August 28, 2020

Sticky Asian Meatballs

Name: Sticky Asian Meatballs Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/4 cup milk; 1/2 cup panko breadcrumbs; 1 1/2 lb ground pork (or 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; 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; sesame seeds; sliced green onions

by Natalie

Jump to Recipe

You’re going to love these tender, flavorful sticky Asian meatballs. They’re easy to make and ready to serve in just 30 minutes!

These tasty morsels make an amazing appetizer or a perfect main dish served over rice or noodles. They are sure to hit the spot! For more meatball magic try Instant Pot Meatballs, Swedish Meatballs, and Slow Cooker Grape Jelly Meatballs.

A Great Main Dish or Appetizer!

I always appreciate a quick & delicious meal, especially one that I know my kids will love, and that will (if we’re not all starving) potentially lead to leftovers for lunch the next day! Who’s with me?

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 carrot… because I’m always sneaking in extra veggies here and there. #momlife

Serve these hot on their own OR serve over a bed of rice and stir-fried veggies. Since we wanted these to be a main dish instead of an appetizer, we chose the second option. They were flavorful and so was the sauce.

I really loved that the sauce wasn’t overly sweet (these are not teriyaki meatballs or sesame meatballs, although I may have to make those ASAP), but more garlicky and with a tiny kick from the red pepper flakes. They will definitely be a regular around here!

Ingredient Tips

Meat: We like using pork, but you can always use beef or chicken, or even a mix of different types of meat. Whatever you think will taste the best to you and your family will work well.

If you are worried about the meatballs being too dry then I recommend using a fattier meat, such as pork or beef. Ground chicken and turkey are a leaner meat and so are typically less fatty.

Breadcrumbs: We recommend using panko breadcrumbs because it gives a crisp texture as opposed to a cakey or heavy texture from normal breadcrumbs.

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

White vs rice vinegar? Rice vinegar has a sweet and delicate flavor whereas white vinegar is harsh and sour. We 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.

How to Make Asian Meatballs

PREP. Preheat oven to 450 degrees. Line a standard size baking sheet with parchment paper or a baking mat, set aside.

COMBINE. In a large mixing bowl, combine the milk and panko breadcrumbs. Allow 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 & BAKE. Shape into meatballs and place onto the prepared baking sheet. Place in the oven and bake for about 15 minutes or until cooked throughout (internal temperature of 165).

The Sauce

COMBINE. 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.

SIMMER. Bring the mixture to a low simmer, then reduce heat to low and cook for 2-3 minutes.

TOSS & SERVE. Place the meatballs in a large bowl and cover with sauce. Toss to coat, serve hot. Garnish with sesame seeds and sliced green onion, if desired.

Serving and Storing

What to serve Asian Meatballs with? Try any of these other Asian dishes!

Storing: Keep the meatballs in an airtight container or ziploc bag for 3-4 days in the fridge. Then reheat them in the microwave or oven.

Freeze Uncooked: You can choose to freeze the uncooked meatballs with or without the sauce. After you form them, let them set up on a baking sheet until solid and then place them in a ziploc bag for 3-4 months.

Freeze Cooked: If you want to freeze cooked meatballs follow the same process but note that they will only last 2-3 months.

Some people prefer not to store their meatballs in sauce so that they can use the meatballs in whatever recipe they feel like. If you do store the meatballs in the sauce, you can reheat the meatballs in the crockpot on low for 3-4 hours (if they’re already cooked).

For more meatball recipes, try: