30 MinuteAppetizersAsianChristmasHolidaysMain DishesPorkRecipesVegetable

Sticky Asian Meatballs

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

Sticky Asian Meatballs served over rice

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.

Chinese meatballs with toothpicks in the center

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.

Asian style meatballs garnished with sesame seeds and green onion

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:

Please note that if you want to make this recipe for an appetizer, it makes about 45 meatballs that are 1 inch in size.

Sticky Asian Meatballs | lifemadesimplebakes.com

Sticky Asian Meatballs 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!
4.58 from 68 votes
Pin Rate
Course: Main Course
Cuisine: Asian
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
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 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 oven to 450 degrees. Line a standard size baking sheet with parchment paper or a baking mat, set aside.
  • 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 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).
  • 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 heat to low and cook for 2-3 minutes.
  • 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.

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.
 
Nutrition Facts
Sticky Asian Meatballs Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
410
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
111
mg
37
%
Sodium
 
1034
mg
45
%
Potassium
 
446
mg
13
%
Carbohydrates
 
17
g
6
%
Fiber
 
1
g
4
%
Sugar
 
8
g
9
%
Protein
 
23
g
46
%
Vitamin A
 
1354
IU
27
%
Vitamin C
 
3
mg
4
%
Calcium
 
56
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can't wait to see your version!

Like this Recipe?

Pin it now!

Pin It NowPin It Now
Perfect Rice Pilaf | lifemadesimplebakes.com
Andrea

About the Author

Andrea

Hi I'm Andrea!

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

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Please click on the Stars below to share your Rating of this Recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments:

  1. 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

  2. How many meatballs would this recipe make? I need to make these as an appetizer for 50 people and was wondering on how to scale the recipe