Sweet & Spicy Hoisin Freezer Meatballs

A super easy weeknight meal that goes from freezer to pan (and then to plate) in no time. Add a side of 5-minute Asian sauteed cabbage with garlic, sesame & chilli and some rice (or even noodles if you want to live on the wild side 😝) and you’ve got a complete meal with ka-pow pow flavour on the table in less than 30 minutes. My kind of weeknight friends.

These sweet & spicy hoisin freezer meatballs are prepared in advance and ready to deliver quick and easy weeknight meals with uncompromising flavour.



Freezer meatballs

1 kg / 2 lbs ground beef

4 heaping tablespoons breadcrumbs

1/2 cup soy sauce

1/2 cup water

3 tablespoons hoisin sauce

3 tablespoons sriracha

4 cloves of garlic, mashed or minced

2 cm / 1 inch piece of fresh ginger, mashed or minced

12 spicy red chili peppers, thinly sliced

2 stalks green onion, thinly sliced

1 small/medium carrot (about 1/2 cup) julienned very finely or minced

1 egg

Sweet & Spicy Hoisin Cooking Sauce

2 teaspoons of vegetable oil

3 cloves of garlic, mashed or minced

2 cm / 1 inch piece of ginger, mashed or minced

1 small hot chili pepper, thinly sliced

2 teaspoons cornstarch or wheat flour

3/4 cup of hoisin sauce

2/3 cup water

3 tablespoons of soy sauce (plus more to taste)

2 tablespoons sriracha (or to taste)

Garnish (optional)

1 stalk green onion, sliced

1 teaspoon each of white and black sesame seeds


Make the freezer meatballs: Combine all the ingredients together in a large bowl and mix with your hands until incorporated. Use your hands or a scoop to shape them into roughly golf ball sized balls. Place the meatballs in a plastic freezer-safe container in single layers between sheets of parchment paper and put directly in the freezer. Freezer for up to a month.

Prepare the sauce: Heat the vegetable oil on medium-high heat in a large skillet. Add the aromatics and saute a minute or so until aromatic. Add the cornstarch or flour and stir until incorporated. Pour in the hoisin sauce, water, soy sauce and sriracha. Stir to make sure everything is incorporated and press out any lumps in the starch. Increase heat to high and simmer until the sauce begins to steam (about a minute) and then reduce heat back to medium.

Cook the meatballs: Add the meatballs to the sauce without thawing. Rotate each meatball so it’s coated in sauce and then cover and simmer for about 15 minutes. After simmering, if the sauce seems too thin increase the heat to medium-high and simmer uncovered until reduced (maybe another 5 – 10 minutes).

Taste & garnish: Taste the sauce and add any additions you think are necessary. More spicy sriracha or salty soy sauce for example. When ready to serve top the meatballs with more sesame seeds and green onion. Serve hot.

Keywords: freezer friendly, freezer meatballs, Asian meatballs, weeknight meals, easy weeknight meals