Sticky Hoisin Pork Meatballs (Freezer Batch)

By Sprig Originals ✓ · cooked up in Sprig

A big tray of ginger-scallion pork meatballs baked in the oven and tumbled in a glossy hoisin-honey glaze. The glaze is a straight reduction with no cream or cornstarch, so it freezes solid and comes back thick and sticky instead of thin and watery. Pack them in flat freezer bags and reheat straight from frozen in a covered skillet for a rice-bowl dinner in about 12 minutes.

Ingredients

• 1 lb ground pork
• 1/2 cup panko breadcrumbs
• 1 large egg
• 4 scallions, finely chopped
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, grated
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil

• 1/3 cup hoisin sauce
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar

Instructions

1. Heat the oven to 425F (220C) and line a large rimmed baking sheet with parchment. In a big bowl, combine the ground pork, panko, egg, scallions (save a spoonful of the green tops for serving), ginger, garlic, 1 tbsp soy sauce and the sesame oil. Mix with your hands just until it comes together — overworking makes the meatballs dense.
2. Roll into 24 meatballs, about 1 1/2 inches each, and space them out on the sheet. Bake for 15-18 minutes, until browned at the edges and an instant-read thermometer reads 160F (71C) in the middle.
3. While they bake, stir the hoisin, honey, 2 tbsp soy sauce and rice vinegar together in a large skillet. Simmer over medium heat for 2-3 minutes, until it thickens enough to coat a spoon. Do not add cornstarch — the plain reduction is what keeps it from weeping in the freezer.
4. Tip the baked meatballs into the skillet and toss for 1-2 minutes over low heat until every one is glossy. Serve some now over rice with the reserved scallion greens.
5. To freeze: spread the glazed meatballs on the baking sheet and cool completely at room temperature for 30 minutes (packing them warm creates ice crystals and watery sauce). Divide between zip-top freezer bags in single layers, scraping in any glaze left in the pan.
6. Press the bags flat, squeeze out the air, seal, label and freeze for up to 3 months. Flat bags thaw and reheat far faster than a solid block in a tub.
7. To reheat from frozen: put the meatballs in a skillet with 3 tbsp water, cover, and set over medium-low for 10-12 minutes, shaking the pan occasionally, until heated through and the glaze is sticky again. Or bake covered with foil at 350F (175C) for 20-25 minutes, or microwave covered on high for 3-4 minutes, stirring halfway.

Chef's tips

Nutrition (per serving, estimated)

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