These juicy meatballs are seasoned with hoisin sauce and chili garlic sauce, and topped with a hoisin glaze. A perfect sweet and savory combination with a little kick.
Remember I said that I would tell you more about our trip last week? We are going to JAPAN and HONG KONG in February! Three years ago, we went to Tokyo and Bryan fell in love with Japan, so we are going back. This time, we are heading to Kyoto, Osaka and Nara. We will be in Japan for 10 days and then, we will go to Hong Kong for 5 days.
In the past month or so, I have been spending a lot time in researching and putting the Japan itinerary together. Matcha, temples, okonomiyaki, and deer… Super exciting! My mind has been filled with everything about Japan these days. Earlier this week, I even dreamt about Kobe beef and matcha parfait (in real dreams). Guys, I think I am seriously going a little overboard! 😛
Ok, enough of Japan for now. Let’s talk about meatballs. This week, I am sharing a recipe from Blue Apron. Few months ago, Bryan and I received a Blue Apron gift from a friend. We tried it out for 2 weeks. We really enjoyed everything. The recipes are easy to follow and the food were delicious. If I am not a food blogger and I don’t need to develop recipes, I will definitely continue with Blue Apron. Let me be clear, this is not a sponsored post. We simply love all the food we tried, especially these meatballs.
What made these meatballs special? It’s all about the hoisin sauce and chili garlic sauce. Little sweetness and little kick. Instead of just using ground turkey, I mixed in ground pork as well, which added more flavors. These little meatballs were moist and packed with flavors. Toss them with the tender zucchini slices and combine everything with a reduced hoisin glaze. Along with hot steamed rice, this is a balance and incredibly delicious meal. Who needs to order take-out when you can make something better at home?
Hoisin Pork and Turkey Meatballs with Zucchinis
- 2 zucchinis (cut lengthwise in half and cut crosswise into ¼-inch thick pieces)
- ¼ cup hoisin sauce
- ½ cup water
- 3 green onions (the green part, cut into ½-inch pieces)
- black sesame seeds (optional)
- white sesame seeds (optional)
- vegetable oil
- ground black pepper
- 3 green onions (only the white part, finely chopped)
- 3 garlic cloves (minced)
- 1 tablespoon ginger (minced)
- 5 ounces ground pork
- 5 ounces ground turkey
- ¼ cup panko (Japanese breadcrumbs)
- 2 teaspoons chili garlic sauce
- 1 tablespoon Hoisin sauce
- ½ teaspoon salt
- ground black pepper
- In a medium nonstick pan over medium-high heat, heat 2 teapoons vegetable oil. Add the white part of green onions, garlic, and ginger. Cook and stir until softened and fragrant, about 1 – 2 minutes. Transfer to a small bowl and let it cool to room temperature.
- In a large bowl, using your hands, gently mix the ground pork and ground turkey until almost blended. Add panko, chili garlic sauce, Hoisin sauce and the cooled green onion and ginger mixture. Season with ½ teaspoon salt and pinch of ground black pepper. Gently combine everything together. Form the mixture into 14 – 16 meatballs and place on a large plate.
- In a large skillet over medium-high heat, heat 1 tablespoon vegetable oil. Add the meatballs and cook until browned on all sides, about 6 – 7 minutes. Make sure to rotate them for even cooking. Transfer the meatballs to a large plate. Set aside.
- In the same pan over medium-high heat, add 2 teaspoons vegetable oil. Add zucchinis and cook until lightly browned and slightly softened, about 4 minutes. Add ¼ cup hoisin sauce, ½ cup water and meatballs. Cook for about 5 minutes or until the sauce is thickened slightly and the meatballs are cooked through, stirring occasionally. If needed, season with salt and pepper. Transfer meatballs and zucchinis to servings plates. Top with the green part of green onions and sprinkle with sesame seeds. Serve hot with steamed rice.