio) and stir into the sauce. Keep stirring until the sauce has thickened. Give it a taste and adjust the hoisin to sriracha ratio if necessary. Set aside once done.
- Once the meatballs are done, coat the meatballs in the sauce either a couple at a time in the sauce pan or just a larger pan or bowl to fit all the meatballs in and coat. If there's leftover sauce, coat your side of choice with it!
Nutrition Per Serving
RESOURCES AND TIPS FOR MEAL PREPPING
- How To Cook Chicken Breasts Perfectly
- What Is An Instant Pot
- Tips To Help You Meal Prep For The Week Successfully
- Tips for Meal Prepping on a Budget
- 7 Freezer Friendly Chicken Marinades
- 5 Freezer Friendly Marinades
Other places to connect with me
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Vlogs/Recipe Videos: Youtube
I love that you bought the meat for this in bulk and had it on hand! You’ve totally inspired me to plan ahead- I actually have several dinners worth of soups frozen right now, and one thawed in the fridge for tonight. These meatballs look delicious too- I love hoisin!
This meatball recipe is calling my name. Love the combination of flavours. Perfect for parties, to stuff into subs…and a twist for pasta too. I have never met a meatball I did not love.
What a great tip using a cookie scooper. My meatballs were all the same size and cooked perfectly. Delicious recipe! :)
Girl you are like my soul sista. I have been making SO many things with Sriracha and hoisin lately. But I was not nearly as smart as you to think to make MEATBALLS. Genius.
This salty and spicy combo sounds absolutely mouthwatering. And I love just how many things you can pair them up with! This can’t ever get boring. I can’t wait to try them :)
Oh man, hoisin and sriracha are two of my very favorite things and these look so, so amazing! Adding them to my must-make list for ASAP!
We start panicking if we don’t have any meatballs in the freezer. We make up several batches of them just so we can have them throughout the week. There are so many dishes and sauces you can put on them. I love the hoisin sriracha glaze you put on them. All in the males in the family would go nuts over them.
I am drooling over the sound of that glaze! Maple and sriracha is such a fantastic combo, and I can only imagine how fantastic it tastes with meatballs. What a great dinner idea for a busy schedule, and I love that you can make the meatballs with different types of meats, depending on what you have in the refrigerator or freezer. So versatile!
That sauce sounds amazing. Love spicy and sweet together. Thank you for all the serving suggestions. I think making them appetizer size and serving with lettuce cups is brilliant.
Is there something else I could substitute for the parmesan?
You can use another cheese if you prefer, but I’ve always used parmesan.
Sorry, I should have been more specific – I mean something that isn’t dairy.
The best suggestion I have is maybe to use Daiya’s dairy-free cheese. The parmesan is used as a binder, and you’ll need something melty.
Gotcha, thanks, I’ll give it a try!