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a white plate with three hoisin meatballs stuck with toothpicks
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5 from 3 votes

Cocktail Meatballs

Whip up a batch of light, fluffy, ultra flavorful Cocktail Meatballs in no time, with minimal cleanup! Perfect for parties or on rice!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer or main
Cuisine: Chinese-American
Keyword: Asian meatballs, Asian meatballs recipe, cocktail meatballs, party meatballs
Servings: 16 meatballs
Calories: 127kcal
Author: Isabel Laessig

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper

Ingredients

  • ½ lb. Ground beef
  • ½ lb. Ground pork sausage
  • 1¼ cup Panko breadcrumbs
  • ½ cup Water chestnuts drained and chopped
  • ½ cup Green onions thinly sliced, leave aside 1 Tablespoon garnish
  • ¼ cup Parsley chopped
  • ¼ cup Hoisin sauce
  • 1 Egg
  • 3 cloves Garlic minced
  • 2 Tablespoons Ginger grated
  • 1 Tablespoon Olive oil
  • ¼ teaspoon Salt
  • ¼ teaspoon Pepper

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Instructions

  • Preheat your oven to 375°F, then line a baking sheet with parchment paper and set aside. While the oven preheats, add all the ingredients to a large bowl aside from the oil and 1 tablespoon of green onions.
    ½ lb. Ground beef, ½ lb. Ground pork sausage, 1¼ cup Panko breadcrumbs, ½ cup Water chestnuts, ½ cup Green onions, ¼ cup Parsley, ¼ cup Hoisin sauce, 1 Egg, 3 cloves Garlic, 2 Tablespoons Ginger, ¼ teaspoon Salt, ¼ teaspoon Pepper
    all of the ingredients for hoisin meatballs in a white bowl before being mixed
  • Mix the meatball mixture with a spoon or clean hands until fully integrated.
    fully mixed hoisin meatball mixture in a white dish on a granite counter
  • Using a Tablespoon measure, spoon our 2 Tablespoons of meatball mixture at a time and roll into a ball. If they don't roll well, add more panko. Place the meatballs on the baking sheet.
    raw hoisin meatballs being formed and placed on a baking sheet lined with paper
  • Brush the tops of the raw meatballs with olive oil using a pastry brush.
    1 Tablespoon Olive oil
    raw hoisin meatballs on a paper lined baking sheet being brushed with oil
  • Place the baking sheet in the oven, and bake for 25-30 minutes until browned and the interior reaches 160°F.
    baked hoisin meatballs on a paper lined baking sheet
  • Remove from the oven, brush with more sauce, and serve! Mix ¼ cup Hoisin sauce with 3 Tablespoons water for a tasty dip, if desired.
    baked hoisin meatballs on a paper lined baking sheet being brushed with hoisin sauce glaze

Notes

  • If you're making these meatballs as a party appetizer, make them half-size with only one Tablespoon of mix per meatball.
  • These meatballs are make-ahead friendly! Just roll them out and freeze them on a baking sheet for 3-4 hours, then transfer them to a bag or sealed container. They will last 2-3 months and can be cooked from frozen- just check the interior temperature carefully and add more time!
  • Make sure you use panko breadcrumbs! They look similar to regular, but are fluffier and lighter in texture, making for a less dense meatball.
  • To make this appetizer into an incredible dinner, just serve it up with extra sauce, white rice, and your favorite vegetables! I love adding stir fried onions, peppers, mushrooms and broccoli.

Nutrition

Serving: 1meatball | Calories: 127kcal | Carbohydrates: 7g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 246mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg