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!

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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.

Ingredients:

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

Directions:

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 9×13-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!

All images and text ©

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

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253 comments on “Saucy Asian Meatballs”

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  1. Can you bake these ahead of time, refridge for two days then heat in slow cooker with sauce? Or bake then freeze and heat in a slow cooker with sauce a couple days later? I’d love to make these for Super Bowl Sunday, and am traveling this weekend. Would be able to whip together tomorrow but won’t have much time to prep day of—just curious, thanks!

    • Hi Kate! Yes, we think either of those things would work fine (we would just make sure you thaw your meatballs before putting them in the slow cooker, if you go the freezer route). We hope you enjoy these! :)

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  4. These look beautiful and are easy to prepare.  They lacked salt in the meatball itself.  An easy fix for a delicious, easy, beautiful appetizer.  Thanks for the recipe.  

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  6. am a fifth former living in Jamaica, currently attending Wolmers Girls.I am doing my food and nutrition sba and I would like to know if the person who made these meat balls have any other recipes for fried meat balls. thank you

    • Hi Shanese! Good for you, that is very cool! Ali does have one other meatball recipe: We hope you enjoy! :)

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  10. I tried these tonight….and they are awesome. My son, who doesn’t really care for Asian flavors very much, loved it.
    Great find…and so easy.

    • Thanks for sharing Jay — we’re happy you and your son enjoyed these!

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  12. I made these last night for a Halloween party and they were a hit and they were all gobbled up !!! This recipe is a keeper Thank you

    • Thanks for giving them a try, Pamela — we’re so glad to hear they were a hit! :)

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  14. These look delicious.  Do you use fresh minced garlic for both the meatballs and sauce, or dried?

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  17. These were not our favorite. Sauce was too strong and salty. The actual meatball was good.

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  19. Hi ! 
    Great sounding recipe am going to try them tonight. Was wondering if this sauce ends up really liquidy? Was thinking of adding a slurry to thicken it. Do you think that’s unnecessary?

    • Hi Savannah! We don’t think it’s too liquidy but if do, definitely feel free to add a slurry to it if you want! :)

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