These sweet-and-savory meatballs are coated in a delectable sauce that is impossible to resist!
There’s nothing like savory meatballs in sauce. They make great appetizers, side dishes, and entrées. And, since they’re quick and easy to make, they’re perfect for when you want to get dinner on the table in under 40 minutes. With this Asian meatball recipe, you get all the savory goodness of fresh garlic and ginger in the meat and the sweetness of hoisin sauce combined with sesame oil (I like toasted sesame oil) that sticks to the meatballs, making them irresistible.
I don’t know about you, but my kids loved meatballs growing up. It didn’t matter what type I made; they disappeared from their plates in no time at all. Asian meals were big at our house, as not everyone enjoyed red sauce. Of course, I could never get enough spaghetti and meatballs in a savory tomato sauce, but I was quickly outnumbered. Making Asian-style dishes with bowls of steaming rice was always welcome. Besides, eating meatballs with chopsticks is fun. Little ones who don’t yet know how to use them can always spear the meatballs with their sticks!
If you want to make these meatballs but don’t have any fresh ginger or garlic, you can substitute three-quarters of a teaspoon of garlic powder and a quarter of a teaspoon of ground ginger. Although the recipe calls for one tablespoon of each in their fresh minced form, you use less ground ginger because it is highly concentrated.
I love that these meatballs bake in the oven, reducing the fat you would get if you cooked them in an oiled pan on the stove. And, with parchment paper lining the pan, cleanup is a breeze.
Easily adaptable to dietary needs!
I’m gluten-free, and I found this Asian meatballs recipe easy to adapt to my dietary needs. Since I always have both plain and seasoned gluten-free (GF) panko breadcrumbs in my pantry, I pulled out my plain ones for this dish. The seasoned ones are used more for my Italian recipes. The next switches were equally easy, as I keep bottles of GF soy sauce, tamari, coconut aminos, and two types of GF hoisin sauce in my fridge. I know, some might say that’s a bit much, but I used them for different purposes. I like GF soy sauce for sushi, tamari for savory dishes, and coconut aminos when I’m going for a sweeter, teriyaki-style taste. After years of never finding hoisin sauce, there are now multiple GF options, and I keep both a thick and a thinner saucy-style bottle on hand. For this dish, I use tamari or coconut aminos, along with my saucy-style hoisin.
For those who are dairy-free, you can use any plant-based milk in the meatballs. I tend to make this recipe with ground turkey, as I don’t eat pork. You can also use ground beef, lamb, chicken, or even meatless alternatives. This recipe brings incredible flavor to all those options.
How do I store leftovers?
Allow leftovers from this Asian meatballs recipe to cool to room temperature, then refrigerate them in an airtight container for up to 3 days. Once chilled, you can freeze them by placing them on a baking sheet. It’s best to freeze the meatballs without any sauce. Transfer the frozen meatballs to a freezer-safe zippered bag or container and store them for up to 3 months. Defrost them overnight in the refrigerator. Reheat leftovers in the microwave or a 350°F oven until warm.
Serving suggestions
Enjoy this Asian meatballs recipe as an appetizer, making it especially great to include on a buffet table. Stick a toothpick into each meatball, or keep a container nearby. Your guests will love it when you include these meatballs along with Boiled Shrimp and Horseradish Deviled Eggs. As an entrée, start the meal with this Asian Slaw Recipe and serve the meatballs over rice or noodles. I like to double the sauce ingredients to have extra to spoon over the chosen starch. The meatballs are also great in butter lettuce leaves. You can add a side of Asian Green Beans to round out the meal. Add some Almond Butter Cookies for a delicious dessert.
Asian Meatballs Recipe
Ingredients
- 1/4 cup milk
- 1/2 cup panko breadcrumbs
- 1 1/2 pounds ground pork
- 1 egg lightly beaten
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 1/2 tablespoons chopped green onions plus more for garnish
- 5 tablespoons low-sodium soy sauce divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup hoisin sauce
- 3 1/2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes
- Sesame seeds for garnish
Instructions
- In a large mixing bowl, mix the milk with the panko breadcrumbs and let sit for 5 minutes. Add the ground pork, beaten egg, minced garlic, minced ginger, chopped green onions, 2 tablespoons soy sauce, the salt, and black pepper. Mix until just combined.
- Gently form the mixture into small meatballs about 1.5 inches in diameter and place them on a baking sheet lined with parchment paper.
- Preheat your oven to 400°F. Bake the meatballs for 10 to 15 minutes until they are golden on the outside and cooked through.
- While the meatballs bake, combine the remaining soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes in a small saucepan. Heat the sauce over medium-low heat for 3 to 4 minutes until it slightly thickens.
- Once the meatballs are done, transfer them to the saucepan and gently toss to coat. Serve warm, garnished with extra green onions and sesame seeds.
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