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–+ servings
Blackberry jam meatballs garnished with sesame seeds atop white rice in a bowl with snap peas.

Blackberry Jam Meatballs

All you need is 35 minutes for Blackberry Jam Meatballs that can be served as appetizers at your next party or served over steamed rice as a main dish alongside snowpeas.
5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 32 meatballs (8 appetizer-size servings)

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.

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.
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