These juicy, flavor-packed Asian meatballs are swimming in a glossy, savory sauce that’s downright irresistible. Whether you’re serving them as a fun appetizer or making them the star of your dinner table, they’re guaranteed to be a hit. These are the kind of meatballs that disappear fast—so don’t be surprised if they vanish before you’ve had your second bite.
If you’re a meatball fan like me, you’ll love the bold flavors going on here. They’re tender, juicy, and packed with all those delicious umami-rich notes from sesame oil, garlic, soy, and hoisin. I often make a double batch because, trust me, they go quickly. Serve them over some steamed rice, maybe with a side of stir-fried veggies, and you’ve got a meal that feels like takeout, but better—and made with love at home.
Ingredients You’ll Need
These meatballs may look a little fancy, but don’t let that fool you—they come together easily with pantry staples and a few Asian-inspired flavors.
For the Meatballs
- Ground Meat: Pork or beef both work beautifully here. Go with what you love or what you have on hand.
- Sesame Oil: Adds that nutty, earthy background flavor that makes these meatballs stand out.
- Panko Breadcrumbs: Helps keep the meatballs light and tender. Regular breadcrumbs can work in a pinch too.
- Ground Ginger: A must for that warm, zesty depth.
- Eggs: Binds everything together and helps keep things moist.
- Garlic (Minced): Big flavor from just a little bit—don’t skip this!
- Green Onions: I like to slice these nice and thin so they blend into the mix but still give you that fresh bite.
- Optional Garnish: Toasted sesame seeds and extra sliced green onions on top never hurt.
For the Sauce
- Hoisin Sauce: Thick, salty, sweet—this is what gives the sauce its signature richness.
- Rice Vinegar: Adds brightness and a gentle tang that balances the richness.
- Garlic: You can use fresh cloves or the jarred minced kind—both do the trick.
- Soy Sauce: For that deep, savory saltiness we all know and love.
- Sesame Oil: Just a touch to echo the flavor in the meatballs.
- Ground Ginger: Ties everything together with a warm, peppery kick.
How To Make Saucy Asian Meatballs
This recipe is quick and straightforward. You’ll be serving up something special in about 20 minutes from start to finish.
- Preheat Oven: Set your oven to 400°F so it’s hot and ready when you are.
- Mix and Form: In a big mixing bowl, combine all your meatball ingredients. Gently mix until just combined—don’t overwork it. Form the mixture into balls (I usually go with about 1.5-inch rounds, which gives me around 35 meatballs).
- Bake: Arrange your meatballs on a greased baking sheet or in a 9×13 baking dish. Bake for 10–12 minutes, just until they’re golden on the outside and cooked through.
- Make the Sauce: While the meatballs are in the oven, whisk together all the sauce ingredients in a bowl until smooth and blended.
- Coat the Meatballs: Once the meatballs are out of the oven, you can either dip each one into the sauce (toothpicks work great), or pour the sauce over all the meatballs and gently toss to coat.
- Serve: Plate them up warm and sprinkle with extra green onions and sesame seeds if you like.
Tips To Make The Best Meatballs
Making meatballs isn’t hard, but here are a few tricks that help take them from good to great:
- Don’t Overcook: Take them out of the oven as soon as they’re done. Overcooked meatballs lose that juicy, melt-in-your-mouth quality.
- Be Gentle: Don’t pack the meat mixture too tightly when forming the balls. Light hands = tender texture.
- Use Cold Ingredients: Keep your meat and eggs chilled until you’re ready to mix. This helps everything hold together nicely and keeps the fat from melting too early.
How To Store Leftovers
These meatballs are just as tasty the next day—if you’re lucky enough to have any left.
- Fridge: Once cooled, store them in an airtight container in the fridge. They’ll stay good for 3 to 4 days.
- Freezer: Let the meatballs and sauce cool, then pack them into a freezer-safe container or zip-top bag. They’ll keep well for 3 to 4 months.
- To Reheat: Warm them up in the microwave for 1–2 minutes until hot. If frozen, let them thaw in the fridge overnight before reheating.
How To Serve These Meatballs
There’s no wrong way to enjoy these. Here are a few of my go-to pairings:
- Over Steamed Rice: Let the sauce soak into fluffy white rice for a comforting meal.
- With Noodles: Toss them with some lo mein or ramen for a quick noodle bowl.
- As Appetizers: Serve them on a platter with toothpicks and extra sauce on the side.
- With Veggies: Add a side of sautéed bok choy, broccoli, or snap peas for a full dinner plate.
Saucy Asian Meatballs
These meatballs are the perfect blend of flavors and are coated in an incredibly delicious sauce! Ideal as a main dish or a crowd-pleasing appetizer, they’re sure to earn plenty of compliments at your next gathering.
Ingredients
- 2 pounds ground pork or ground beef
- 2 teaspoons sesame oil
- 1 cup Panko or breadcrumbs
- 1/2 teaspoon ground ginger
- 2 large eggs
- 3 teaspoons minced garlic
- 1/2 cup thinly-sliced green onions
- Optional garnish: toasted sesame seeds, sliced scallions
Asian Sauce Ingredients:
- 2/3 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
Instructions
- Preheat oven to 400°F (204°C).
- In a large bowl, mix together all meatball ingredients until fully combined. Shape into balls (around 1.5 inches in size yields about 35 meatballs; 1 inch is standard). Place on a greased baking sheet or in a 9×13-inch baking dish.
- Bake for 10–12 minutes, or until golden on the outside and no longer pink inside.
- While the meatballs bake, whisk together all sauce ingredients in a bowl until smooth.
- Once the meatballs are done, either dip each one individually into the sauce or pour the sauce over all of them and stir gently to coat.
- Serve warm, garnished with optional toppings if desired.
Nutrition Information:
Yield: 35 Serving Size: 1Amount Per Serving: Calories: 126Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 184mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 9g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely. You can prep and bake the meatballs ahead of time, then just reheat them with the sauce before serving.
What kind of ground meat works best?
I usually go for ground pork, but ground beef, chicken, or even turkey works. Just keep in mind that leaner meats may be a bit drier, so adjust the moisture with a splash of milk or extra egg if needed.
Can I make this gluten-free?
Yes! Swap out the panko for gluten-free breadcrumbs and use gluten-free soy sauce (or tamari).
These saucy Asian meatballs have quickly become a go-to in my kitchen—easy, packed with flavor, and totally crowd-pleasing. I hope they become a favorite in yours too. Let me know how they turn out, and don’t forget to make that extra batch!
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