Chinese Beef Meatballs in Hoisin Sauce
Recipe by Mike Reid
Serve 4 | 
Prep 5-7 min | 
45 minutes
Ingredients:
For Meatballs:
- 500g ground beef
- 2 spring onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp fresh ginger, grated
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 egg, lightly beaten
- 50g panko breadcrumbs
- Pinch of salt and black pepper
For the Hoisin Sauce:
- 4 tbsp hoisin sauce
- 4 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 3 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp cornstarch, dissolved in 2 tbsp water
To serve:
- Steamed jasmine rice
- Stir-fried greens (such as bok choy, broccoli, or green beans)
- Fresh coriander and sesame seeds, for garnish
Method
- In a large bowl, combine the ground beef, chopped spring onions, garlic, grated ginger, soy sauce, sesame oil, oyster sauce, egg, and panko breadcrumbs. Season lightly with salt and black pepper. Mix until just combined, being careful not to overwork the mixture.
- Form the mixture into small meatballs (around 2 tablespoons each) and set aside. Heat a large pan over medium-high heat and add a drizzle of oil. Sear the meatballs in batches until browned on all sides and nearly cooked through, about 5-6 minutes. Remove and set aside.
- In the same pan, add the hoisin sauce, oyster sauce, soy sauce, sesame oil, rice vinegar, and brown sugar, stirring until smooth. Bring to a gentle simmer and add the cornstarch slurry. Continue stirring until the sauce thickens slightly.
- Return the meatballs to the pan, stirring to coat them in the sauce. Simmer for another 5-6 minutes, or until the meatballs are fully cooked and glazed in the sauce.
