Baked Lion's Head Meatballs with Hoisin Glaze

Prepare the Meatballs

1. 1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2In a large bowl, combine the ground pork, beaten egg, chopped scallions, grated ginger, 1 tbsp soy sauce, 1 tsp sesame oil, cornstarch, and 2 tbsp water. Mix gently with your hands until just combined, being careful not to overmix. Overmixing can result in tough meatballs.
3. 3Divide the mixture into 4 equal portions and shape each into a large meatball, about 3-4 inches in diameter. You can form them by gently cupping your hands.
4. 4Place the formed meatballs on the prepared baking sheet.

Bake and Glaze

1. 1Bake the meatballs for 20 minutes, until they are browned on the outside and beginning to cook through.
2. 2While the meatballs are baking, whisk together all the ingredients for the hoisin glaze in a small bowl: 1/4 cup hoisin sauce, 1 tbsp dark soy sauce (if using), 1 tsp rice vinegar, 1 tsp sesame oil, and 1 tsp sugar (if using).
3. 3After 20 minutes of baking, carefully remove the meatballs from the oven. Brush them generously with the prepared hoisin glaze. Ensure they are well coated.
4. 4Return the glazed meatballs to the oven and bake for another 15-20 minutes, or until the meatballs are cooked through and the glaze has caramelized to a nice sheen. Internal temperature should reach 160°F (71°C).

Serve

1. 1Once cooked, remove the meatballs from the oven. Let them rest for a few minutes.
2. 2Transfer the baked Lion's Head Meatballs to a serving platter. Garnish with sliced scallions and toasted sesame seeds, if desired.
3. 3Serve hot, typically with steamed rice.