Recipe For Asian Meatballs

This recipe for Asian meatballs is probably precisely what you’re looking for. Asian meatballs give you the spicy sweet stickiness that you’re craving. Perfectly tasty one-bite meatballs!

Asian inspired meatballs with sauce.

We have several versions of meatballs on this site. Each is delicious. And over the years, we have repeatedly made them as our cravings dictated.

What we always lacked, and craved, was an Asian-inspired meatball. You know the kind. A yummy sticky sauce with a perfect combination of that spiciness and sweetness.

Nailed it! These meatballs give you just that.

So if you want to mix up the standard meatball game, you need to try this one. To be honest, I probably ate too many during the ‘taste test’ portion of our recipe creation.

Who am I kidding? I know I did.

The Key Ingredients For Our Asian Meatballs

This recipe for Asian meatballs calls for some ingredients that you may or may not have in your pantry.

No worries, you can find them at your local grocery store. They’re not that off the wall that you won’t be able to find them.

  • Ground pork – Ground pork is always a good option for a tender meatball. Sub ground beef if you like.
  • Panko breadcrumbs – We prefer panko, but regular breadcrumbs will work just as well.

These last ingredients are the basis of great Asian flavor.

  • Green onions
  • Sesame oil
  • Hoisin sauce
  • Rice vinegar
  • Soy sauce
  • Asian chile-garlic sauce
  • Fresh ginger
  • Sesame seeds

How To Make Asian Meatballs

Preheat the oven to 375 degrees F.

In a large bowl, combine the ground pork, panko breadcrumbs, the egg, chopped green onions, salt, 1 tablespoon of sesame oil, and 1 teaspoon of fresh ginger.

raw meatballs on a tray

Mix with your hands gently until combined well. Form the pork mixture into small meatballs, approximately 1 inch in diameter.

Depending on the size, you should end up with 28 meatballs or be very close to it.

Transfer to a parchment-lined baking sheet.

Meatballs out of the oven

Bake until cooked, approximately 25 minutes.

Asian meatball sauce in a mixing bowl

While the meatballs are cooking, add the hoisin sauce, chile-garlic sauce, vinegar, soy sauce, and 1 tablespoon of sesame oil to a small mixing bowl.

Whisk well until combined and transfer to a small saucepan.

Cook on medium-high heat until it reaches a slow boil. Reduce to low for 10 minutes and remove from heat.

When meatballs are done, remove them from the oven. Coat each meatball with the sauce and return to the oven for 5 minutes.

sweet and spicy meatballs on a plate with dipping sauce

Remove the meatballs from the oven.

Sprinkle the meatballs with sesame seeds and sliced green onion.

Serve hot with the remaining sauce for dipping.

These Asian meatballs are a perfect appetizer or finger food for game day or your next get-together.

They taste exceptional and come together very quickly.

Tips

  • Don’t Overwork the Meat: When mixing the ground pork and other ingredients, handle the mixture gently to avoid tough meatballs. Mix just until combined.
  • Uniform Meatballs: Use a small ice cream scoop or tablespoon to ensure all the meatballs are the same size. This will help them cook evenly.
  • Sauce Consistency: If the sauce seems too thick, add a tablespoon of water at a time until you reach the desired consistency.
  • Make Ahead: You can prepare the meatballs ahead of time and refrigerate them for up to a day before baking. This helps the flavors meld and makes entertaining a breeze.
  • Double the Sauce: If you love extra sauce for dipping, consider doubling the sauce recipe. It also pairs great with rice or noodles as a side.

Variations

  • Spicy Kick: Add more chili-garlic sauce or even some sriracha to give the meatballs extra heat.
  • Turkey Meatballs: Swap the ground pork for ground turkey or chicken for a leaner option, but be aware the texture will be slightly different.
  • Gluten-Free: Use gluten-free panko breadcrumbs and tamari instead of soy sauce to make the recipe gluten-free.
  • Sweet and Tangy: For a sweeter twist, mix in a tablespoon of honey or brown sugar into the sauce.
  • Vegetarian Option: Try making these with ground plant-based meat substitutes to accommodate vegetarian guests.

FAQs

Can I freeze these meatballs?

Yes! These meatballs freeze beautifully. After baking, let them cool completely, then place them on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. Reheat in the oven or microwave before serving.

Can I use a different type of meat?

Absolutely. Ground beef, turkey, or chicken can all be used instead of pork. Just note that leaner meats like turkey or chicken may result in a slightly drier meatball.

How do I prevent the meatballs from drying out?

To keep the meatballs moist, avoid overcooking them. Also, be sure not to skip the sauce step—it helps lock in moisture and adds tons of flavor.

Other Amazingly Delicious Meatball Recipes

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Asian inspired meatballs with sauce.

Asian Meatballs Recipe

This recipe for asian meatballs gives you the spicy sweet stickiness that you're craving. Perfectly tasty one bite meatballs!
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 586kcal
Author: Brad Harris

Ingredients
 

  • 1 lb Ground pork
  • 1/2 cup Panko breadcrumbs
  • 1 Egg
  • 1/4 cup Green onions Chopped, plus a bit extra sliced for garnish
  • 2 tbsp Sesame oil divided
  • 1 cup Hoisin sauce
  • 2 tbsp Rice vinegar
  • 2 tbsp Soy sauce
  • 1/4 cup Asian chili-garlic sauce
  • 2 tsp Fresh ginger minced, or finely chopped, divided
  • 1 Kosher salt
  • 1 tsp Sesame seeds

Instructions

Meatballs

  • Preheat the oven to 375 degrees F.
  • In a large bowl, combine the ground pork, panko breadcrumbs, the egg, chopped green onions, salt, 1 tablespoon of sesame oi, and 1 teaspoon of fresh ginger.
  • Mix with your hands gently until combined well.
  • Form the pork mixture into small meatballs, approximately 1 inch in diameter.
  • Transfer to a parchment lined baking sheet.
  • Bake until cooked, approximately 25 minutes.

Sauce

  • While the meatballs are cooking add the hoisin sauce, chili-garlic sauce, vinegar, soy sauce, and 1 tablespoon of sesame oil to a small sauce pan.
  • Cook on medium-high heat until it reaches a slow boil. Reduce to low for 10 minutes and remove from heat.

To Finish

  • When meatballs are done, remove from the oven. Coat each meatball with the sauce and return to the oven for 5 minutes.
  • Remove the meatballs from the oven.
  • Sprinkle the meatballs with sesame seeds and sliced green onion.
  • Serve hot with remaining sauce.

Notes

Store leftover meatballs in an airtight container in the fridge for up to 4 days. For longer storage, freeze them for up to 3 months. Reheat in the oven at 350°F or microwave until heated through, and enjoy with leftover sauce or on rice!

Nutrition

Calories: 586kcal | Carbohydrates: 40g | Protein: 25g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 2475mg | Potassium: 480mg | Fiber: 3g | Sugar: 22g | Vitamin A: 134IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 3mg

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5 from 1 vote (1 rating without comment)

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