Hoisin Glazed Pork Meatballs

Votes: 3

Time: 1 hour 15 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 384, total fat 27 G., saturated fats 8 G., proteins 19 G., carbohydrates 17 G., fiber 3 G., cholesterol 108 mg, sodium 563 mg, sugar 9 G.

These pork meatballs with cabbage, shiitake mushrooms, green onions, ginger, and garlic, along with sesame oil and soy sauce, will delight you with their rich, full-bodied flavor. The sweet yet tangy blend of hoisin and sriracha sauces does double duty: it glazes the meatballs and serves as a dipping sauce. And the lettuce leaves make them easy to serve and eat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meatballs

2 tablespoons of vegetable oil
3 cups finely shredded cabbage (about a quarter of a head)
220 g shiitake mushrooms, stems removed, caps thinly sliced
2 large eggs + 1 egg white
700 g of minced pork
4 green onions, chopped
3 cloves garlic, crushed
5 cm ginger root, peeled and finely grated (about 1 tbsp.)
3 tablespoons lightly salted soy sauce
1 tbsp dark sesame oil
2 teaspoons of sugar
2 tsp cornstarch

Sauce

0.5 cup hoisin sauce
2 teaspoons Sriracha sauce
1 tsp. rice vinegar
1 tbsp. sugar
3 tablespoons sesame seeds
1 head Boston lettuce, leaves separated

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: minced pork, shiitake mushrooms, hoisin sauce, Sriracha sauce, rice vinegar, Boston salad, sesame

Cooking the dish according to the recipe:

Prepare the meatballs:

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and sprinkle with 1/4 teaspoon salt; cook, stirring occasionally, until tender, about 4 minutes. Transfer the cabbage to a plate and let cool.
Wipe out the skillet, then add the remaining 1 tablespoon of vegetable oil and the mushrooms. Season with 1/4 teaspoon of salt and a few turns of black pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to a plate with the cabbage and let them cool.

Preheat oven to 200°C and line a baking sheet with parchment paper.
Lightly beat the eggs and egg whites in a large bowl. Add the ground pork, green onions, garlic, ginger, soy sauce, sesame oil, sugar, and cornstarch. Add the cabbage, mushrooms, and a few turns of the black peppercorn grinder and mix with your hands (do not pack the mixture too tightly). Wet your hands with water and form the meat mixture into 18 balls (about 5 cm each); place them on the prepared baking sheet.
Prepare the sauce:

Combine hoisin sauce, Sriracha, vinegar, sugar, and 1 tablespoon water in a bowl; set aside 1/2 cup of the sauce for serving. Brush the meatballs with the remaining sauce and sprinkle with sesame seeds.
Bake until cooked through, 18–22 minutes. Serve on lettuce leaves with the glaze.