These Asian Meatballs are bursting with flavor and coated in a sticky Asian style sauce that will have you licking your fingers! With a few simple ingredients and a little bit of prep time, you can make a batch of these meatballs that are perfect for serving as an as a delicious Asian style dinner or appetizer.
If you’re a meatball lover, you won’t want to miss out on these saucy Asian meatballs. Top them with toasted sesame seeds and sliced green onions. Then serve them up with some Asian Style Coleslaw, Asian roasted brussels or roasted broccoli and fried rice.
If you are serving them appetizer style, add these crispy brussels sprouts with sambal aioli for a perfect appetizer duo.
Ingredients- Meatballs and Sauce
This recipe has a longer list of ingredients. But just like when you are making Pad Thai or Hoisin Meatballs, I say once you have the ingredients there are so many Asian style recipes you can make at home!
- Ground Beef – when making meatballs I suggest that you use a leaner ground beef. A ratio of 85/15 or 90/10 is usually perfect to have flavor but not be greasy.
- Sesame Oil – this ingredient adds a flavor PUNCH! Don’t skip this ingredient. You can buy sesame oil or toasted sesame oil, either will work.
- Fresh Ginger – there are two options when using fresh ginger; buy the ginger knob, peel the brown skin and use the yellow flesh underneath. OR my preferred method is buying the frozen ginger cubes at the grocery store. A popular brand is Dorot Gardens.
- Sambal Oelek – this is very similar to chili garlic sauce. It has a really nice balanced flavor of chilies and vinegar with a little spice. May also be called “chili garlic sauce” in the store.
- Hoisin Sauce – you should be able to find Hoisin Sauce in the Asian foods aisle of your grocery store. It has the color and texture of molasses, but smells like raisins and has a nice sweet/tangy flavor.
- Rice Vinegar – this can also be found in the Asian food aisle or possibly near the other vinegars. It has a very particular flavor so don’t sub for white vinegar. There may be two options; seasoned and unseasoned. I generally buy the unseasoned as the seasoned has additional sugar.
Making Asian Meatballs and Sticky Sauce
There are 3 basic parts to making this Asian Meatball recipe; making and cooking the meatballs, making the sauce, and then combining the two.
- Make the meatballs.
- In a bowl mix together the egg, soy sauce, sesame oil, panko breadcrumbs and all the seasonings. Let sit for a minute or two.
- Add the ground beef and scallions. Lightly combine.
- Form meatballs and place on a foil lined baking sheet. Spray the tops with non-stick spray.
- Bake for 15-18 minutes at 400 degrees.
- While they bake make the Sticky Asian Style Sauce.
- In a sauce pot over medium low heat stir together all the ingredients.
- Simmer until thickened, 3-5 minutes.
- Toss the cooked meatballs in the Hoisin Glaze and serve!
Serve these Asian Meatballs for dinner or as an appetizer. Make sure to garnish with sliced green onions/scallions and sesame seeds. Cilantro would even be a great garnish too!
If you are serving as an appetizer, roll them a little smaller, then add this crispy brussels with Sambal aioli as a second appetizer!
These Asian-Style Meatballs will be good in the fridge, in and airtight container for up to 4 days.
To reheat single portions microwave for about 1 min 30 sec. Cutting them in half may help them heat quicker without drying out in the microwave.
To reheat a whole recipe or multiple servings place in an oven proof dish. Heat at 350 degrees, covered with foil, for about 15 minutes.
Follow these final tips to make sure your Glazed Asian Meatball recipe is perfect!
- Use fresh ingredients: Make sure to use fresh garlic, ginger, and scallions for the best flavor.
- Pick your protein: You can also use ground pork or turkey instead of beef for a different taste.
- Adjust the spiciness: If you prefer more spice add more red pepper flakes to the meatballs!
- Use a meat thermometer: To ensure that the meatballs are fully cooked, use a meat thermometer to check the internal temperature. The temperature should read 160-165 degrees Fahrenheit.
More Meatball Recipes
Glazed Asian Meatball Recipe
- parchment or foil
Asian Flavored Meatballs
Asian Flavored Sauce
- Rice, sliced green onion, and sesame seeds
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper and lightly spray with cooking spray.
- Combine the egg, soy sauce, sesame oil, salt, red pepper flakes, ground ginger, garlic and panko breadcrumbs.1 egg, 3 Tbsp. soy sauce, 1 Tbsp. (toasted) sesame oil, ¾ tsp. kosher salt, ¼ tsp. crushed red pepper flakes, ¼ tsp. ground ginger, 2 cloves garlic minced, ¾ cup panko breadcrumbs
- Let the mixture sit for a minute to soften.
- Add in the ground beef and chopped scallions and lightly combine. Do not overmix or your meatballs will be tough.1 ½ pounds 80-85% lean ground beef, 3 scallions finely chopped
- Roll the mixture into golf ball sized meatballs, place on the prepared baking sheet. Spray the tops of the meatballs with cooking spray.(if you are serving as an appetizer roll the meatballs a little smaller, and cook for 12-15 minutes)
- Bake for 15-18 minutes or until they register 160-165 degrees.
Asian Style Glaze
- For the sauce, combine all the ingredients in a saucepan over medium-low heat.1 cup ketchup, ½ cup water, ⅓ cup hoisin sauce, 2 tablespoon soy sauce, 1 ½ tablespoon Sambal Oelek, 1 teaspoon (toasted) sesame oil, 1 tablespoon rice vinegar, 2 garlic cloves, 2 teaspoon fresh ginger
- Bring the mixture to a simmer and cook until thickened, 3-4 minutes.
Assembly & Serving
- Toss the meatballs with the sauce.
- Serve the meatballs garnished with sliced green onion and sesame seeds.
- Perfect for dinner with steamed rice, sticky rice, or fried rice and roasted broccoli
- To serve as an appetizer lay them out on a platter and drizzle the sauce over top, garnish with sesame seeds and green onions. Put out a container of toothpicks for guest to eat the meatballs.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.