Pork Meatballs with Hoisin Gravy

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The East Made Easy


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Blue pepperGray pepperGray pepper



A very simple dish that relies on the quality of our new hoisin sauce to carry through a great flavour. This is a perfect recipe to make ahead and the meatballs re-heat really well.


  • 500g pork mince (not too lean but not too fatty)
  • 80mL Blue Dragon Hoisin dipping sauce
  • 100g breadcrumbs, moistened with 50mL milk
  • 50g spring onions, finely chopped

Hoisin gravy

  • 60g butter
  • 60g flour
  • 100mL milk
  • 400mL beef stock
  • 150mL Blue Dragon Hoisin dipping sauce


  1. Preheat an oven to 160 degrees celsius.
  2. Place mince into a large bowl, add the hoisin sauce, breadcrumbs, spring onion, season with salt and pepper and mix well. Place in the fridge to firm slightly.
  3. After 30 minutes, roll meat mixture into equal sized golf balls and brown in a large fry pan 3 – 4 minutes in batches, then transfer to a lightly oiled oven roasting dish.
  4. Transfer roasting dish to the oven and roast 15 - 20 minutes, or until an internal temperature of 75 degrees celsius.

Hoisin gravy

  1. In the meantime, in the same frying pan used for the meatballs melt butter, then add flour. Cook roux 4 – 5 minutes over medium heat, stirring often, then add milk, beef stock and hoisin sauce, simmer until smoothly and hot.
  2. Place meatballs onto a large platter and pour over gravy to serve.


You can sprinkle the meatballs with sesame seeds for extra flavour before you place them in the oven.