Saucy Asian Meatballs

Anyone looking for a fun new appetizer (or even main course!) for the big game this week?

These saucy Asian meatballs are some of my favorites!!!

I first made them a few months ago when I was experimenting with multiple meatball recipes to serve for a fundraiser.  And when my friends graciously “helped me out” with some taste testing, these little guys were the clear winner!  My friend’s 1-yr-old son was even crazy about them as well.  ;)

Definitely easy, quick, and bursting with yummy flavor.  And everyone commented on how they’re a nice twist from traditional marinara meatballs.  Give them a try!

Saucy Asian Meatballs

You will love this delicious saucy Asian meatballs recipe! It's so flavorful, saucy, and perfect for game day or as an appetizer for special occasions.


Meatball Ingredients:

  • 2 lbs. ground pork or ground beef
  • 2 tsp. sesame oil
  • 1 cup Panko or breadcrumbs
  • 1/2 tsp. ground ginger
  • 2 eggs
  • 3 tsp. minced garlic
  • 1/2 cup thinly-sliced green onions
  • optional garnish: toasted sesame seeds, sliced scallions

Asian Sauce Ingredients:

  • 2/3 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 2 garlic cloves, minced
  • 2 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • 1 tsp. ground ginger


Preheat oven to 400.

In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9x13-inch baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.

While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.

Serve warm, and sprinkle with additional garnish if desired. (I served mine on these cocktail forks.)

Ali's Tip:

You can also keep these warm (after cooking) in the crockpot on a low setting!

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

This post contains affiliate links.

Leave a Comment:


  1. Diana — May 2, 2014 @ 4:46 pm (#)

    I’ve tried making these 3 times now, using beef, and they never fully cook! The meat is always pink on the inside! I tried adjusting the time, temperature, etc… but nothing works

    I’ve made them in 3 different ovens too, so I know it’s not the oven. Haven’t tried it with pork yet, so that might be it, otherwise is there something I’m missing?

  2. Beth N. — June 12, 2014 @ 12:12 pm (#)

    I’m a bit confused by the “Yield: 12-18 meatballs” contrasted with your comment within the recipe that you got 35 1 1/2″ meatballs. Help?

    • Ali — July 20, 2014 @ 12:46 pm (#)

      Oops – typo! Should read about 30-35 meatballs. I just corrected it. Thanks!

  3. Caryn — June 18, 2014 @ 11:00 am (#)

    We just made this for dinner- it was so delicious we couldn’t stop eating the meatballs until the rice was cooked (we put them over rice). So easy my husband made it, and we devoured it!!

  4. Christine — March 17, 2015 @ 3:59 pm (#)

    Is there any nutrition facts to this recipe?

    • Ali — March 17, 2015 @ 9:08 pm (#)

      Hey Christine, I’m sorry but but we currently are not publishing nutrition facts on the site. The nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. But many of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. Hope this helps, thanks!

  5. martha — March 18, 2015 @ 2:00 pm (#)

    these were so good!  thanks for sharing


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