This recipe for Blackberry Jam Meatballs stars juicy mini pork meatballs coated in a simple glaze that’s sweet, tangy and totally lick-the-spatula-worthy. Whether stealing the show as cocktail meatballs at your next party or served over steamed coconut rice as a main dish, these bites promise an unforgettable flavor experience.
Table of Contents
I’ve made this recipe twice in the last five days. It is that good. Hoisin and blackberry jam is my latest and greatest combo for glazing. I was also ecstatic to discover a new trick: Mini-muffin pans make for the ultimate meatball-baking dishes. The individual compartments do wonders for a golden brown crust and extra-juicy meatballs.
What I love about these blackberry jam meatballs is their versatility. They can be served up as appetizers or take center stage as a main dish, paired perfectly with steamed rice and vegetables like snow peas,bok choy or Chinese green beans.
And then there’s the Chinese five-spice powder, one of my favorite seasoning blends! It’s my go-to rub for hoisin glazed chicken wings and adds heat to my Asian-inspired shrimp tacos. This versatile Chinese spice is a blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns and fennel seeds. It’s sweet, savory and spicy.
Why You’ll Love These Pork Meatballs
- The Chinese five-spice powder adds a unique depth of flavor.
- Serve these as cocktail meatballs to steal the show at your next gathering.
- Extra-moist.
- Ready in 35 minutes or less.
- Coated in a sweet and savory glaze that’s made with just 2 ingredients.
- Milk: Use whole milk for a richer flavor, and ensure it’s at room temperature for better incorporation with other ingredients.
- Panko breadcrumbs: Acts as a binding agent for the meatball mixture.
- Ground pork: I’ve opted for ground pork but feel free to use your ground meat of choice.
- Garlic cloves: Use fresh garlic for the best flavor, and finely mince it to ensure even distribution.
- Chinese five-spice powder: Brings a warm and complex spice blend to the meatballs. Adjust the quantity based on personal preference, as this spice blend can be intense.
- Scallions: Adds a mild onion flavor and a hint of freshness. Reserve some chopped scallions for garnish to add a pop of color.
- Egg: Acts as a binding agent, holding the meatball mixture together.
- Soy sauce: Infuses a savory, umami flavor into the meatball mixture.
- Sesame oil: Infuses a subtle nutty flavor. Look for a toasted or Asian sesame oil as it has a more robust flavor.
- Hoisin sauce: This sweet and tangy sauce adds depth and richness to the overall taste.
- Blackberry jam: Adds a sweet and fruity element to the glaze. If needed, grape jelly or blueberry jam can serve as substitutes.
- Snowpeas: These are optional, however, they stick to the glaze of the meatball and add a perfect crunchy contrast to each bite.
See the recipe card for full information on ingredients and quantities.
Let me guide you through the easy process of making these flavorful bites. While I prefer to use a mini muffin pan for that perfect golden crust, but don’t worry if you don’t have one! Simply coat a baking dish with cooking spray, and arrange the meatballs in rows.
- Prepare the meatball mixture. In a large bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes. Add the ground pork, ground veal, minced garlic, Chinese five-spice powder, chopped scallions, beaten egg, soy sauce and sesame sauce to the bowl.
- Shape and cook the meatballs. Use your hands to thoroughly combine the meat mixture, and then shape it into balls using about 3 tablespoons of meat per meatball. Place the shaped meatballs into a greased mini muffin pan and bake for 15 minutes in a 500ºF oven.
- Make the blackberry glaze. While the meatballs are baking, whisk together the Hoisin sauce and blackberry jam in a small saucepan over medium heat.
- Glaze the meatballs. Remove the meatballs from the oven and either transfer them in batches into the glaze, tossing to coat, or brush the meatballs with the glaze.
Meal Prep Tip: The meatball mixture can be made a day in advance and kept covered in the refrigerator until ready to use.
- Don’t Overmix: When you’re combining the ingredients, mix just until they’re incorporated. Overmixing can result in dense and tough meatballs.
- Use a Scoop: When I make meatballs (and mini chocolate chip cookies!) I use a small cookie scoop to shape them. This way, every meatball is the same size and it speeds up the process, too.
- Grease Your Pan: Whether you’re using a mini muffin pan or a baking dish, don’t forget to grease it! Otherwise, the meatballs will stick.
- Chinese Five-Spice Powder: Embrace the complexity of this spice blend, but start with a modest amount if it’s your first time using it. You can always adjust to your taste in future batches.
- Test for Doneness: Use a meat thermometer to ensure your meatballs are cooked through. The internal temperature should reach 165°F.
FAQs
Absolutely! You can prepare the meatballs up to a day in advance and refrigerate them until ready to bake. This is a great time-saving option for busy days.
Absolutely! The unglazed meatballs can be frozen for convenient meal prep. After baking and allowing them to cool, arrange the unglazed meatballs on a tray, ensuring they don’t touch each other. Flash freeze them until firm, then transfer to ziptop freezer bags or airtight containers, making sure to remove excess air. Store in the freezer for up to 3 months. They can be reheated in the oven or microwave and glazed before serving.
Raspberry, grape or blueberry jam make excellent substitutes, offering a similar sweet and tangy profile.
While the spice blend enhances the flavor, you can still make delicious meatballs without it.
Sure! Try my teriyaki sauce, sweet and sour sauce, or orange sauce instead.
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Ingredients
- 1/4 cup milk
- 1/4 cup Panko breadcrumbs
- 1 1/2 pounds ground pork
- 2 garlic cloves, minced
- 2 teaspoons Chinese five-spice powder
- 1/4 cup finely chopped scallions (white and green parts)
- 1 large egg, lightly beaten
- 2 Tablespoons soy sauce
- 2 teaspoons Asian sesame oil
- 1/2 cup hoisin sauce
- 1/4 cup blackberry jam
- 1 cup sliced snowpeas, for garnish
Instructions
- Preheat the oven to 500ºF. Spray a mini-muffin pan or baking dish with cooking spray.
- In a large bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes.
- Add the ground pork, minced garlic, Chinese five-spice powder, chopped scallions, beaten egg, soy sauce and sesame sauce to the bowl. Use your hands to thoroughly combine the meat mixture, and then shape it into balls using about 3 tablespoons of meat per meatball.
- Place the shaped meatballs into the prepared pan and bake for 15 minutes, or until the meatballs are fully cooked.
- While the meatballs are baking, whisk together the Hoisin sauce and blackberry jam in a small sauce pan over medium heat.
- Remove the meatballs from the oven and either transfer them in batches into the glaze, tossing to coat, or brush the meatballs with the glaze. Serve the meatballs atop a bed of sliced snowpeas.
Kelly’s Notes
- The sliced snowpeas aren’t essential, however they stick to the glaze of the meatball and add a perfect crunchy contrast to each bite.
- When you’re combining the ingredients, mix just until they’re incorporated. Overmixing can result in dense and tough meatballs.
- Embrace the complexity of Chinese five-spice powder, but start with a modest amount if it’s your first time using it. You can always adjust to your taste in future batches.
- Use a meat thermometer to ensure your meatballs are cooked through. The internal temperature should reach 165°F.
- The meatball mixture can be made a day in advance and kept covered in the refrigerator until ready to use.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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The recipe does not call for veal, but in step one it says Add the ground pork, ground veal
How much veal
Hi Ellen! This was a typo. You can use 1.5 lbs of any variety of ground meat.
I don’t see the ground veal in the recipe how much?
Apologies, Pat! I’ve updated the recipe. You can use 1.5 lbs of any variety of ground meat.
There’s no chicken in these “chicken meatballs.” Can I use ground chicken instead of pork and veal?
Sure! Any type of ground meat works.
These are so delicious! The glaze is addicting – we served these over rice and used extra glaze on our rice, too. So yummy!
Thrilled you enjoyed the recipe, Tammy!
Love the mini muffin idea! Can you freeze the meatballs in the sauce?
Thanks, Cat! I’d recommend freezing the meatballs and sauce separately then rewarming each and combining.
I haven’t not seen any meatball recipe that includes milk. Is milk simply acting as a binder for the bread crumbs or does the milk also provides flavor?
Thanks
Yep! It helps bind the meat and dry ingredients. Enjoy!
Using mini-muffin pans for the meatballs…what a stroke of genius!! Thanks for sharing your tip! These look delicious!
Hello, These look fantastic! Thinking of taking them along to work, will they be ok prepared in advance and served cold or need reheated?
Thanks!
Thank you, Amber! I would definitely recommend that they be re-heated, so what might be best is to bake the meatballs and prepare the glaze, but do not glaze the meatballs until you’re ready to serve them. That way you can warm up the meatballs and the glaze separately and serve them piping hot!
These meatballs are amazing and I’ve been inspired to feature them in my Friday Food Fetish roundup. And I’ll be sharing on Pinterest. Please let me know if you have any objections and KEEP IT COMING!
Thank you so much! No objections whatsoever :)
I must make these. I am drooling just looking at them.
Haha, thanks, Andrea! I ate them for three meals in a row last week. So addicting!
Chin up! Eating healthy does not mean you can’t be naughty once in a while. ;)
Years ago I bought one of these mini muffin pans and have used it ONCE ever since. Your idea is AMAZING and may finally give my purchase a justification! They just look SO delicious and the brown-green colour combo just beautiful! I’m quite a sucker for hoisin sauce so this recipe is defo on my to-do list!
Cheers and thank you,
Tobias
Thanks so much, Tobias! I think Hoisin sauce makes everything better :) Enjoy the recipe!
love these Kelly! Just tweeted and put on Pinterest
Thanks so much, Alison! I’m counting down to our reunion in Orlando :)
I’ve officially gotten my first laugh of the day (I adore your humor). Anyway- the meatballs- I love the mini muffin pan idea. And as per your request, I’ll be crankin’-up the music while I make these! I suspect, however, that I’ll need to make a double batch. I’m not sharing one of them. ;)
These are so pretty, Kelly – the snow peas underneath are such a great color contrast too. What a brilliant idea to use the mini muffin pans, I’m definitely going to try that!
Thanks, Kathy! I was surprised how perfect the size of the mini-muffin pan suited the meatballs. Hope you’re doing well!
Llllooooovvveeee this combination, Kelly. The blackberries combined with hoisin is genius!!
Oh…..My….Gawd……YES.
YUM!!! What a great combination of flavors. I just recently bought a bottle of hoisin sauce and was wondering what to make with it and this is perfect!! Looks great, Kelly :)