Savory, juicy, and packed with bold seasoning, these Asian Meatballs are a bite-sized flavor explosion!
Whether they are served as an appetizer, a main course, in a sandwich or a soup, meatballs are just one of those foods everybody celebrates. And when meatballs are bursting with irresistible Asian flavors—garlic, ginger, scallions—and covered in a glossy, rich savory sauce, that celebration is going to be a festival of favorites.
Classic Asian flavors permeate these wonderfully tender meatballs and will fill your house with the most amazing aroma while they bake. The first time I made them, my family thought they were smelling Chinese takeout! I was hoping they’d be as good as the ones we love at our local Asian-fusion café, but they were even better. We love all kinds of meatballs around here (BBQ, Turkey, Italian Sausage), but the Asian meatballs with their fragrant flavors and sweet tangy sauce have become a family favorite.
I’m really happy they’re so easy to make because I make them all the time. The meat mixture comes together in one bowl. I don’t know about you, but I find it so satisfying to roll meatballs! I make the sauce while the meatballs are baking so by the time they are done, the pot of deliciousness is ready for them. I place the meatballs into the pot and then toss gently so each one is perfectly glazed in that heavenly sauce.
Tips For Perfect Meatballs
While our directions in step 1 work perfectly well, you can also add the beef after you’ve thoroughly combined the other ingredients together to doubly ensure the even distribution of flavors in every meatball. Next, mix everything together very gently; overmixing can lead to tough meatballs. Use a scoop so all of your meatballs are the same size, to ensure even cooking. And dip your hands in cool water when forming the meatballs to make the mixture easier to work with.
When all the meatballs are ready on the parchment-lined pan, if time allows, chilling them in the fridge for about 30 minutes before baking helps firm up the fat so they maintain their shape in the oven. Bake the meatballs until they reach an internal temperature of 160°F. Check one meatball at the 10-minute mark; if it isn’t fully cooked, continue baking for a few more minutes, but watch carefully—overcooking can make them dry.
FAQs & Tips
How Do I Store Leftovers?
Cooked and cooled meatballs can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months. The sauce can also be stored in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Can I Prep Asian Meatballs Ahead?
You can prepare the meatballs through step 2 and freeze them unbaked on a cookie sheet; when they are frozen through, transfer them to a freezer-safe bag and return them to the freezer, where they will keep for up to 2 months. To use, thaw overnight in the fridge and then bake according to instructions.
What Is Hoisin Sauce?
Hoisin is a dark, thick, sweet and salty sauce used primarily in Chinese cooking. Its complex flavor comes from fermented soybean paste mixed with garlic, vinegar, sugar, and chiles.
Serving Suggestions
When I make Asian meatballs for weeknight dinners, I like to pair them with Asian starters or sides. Sometimes we’ll have Egg Drop Soup as a first course, and then I’ll serve the meatballs with these delectable crispy Fried Wontons (they are amazing dipped in the meatball’s hoisin sauce). On other occasions, I’ll serve these meatballs as the protein in this Asian Noodle Bowl.
But one of my favorite things to do when I’m entertaining is an all-out Asian buffet! This is so much fun to put together and a huge hit with friends and family alike. At the first end of the table I’ll have some apps, serving Asian meatballs alongside a platter of Fresh Shrimp Spring Rolls, a big bowl of Egg Roll In A Bowl, and some Korean BBQ Chicken. For the heartier dishes, I like to serve Beef and Broccoli Stir-Fry, and some Shrimp Fried Rice. At the buffet’s far end, you know there’s going to be dessert; it’s usually this luscious Matcha Tiramisu.
Asian Meatballs
Ingredients
- 1 pound ground beef 85/15
- 1/2 cup breadcrumbs
- 3 tablespoons chopped green onions plus more for garnish
- 1 large egg
- 2 teaspoons soy sauce
- 2 garlic cloves minced
- 1/2 teaspoon fresh ginger minced
- 1 1/2 teaspoons sesame oil
- 1/4 cup hoisin sauce
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon honey
- Hot sauce to taste
- 1 teaspoon cornstarch
- 2 teaspoons water
Instructions
- In a large bowl, combine ground beef, breadcrumbs, green onions, egg, soy sauce, garlic, ginger, and sesame oil. Mix until well combined, but do not overmix.
- Shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper, or in a parchment-lined baking dish.
- Preheat the oven to 400°F and bake the meatballs for 10 minutes or until they are cooked through.
- In a saucepan, combine hoisin sauce, rice vinegar, honey, and hot sauce to taste. Heat over medium heat, stirring until the sauce simmers.
- Make a slurry with the water and cornstarch, then gradually whisk it into the sauce. Allow the sauce to thicken.
- Add the baked meatballs to the saucepan and gently toss them with the sauce until they are well coated.
- Serve the meatballs hot, garnished with additional green onions if desired.
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