Asian Meatballs

Dive into a world of Asian flavors with these heavenly Asian Meatballs. They’re quick, they’re sensational, and they’re ready to wow your palate in just 30 minutes!

Asian Meatballs served on a plate with rice.

I always appreciate a quick and delicious meal, especially one that I know my kids will love, and that will potentially lead to leftovers for lunch the next day! The base of this recipe comes from my orange chicken meatballs; I just swapped out the chicken for pork and added a bit of grated carrots because I’m always sneaking in extra veggies here and there.

really loved that the sauce wasn’t overly sweet (these are not teriyaki meatballs or sesame meatballs), but more garlicky and with a tiny kick from the red pepper flakes. These tasty morsels make an amazing appetizer or a perfect main dish served over rice or my Vegetable Stir Fry. They are sure to hit the spot!

Recipe Ingredients

Meatballs garnished with green onions and sesame seeds.
  • Soy Sauce: This umami-packed condiment brings saltiness and depth to this dish.
  • Hoisin Sauce: Hoisin provides a sweet and tangy flavor with a thick, glaze-like texture.
  • Sesame Oil: A small amount imparts a nutty, aromatic quality that adds richness to the sauce.

See the recipe card for full information on ingredients and quantities.

How to Make Asian Meatballs

Step 1: Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius). Line a standard-size baking sheet with parchment paper or a baking mat, and set it aside.

Step 2: In a large mixing bowl, combine the milk and panko breadcrumbs. Allow them to soak for 5 minutes.

Milk and breadcrumbs added to the large mixing bowl.

Step 3: Next, add the pork, egg, garlic, green onion, carrot, soy sauce, ginger, salt, and pepper. Using your hands, mix together just until combined (overworking it will cause the meatballs to be dense).

Ingredients for Asian meatballs in a bowl.

Step 4: Shape into meatballs and place them onto the prepared baking sheet. Place in the oven and bake for about 15 minutes, or until cooked throughout (internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius).

Meatballs on the prepared baking sheet.

Step 5: Meanwhile, in a small saucepan set over medium-low heat, combine the hoisin, vinegar, garlic, soy sauce, sesame oil, ground ginger, and red pepper flakes. Bring the mixture to a low simmer, then reduce the heat to low and cook for 2-3 minutes.

Step 6: Place the meatballs in a large bowl and cover them with the sauce.

A large bowl with Asian meatballs covered with sauce.

Step 7: Toss to coat and serve hot. Garnish with sesame seeds and sliced green onion, if desired, and enjoy!

Asian meatballs garnished with green onions and sesame seeds.

Expert Tips

Meatball Sizing: If you are wanting to ensure perfectly sized meatballs I would recommend using a cookie scoop. This way you can ensure they are all the same size and will therefore cook evenly as well.

Breadcrumbs: I recommend using panko breadcrumbs because it gives the meatballs a more crisp flavor than compared to normal breadcrumbs.

FAQs

Can I use fresh ginger instead of ground ginger?

Yes, you can use freshly ground ginger, it will provide a more fresh and potent flavor.

Can I use white vinegar instead of rice vinegar for my Asian Meatball Sauce?

Rice vinegar has a sweet and delicate flavor whereas white vinegar is harsh and sour. I suggest using rice vinegar because it’s an important Asian flavor to incorporate. White vinegar might overpower all of the other flavors, so if you need to substitute white vinegar, use slightly less than the recipe calls for.

Do I have to use ground pork for these Asian meatballs?

No. You can use any ground meat you prefer! Some I would recommend would be ground chicken, ground turkey, or ground beef.

Storage Info

STORE the cooked Asian Meatballs in an airtight container in your refrigerator for up to 3 days. To FREEZE, place them in a freezer-safe container or bag for up to 3 months.

To REHEAT, thaw overnight in the refrigerator if frozen, then warm in the microwave or oven. In the microwave, heat for 1-2 minutes on high. In the oven, place them in a baking dish at 350°F (175°C) for about 10 minutes or until heated through.

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A plate with Asian Meatballs served with rice.

Asian Meatballs Recipe

Dive into a world of Asian flavors with these heavenly Asian Meatballs. They're quick, they're sensational, and they're ready to wow your palate in just 30 minutes!
4.65 from 84 votes
Pin Rate
Course: Main Course
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 410kcal
Author: Andrea
Print Recipe

Ingredients

For the Meatballs

  • 1/4 cup milk
  • 1/2 cup panko breadcrumbs
  • 1 1/2 lb ground pork - or ground chicken
  • 1 egg - lightly beaten
  • 3 cloves garlic - minced
  • 2 Tbsp green onion - minced
  • 3 Tbsp carrot - finely grated
  • 2 Tbsp low-sodium soy sauce
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For the Sauce

  • 1/2 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 3 cloves garlic - minced
  • 3 Tbsp low-sodium soy sauce
  • 1 tsp sesame oil
  • 1/4 tsp ground ginger
  • 1/4 tsp red pepper flakes

Optional Garnishes

  • sesame seeds
  • sliced green onions

Instructions

  • Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius). Line a standard-size baking sheet with parchment paper or a baking mat, and set it aside.
  • In a large mixing bowl, combine the milk and panko breadcrumbs. Allow them to soak for 5 minutes.
  • Add the pork, egg, garlic, green onion, carrot, soy sauce, ginger, salt, and pepper. Using your hands, mix together just until combined (overworking it will cause the meatballs to be dense).
  • Shape into meatballs and place them onto the prepared baking sheet. Place in the oven and bake for about 15 minutes, or until cooked throughout (internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius).
  • Meanwhile, in a small saucepan set over medium-low heat, combine the hoisin, vinegar, garlic, soy sauce, sesame oil, ground ginger, and red pepper flakes. Bring the mixture to a low simmer, then reduce the heat to low and cook for 2-3 minutes.
  • Place the meatballs in a large bowl and cover them with the sauce.
  • Toss to coat and serve hot. Garnish with sesame seeds and sliced green onion, if desired, and enjoy!

VIDEO

NOTES

-You can serve these on their own as appetizers (just make them slightly smaller) and insert toothpicks in them before serving, or serve them as a meal over a bed of rice and stir-fried veggies.
-Please note that if you want to make this recipe for an appetizer, it makes about 45 meatballs that are 1 inch in size.
STORE the cooked Asian Meatballs in an airtight container in your refrigerator for up to 3 days. To FREEZE, place them in a freezer-safe container or bag for up to 3 months.
To REHEAT, thaw overnight in the refrigerator if frozen, then warm in the microwave or oven. In the microwave, heat for 1-2 minutes on high. In the oven, place them in a baking dish at 350°F (175°C) for about 10 minutes or until heated through.

Nutrition

Serving: 1serving | Calories: 410kcal | Carbohydrates: 17g | Protein: 23g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 111mg | Sodium: 1070mg | Potassium: 482mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1364IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 2mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. 5 stars
    Made this tonight and it was delicious! The meatballs were probably double the size and so took a little longer to cook but were really good with some fried rice. Thanks for the recipe!

  2. 4 stars
    Just made this for dinner. Very easy, I made my meatballs too big and over baked them but they were delicious. I would definitely try this again and obviously make smaller meatballs. We had it with jasmine and broccoli, great dinner