Saucy Asian Meatballs

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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

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 30-35 meatballs 1x


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


  1. Preheat oven to 400.
  2. 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.
  3. 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.
  4. Serve warm, and sprinkle with additional garnish if desired. (I served mine on these cocktail forks.)


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

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306 comments on “Saucy Asian Meatballs”

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  3. 5 stars
    Delicious! My husband and I loved it!

  4. 5 stars
    OMG…seriously awesome!! I have forwarded recipe to all my friends!!!

  5. 5 stars
    Everyone LOVES this recipe. Huge hit with the family! What a find!!

  6. 4 stars
    Love this recipe. To save time I make it as a meatloaf as and entree.

  7. 5 stars
    Delicious! The only thing I changed was that I added a small amount of hoisin sauce to the meatball mixture. These are really great as left overs too!

  8. 5 stars
    I’ve made these before and they were absolutely delish! Just wondering if you’ve ever made the meatballs the day before and then rehested the following day in the sauce?

  9. 4 stars
    Amazing! For a healthier option I made the meatballs with no sauce and substituted your chimichurri recipe as a dipping sauce instead. Yum.

  10. If I make the meatballs the day before for a potluck, and put them in a crockpot for a potluck at work, how long can they stay on a low setting so the don’t burn? I’ve had sauces burn in my crockpot before and I don’t want the meatballs to dry out. Let me know, thanks!

  11. Is there any salt in the meat mixture? I’ll be making these today! Can’t wait!

  12. These were a hit with everyone. Made them once for a large function and am making again for another function. I presented as picture so very pleasing to the eye

  13. Eight years later and people are still commenting (like me!). These meatballs turned out fantastic! I used everything bagel seasoning since I didn’t have straight sesame seeds which was a fun additional flavor, and added siracha as a condiment for some spice. Will definitely make again!

  14. Very easy to make and outstanding flavours!

  15. Should be 10 stars!! Didn’t have rice vinegar. Used apple cider vinegar, Don’t think it affected the wonderful taste. Made in one inch balls. Excellent change up from other appetizer meatballs. Also made it for dinner with rice pilaf and a green vegetable. Definitely a keeper.