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 mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Appetizer or main
Cuisine: Chinese-American
Keyword: Asian meatballs, Asian meatballs recipe, cocktail meatballs, party meatballs
Servings: 16 meatballs
Calories: 127kcal
Mixing bowl
Baking sheet
Parchment paper
- 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!
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
Mix the meatball mixture with a spoon or clean hands until fully integrated.
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.
Brush the tops of the raw meatballs with olive oil using a pastry brush.
1 Tablespoon Olive oil
Place the baking sheet in the oven, and bake for 25-30 minutes until browned and the interior reaches 160°F.
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.
- 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.
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