Asian Meatballs

When it comes to meatball night in my house, Asian meatballs are a favorite. Filled with aromatic ingredients like ginger, garlic, sesame and soy sauce, these delicious little balls pack a flavor punch. Using a mix of ground beef and pork, they come together quickly and cook up light and moist. This meatball recipe is perfect for a game day spread or to bring to a potluck, but they’re easy enough to make as a weeknight dinner with fluffy rice and steamed vegetables.

Ingredients for Asian Meatballs

• Ground beef: For moist meatballs, use beef with a higher fat content, like a blend of 80% lean and 20% fat.
• Ground pork: The combination of ground beef and ground pork gives these Asian meatballs their tender, juicy texture and a slightly sweet taste. If you can’t find pork, you can make the recipe using all ground beef.
• Panko: Panko acts as a binder in this Asian meatball recipe. If you can’t find panko, any toasted bread crumbs will do.
• Eggs: You need eggs to bind the meatball mixture so they don’t fall apart.
• Soy sauce: A little soy sauce goes a long way in the meatball mix and the sauce.
• Ginger: Fresh ginger imparts a zesty little kick to these meatballs and the sauce.
• Garlic: Use fresh minced garlic for the most flavorful meatballs and sauce.
• Sesame oil: A staple Asian sauce, savory toasted sesame imparts a nutty flavor and aroma to the meatballs. A little goes a long way, so tread lightly. Sesame oil has a long shelf life, so it’s a great thing to keep around the kitchen.
• Seasonings: Use salt, pepper and red pepper flakes to round out the meatballs.
• Hoisin sauce: Made from fermented soybeans, this rich, salty, sweet sauce is often compared to American barbecue sauce. It adds depth of flavor and some sweetness to the sauce.
• Honey: Honey thickens and sweetens the sauce.
• Rice vinegar: Use rice vinegar to balance out the sauce’s sweetness.
• Garnished: Top your meatballs with sesame seeds and thinly sliced green onions.

Directions

Step 1: Prepare the sheet tray

Preheat the oven to 375°F. Fit a rimmed baking sheet with a wire rack and coat it with cooking spray.

Editor’s Tip: To keep the baking sheet clean, place a piece of foil on it before adding the rack on top.

Step 2: Make the meatball mixture

In a large bowl, combine the ground beef and pork, panko bread crumbs, eggs, soy sauce, minced fresh ginger, minced garlic, sesame oil, salt, pepper and crushed red pepper flakes. Mix until they’re just combined.

Editor’s Tip: Use a light touch when mixing the meatballs; overmixing will make them dense.

Step 3: Bake the meatballs

Roll the meatball mixture into 2-inch balls and line them onto the prepared wire rack. Bake them until they’re cooked through, 15 to 20 minutes.

Editor’s Tip: Like most roasted, baked or grilled meats, these Asian meatballs should have an internal temperature of 165° when fully cooked.

Step 4: Make the sauce

Meanwhile, heat the sesame oil in a large skillet over medium-low. Add the ginger and garlic, and cook until they’re fragrant, 30 to 60 seconds. Add the hoisin sauce, honey, soy sauce and rice vinegar and bring them to a simmer. Cook for two to three minutes or until the sauce has thickened, stirring frequently.

Step 4: Toss the meatballs in sauce

Add the cooked meatballs to the skillet and toss to coat them in the sauce. To serve, garnish the meatballs with a sprinkle of sesame seeds and thinly sliced green onion.

Dan Roberts for Taste Of Home

Asian Meatballs Variations

• Change up the meat: Use a different meat or blend of meats. Ground chicken or ground turkey make for lighter Asian meatballs, or you can use any combination of different ground meats.
• Add herbs: Add some chopped cilantro and parsley to the meatball mix for a bit of brightness.
• Make them gluten-free: These meatballs can easily be made gluten-free if you use gluten-free panko, and tamari instead of soy sauce.

How to Store Asian Meatballs

Asian meatballs are a great dish to make a day or two ahead since they store well. Store them in an airtight container in the fridge for up to four days.

Can you freeze Asian meatballs?

You can freeze these meatballs either before or after baking them. To freeze them before cooking, shape the meatballs and place them in a single layer on a baking sheet. Once frozen, store them in a resealable freezer bag for up to three months. When you’re ready to cook them, thaw the meatballs in the fridge overnight and follow the recipe from Step 3. Freeze cooked meatballs the same way, and thaw them overnight in the refrigerator before reheating them.

How do you reheat Asian meatballs?

To reheat sauced Asian meatballs, cook them in a pan over medium heat on the stovetop or in the microwave for a few minutes on high. Make sure the sauce is bubbly and the meatballs are thoroughly heated.

Asian Meatballs Tips

Dan Roberts for Taste Of Home

What’s the secret to a tender meatball?

There are a couple of secrets to tender meatballs. The most important thing is not to overmix the meat! Only mix until everything is incorporated, and be gentle when rolling them into balls. Using a mix of meats helps them stay light and tender, which is why this recipe includes both pork and beef. Since fattier meat leads to a lighter product, make sure to ask your butcher for a fattier cut of ground pork and beef.

How should you serve Asian meatballs?

Serve these little meatballs as appetizers, an afternoon protein snack or a main dish with steamed or fried rice, lo mein noodles, bok choy, Asian green beans or any Asian-inspired vegetables. You can also serve them in lettuce cups, like Hoisin meatball lettuce wraps.