Hoisin Meatballs Recipes

Steps:

• 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 7 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.

Steps:

• Preheat the broiler; line a baking sheet with foil. Mix the ground beef, 1/4 cup water, 2 tablespoons hoisin sauce, 1 minced garlic clove, 1 teaspoon ginger, 3/4 teaspoon salt and a few grinds of pepper. Form into 12 meatballs. Arrange on the prepared baking sheet and broil, turning once, until browned and cooked through, 6 to 7 minutes.
• Meanwhile, bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse under cold water. Toss with 1 teaspoon vegetable oil to prevent sticking. Whisk 1/3 cup water, the oyster sauce, sesame oil, remaining 1 tablespoon hoisin sauce, 1/4 teaspoon salt and a few grinds of pepper in a liquid measuring cup.
• Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the remaining 2 minced garlic cloves and 2 teaspoons ginger, the scallions (reserve some of the greens for topping), cherry tomatoes and snow peas. Stir-fry until the snow peas are bright green, 30 seconds to 1 minute. Add the noodles and toss. Pour in the sauce mixture and toss until mostly absorbed, 1 to 2 minutes. Divide the noodle mixture and meatballs among bowls. Top with the reserved scallion greens.

Steps:

• Whisk together the hoisin, honey, vinegar, sesame oil, sesame seeds, garlic and ginger in a small saucepan over medium heat. Bring to a low simmer for about 1 minute, then remove from heat. Toss cooked meatballs with sauce in a large bowl. Garnish with additional sesame seeds.

Steps:

• In a large bowl, combine the first 8 ingredients. Crumble beef over mixture and mix lightly but thoroughly., Shape into scant 1-in. balls. Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° until meat is no longer pink, 20-25 minutes., Meanwhile, in a small saucepan, combine the sauce ingredients; heat through. Serve with meatballs.

Steps:

• In a large bowl, combine the first 8 ingredients; stir in bread crumbs. Add pork; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Arrange meatballs into single layers on greased stacked wire racks in a large multi-cooker. Close air-frying lid. Press air-fry function; select custom setting. Press timer; set to 10 minutes. Start. Cook in batches until lightly browned., Meanwhile, in a small bowl, mix sauce ingredients. Remove stacked wire racks. Return all meatballs to pot. Pour sauce over browned meatballs. Cover with glass lid. Press slow-cook function, select pork setting. Press timer; set to 2 hours. Start. , Transfer to serving platter and, if desired, sprinkle with green onions and sesame seeds.

Steps:

• Tip the mince into a bowl with the soy, cornflour, five-spice, chopped water chestnuts and some black pepper. Work everything together, then shape into 12 meatballs.
• Pour the stock into a wide, deep pan and stir in the hoisin and ginger. Add the meatballs, then cover and poach for 5 mins. Drop in the carrots, Chinese leaves, beansprouts, spring onions and sliced chestnuts, then put on the lid and simmer for 5 mins. Ladle into bowls, then serve scattered with spring onion tops.