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!
Servings: 6 servings
Calories: 410kcal
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
