Sticky Hoisin Pork Meatballs with Rice and Veggies

• 1 pound ground pork
• 1/4 cup chopped scallions
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/4 teaspoon black pepper
• 1/2 cup hoisin sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon fresh ginger, minced
• 2 cups cooked white rice
• 2 cups mixed vegetables (e.g., bell peppers, snap peas, carrots)
• 2 tablespoons vegetable oil

Steps

1. 1 In a bowl, combine ground pork, scallions, 2 tablespoons hoisin sauce, soy sauce, sesame oil, garlic, and black pepper. Gently mix until just combined.
2. 2 Roll mixture into 1-inch balls. Place on a plate.
3. 3 Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add meatballs in batches, cooking until browned on all sides. Set aside.
4. 4 In the same skillet, add remaining tablespoon of oil and sauté mixed vegetables until tender-crisp.
5. 5 Whisk together 1/2 cup hoisin sauce, honey, rice vinegar, and ginger in a small bowl. Pour over cooked meatballs in the skillet.
6. 6 Simmer sauce until thickened and meatballs are coated, about 5 minutes.
7. 7 Serve meatballs over rice with sautéed vegetables on top.
8. 8 Drizzle extra sauce over the top for added flavor.

Equipment

• Large skillet
• Measuring cups and spoons
• Mixing bowl

Variations

• Substitute ground turkey for pork for a leaner option.
• Add crushed pineapple to the meatball mixture for a tropical twist.

Substitutions

• If hoisin sauce is unavailable, use a mix of soy sauce, honey, and a bit of chili paste.

Pairings

• Serve with jasmine rice for an authentic touch.
• A cold glass of green tea complements the flavors nicely.

Nutrition

Tips

• For gluten-free, ensure your hoisin and soy sauces are certified gluten-free.
• Add a splash of sesame seeds for garnish for extra texture and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Meatballs freeze well for up to 3 months. Thaw in the fridge and reheat in a sauce to prevent drying out.

Serving Suggestions

• Serve with a side of steamed broccoli for added greens.
• Pair with a simple cucumber salad for a refreshing contrast.

FAQ