Get ready to meet your new favorite party platter superstar: Asian Meatballs. These little flavor bombs balance sweet, savory, and a gentle punch of heat all in one moist bite. Sticky hoisin glaze clings to each morsel, and every ingredient adds layers of umami and crunch. Whether you’re planning a fun weeknight dinner, feeding a crowd, or hunting for the ultimate appetizer, Asian Meatballs come together easily, delivering restaurant-quality flavor that instantly transports your kitchen straight to bustling street markets of Asia.
Ingredients You’ll Need
The beauty of Asian Meatballs lies in their simplicity—every ingredient is thoughtfully chosen to make each bite deeply flavorful. From the juiciness of the ground meat to the lively zing of green onions and ginger, nothing is here by accident. Here’s what you’ll need, along with why each item matters:
- Ground pork or ground chicken: Offers a succulent, juicy base for the meatballs and soaks up the seasonings perfectly.
- Panko breadcrumbs: Keeps the meatballs light and tender, helping bind everything together.
- Green onions, finely chopped: Adds freshness and color while lacing the meatballs with a subtle oniony punch.
- Garlic, minced: Infuses the mix with deep, aromatic flavor that’s classic in Asian cooking.
- Fresh ginger, grated: Lifts up the whole dish with warm, spicy notes that cut through the richness.
- Large egg, lightly beaten: Acts as the all-important binder to hold everything together.
- Soy sauce: Brings unmistakable umami and saltiness right into the heart of each bite.
- Sesame oil: Just a dash delivers a delightful nutty aroma you’ll recognize from your favorite Asian dishes.
- Salt: Enhances all of the complex flavors and ensures a well-seasoned result.
- Black pepper: Layers in subtle warmth, rounding out the flavors.
- Hoisin sauce: The crowning glaze with sweet, savory richness that screams Asian Meatballs.
- Soy sauce (for glaze): Deepens the sticky coating and balances out the sweetness.
- Honey: Adds that glossy finish while giving a touch of mellow sweetness to the glaze.
- Rice vinegar: Cuts through the richness for perfect balance every time.
- Sriracha (optional): Brings just the right hit of heat—adjust to your spice preferences!
- Sesame seeds: Offer a nutty crunch and beautiful finishing touch for visual appeal.
- Chopped green onions for garnish: Sprinkle on top for a fresh pop of color and subtle bite.
How to Make Asian Meatballs
Step 1: Prepare Your Baking Sheet
First things first: you’ll want to preheat your oven to 400°F (200°C) so it’s piping hot when your meatballs are ready to bake. Line a baking sheet with parchment paper to prevent sticking and make clean-up a breeze—this little step is a true time-saver!
Step 2: Mix the Meatball Ingredients
In a large bowl, combine the ground pork or chicken, panko breadcrumbs, finely chopped green onions, minced garlic, fresh grated ginger, lightly beaten egg, soy sauce, sesame oil, salt, and pepper. Mix gently—just until everything comes together—so the meatballs stay tender, not dense. Overmixing is one of the only ways to go wrong here, so keep it light and easy!
Step 3: Form and Arrange the Meatballs
Now for the fun part! Use your hands or a small scoop to form the mixture into 1-inch balls, rolling them gently for a uniform look. Place each meatball onto the prepared baking sheet, leaving just a little space so they brown beautifully instead of steaming.
Step 4: Bake the Meatballs
Slide those beautiful morsels into your preheated oven and bake for 15 to 18 minutes. You’ll know they’re ready when the outside is lightly browned and an internal thermometer reads 165°F (if you’re using pork or chicken). The kitchen will fill with an irresistible aroma!
Step 5: Make the Glaze
While your Asian Meatballs work their magic in the oven, turn your attention to the sticky sauce. Whisk together hoisin sauce, soy sauce, honey, rice vinegar, and a splash of sriracha (if you like things spicy) in a small saucepan. Bring to a gentle simmer over medium heat, stirring frequently until it thickens up and becomes glossy—just 2 to 3 minutes should do it.
Step 6: Toss and Garnish
Once your meatballs are golden and ready, transfer them into a bowl with the glaze. Gently toss until each meatball glistens with that sticky, savory-sweet coating. Finish things off with a generous sprinkle of sesame seeds and a confetti of chopped green onions for a dish that looks as good as it tastes.
How to Serve Asian Meatballs
Garnishes
Never underestimate the power of good garnishes! A sprinkle of toasted sesame seeds adds crunch, while freshly chopped green onions lend a pop of color and a mild sharpness that perks up every bite of Asian Meatballs. For extra indulgence, a scattering of chopped peanuts will give a wonderful contrast in texture.
Side Dishes
These Asian Meatballs are seriously versatile. Pile them high over steamed jasmine or sticky rice for a comforting meal, or spoon alongside a tangle of tender noodles. They also love crisp stir-fried veggies or a crisp Asian slaw—anything that helps sop up that delicious sauce!
Creative Ways to Present
Take your party platter up a notch by skewering meatballs with cocktail picks and setting them out as bite-sized appetizers. For a playful dinner, build DIY rice bowls or even stuff the meatballs into lettuce cups with pickled veggies for extra crunch. However you serve them, Asian Meatballs are sure to delight.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store your Asian Meatballs in an airtight container in the refrigerator. They’ll stay delicious for up to three days—perfect for snacking or quick lunches the next day.
Freezing
Asian Meatballs freeze beautifully! Let the meatballs cool completely, then place them in a single layer on a baking sheet to freeze until solid. Transfer to a zipper bag or airtight container, and they’ll keep for up to two months. The glaze can be frozen separately or made fresh when ready to serve.
Reheating
To reheat, warm meatballs gently in the oven at 350°F until heated through, or pop them in the microwave if you’re in a hurry. If reheating from frozen, let them thaw in the fridge overnight first for the best texture, then glaze and garnish to finish.
FAQs
Can I use ground beef or turkey instead?
Absolutely! While pork or chicken is traditional for Asian Meatballs, ground beef or turkey also works well. Just be mindful that leaner meats may result in slightly drier meatballs, so don’t overbake.
Is there a gluten-free option for this recipe?
Yes! Swap out panko breadcrumbs for gluten-free panko or crushed rice crackers, and be sure to use gluten-free versions of soy sauce and hoisin sauce. You’ll get all the same wonderful flavors in a gluten-free package.
Can I make the meatballs ahead of time?
Definitely! You can prepare the meatball mixture and shape the balls up to a day in advance—just keep them covered in the fridge. They bake perfectly straight from the fridge, making them a real timesaver for parties and weeknights.
How spicy are these Asian Meatballs?
The heat level is totally up to you! Adding sriracha to the glaze brings a little warmth, but you can dial it back or leave it out for a milder dish, making Asian Meatballs crowd-friendly for all ages.
What’s the best way to keep them warm for a party?
To keep these sticky delights warm, transfer glazed meatballs to a slow cooker on the “warm” setting. Cover and stir occasionally—they’ll stay tender and flavorful for hours on your buffet table.
Final Thoughts
If you’re ready for a fast, flavorful appetizer that never fails to impress, you’ve got to try these Asian Meatballs. Each bite brings together sweet, savory, and spiced notes in the most addictive way. Gather your ingredients, invite some friends, and watch these disappear in no time!
Print
Asian Meatballs Recipe
- Total Time: 33 minutes
- Yield: 20 meatballs 1x
- Diet: Non-Vegetarian
Description
These Asian Meatballs are a flavor-packed appetizer perfect for any gathering. Made with a delicious blend of ground pork or chicken, aromatics, and savory sauces, these sticky meatballs are baked to perfection and then tossed in a sweet and savory glaze.
Ingredients
For the Meatballs:
- 1 pound ground pork or ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 large egg, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce:
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional)
- 1 tablespoon sesame seeds
- Chopped green onions for garnish
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Meatballs: In a large bowl, combine the ground pork, panko breadcrumbs, green onions, garlic, ginger, egg, soy sauce, sesame oil, salt, and pepper. Form into 1-inch meatballs and place on the baking sheet.
- Bake: Bake for 15 to 18 minutes until cooked through and browned.
- Make the Sauce: In a saucepan, combine hoisin sauce, soy sauce, honey, rice vinegar, and sriracha. Simmer for 2-3 minutes.
- Coat the Meatballs: Toss the baked meatballs in the sauce until coated.
- Serve: Sprinkle with sesame seeds and green onions before serving.
Notes
- These meatballs are delicious served over rice or noodles.
- For extra crunch, top with chopped peanuts.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4 meatballs
- Calories: 220
- Sugar: 6g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 70mg
