Sticky Asian meatballs with sesame mash

Four china spoons each folding a meatball with sauce and green.
Summer is the season of entertaining, and these sticky Asian meatballs are perfect for serving canape or family style. A twist on a comfort food classic!

Course Appetiser, Snack
Servings 10 as an entrée 


  • 1 pack ready made pork meatballs
  • cup hoisin sauce
  • 3 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 200 g potatoes peeled and cubed
  • milk & butter for mashing
  • ½ tsp sesame oil
  • salt and pepper
  • 2 tsp sesame seeds toasted
  • 1 spring onion sliced, to garnish


  • Preheat your oven to 180°C.
  • Place the 10 pork meatballs onto a lined baking tray and cook in the oven for 5 minutes or until they've changed colour.
  • Meanwhile, place the peeled and diced potatoes into a pot and boil until tender.
  • In a small bowl, combine the hoisin, soy and rice wine vinegar. Brush one layer of the sauce mixture over the par-cooked meatballs, then place back in the oven, basting with the sauce twice every few minutes. Once cooked (about 12 minutes) remove from the oven and set aside.
  • Drain the cooked potatoes, then mash with butter and milk. Gently stir in the sesame oil and sesame seeds.
  • To serve, place the cooked meatballs on top of the mash, a drizzle of the leftover sauce then garnish with spring onion and sesame seeds.
  • Serve as individual canapes or on a platter.
Tried this recipe?Let us know how it was!

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