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Sticky hoisin meatball traybake recipe

121 ratings

Meatballs are a great midweek staple, so try this sticky hoisin meatball traybake recipe for something a little bit different. Meatballs are baked in a hoisin glaze for an easy method, then tossed with noodles and sugar snaps for a 30-minute meal. See method

Serves 4
15 mins to prepare and 15 mins to cook
479 calories / serving
Dairy-free

Ingredients

500g beef mince
30g ginger, peeled and grated
3 garlic cloves, crushed
100ml hoisin sauce
250g medium egg noodles
150g pack sugar snap peas, halved
3 spring onions, finely sliced
1 tbsp sesame seeds, toasted

If you don't have mince, cut open some sausages instead

Each serving contains

Energy
2000kj
479kcal 24%
Fat
28g 39%
Saturates
13g 64%
Sugars
9g 10%
Salt
1.1g 18%

of the reference intake
Carbohydrate 28.8g Protein 28.5g Fibre 1.4g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with baking parchment.
Combine the mince, ginger, garlic and 1 tbsp of the hoisin sauce in a mixing bowl. Form into 16 meatballs and place on the tray. Bake in the oven for 10 mins, then brush a little of the remaining hoisin sauce over each meatball and bake for a further 5 mins.
Meanwhile, bring a saucepan of salted water to the boil and add the egg noodles. Cook for 2 mins, then add the sugar snap peas to the pan and cook for a further 3 mins, until the noodles and sugar snap peas have softened but still have a little bite. Drain and set aside in a large mixing bowl.
Remove the meatballs from the oven. Pour the juices from the tray over the noodles and sugar snap peas and toss well to combine. Divide the noodles and sugar snap peas between 4 bowls and top with the meatballs. Scatter over the spring onions and sesame seeds and serve immediately.

See more Meatball recipes