Hoisin-Glazed Chicken Meatballs 

Dinner tonight was the Hoisin-Glazed Chicken Meatballs from lovely folks at Blue Apron. Everything is packaged up so nicely.


So, let’s get down to it and open up everything that was in the box for this dish.


  • 10 oz ground chicken
  • 3/4 cup long grain brown rice
  • 3 cloves garlic
  • 3 scallions
  • 1 zucchini

In the cute little brown bag labeled knick knacks:

  • 2 teaspoons black & white sesame seeds
  • 1 1-inch piece ginger
  • 1 tablespoon Sambal Oelek
  • 1/4 cup Hoisin Sauce
  • 1/4 cup Panko breadcrumbs
  • 1/4 cup soy glaze

I had toldTthe Mister that I was going to stick to the recipe cards as closely as possible. I generally like to change things up but told him I’d try to stick to the recipe.

Heh, having said that — the first change was to the rice. The Mister really doesn’t like brown rice so I switched it to some Jasmine rice that I have in the pantry. I got that started in my trusty rice cooker.


Next I prepped the ingredients according to the recipe card — wash & dry the fresh produce, cut up the zucchini, peel and mince the garlic and ginger, and cut up the scallions, separating the white from the green.


In a large nonstick pan, heat 2 teaspoons of oil on medium-high heat. Add the garlic, ginger and the white bottoms of the scallions. Cook for several minutes, stirring occasionally. Transfer to a large bowl and wipe out the pan.


In the same large bowl add the ground chicken, panko breadcrumbs, 1/4 of the hoisin sauce, 1/4 of the soy glaze and as much of the sambal oelek as you’d like. We like spicy so I added the entire container. We are not wild about too much sweet so I left the hoisin sauce out of this step. Mix until combined well.


Form into 12-14 meatballs.

Heat 2 teaspoons of oil on medium and add the meatballs. Cook 4-6 minutes or until browned on all sides.


It took 10 minutes for me to feel the meatballs were done.


Remove the meatballs but keep the brown yummy bits in the pan. Add the zucchini and cook, stirring occasionally, until lightly browned and slightly softened.


Add the meatballs back into the skillet along with the remaining hoisin sauce (I omitted this), soy glaze and 1/2 cup of water. Cook, stirring occasionally for 3-5 minutes until the sauce has thickened a little.


Time to plate! A bed of rice is topped with the meatballs, zucchini and a little sauce. Garnish with the green tops of the scallions and the sesame seeds.

This was a tasty dish that was easy and flavorful. The meatballs were nice and moist and savory.  When I fix this again I plan to make it less sweet and much more spicy.



Tags: , , ,

Categories: Poultry

4 Comments on “Hoisin-Glazed Chicken Meatballs ”

  1. Thursday, June 18, 2015 at 7:29 pm #

    … and it looks just like the picture, GREAT JOB Mrs. B! ⭐

    • Thursday, June 18, 2015 at 8:05 pm #

      Thank you! I was pleased with they way it all turned out and happy with the taste too!

  2. Jane Kalin
    Friday, June 19, 2015 at 7:58 am #

    DAMN, how I’ve missed your posts, Mrs. Beeeeeeeans! This one was just as perfectly done and inspiring as is everything you tell us about.
    Stop going away.

    • Friday, June 19, 2015 at 11:09 pm #

      Let’s hope I can keep it up! 😀 *smOOch*

%d bloggers like this: