Anyone looking for a fun new appetizer (or even main course!) for the big game this week?
These saucy sesame 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 Sesame Meatballs
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 30-35 meatballs 1x
Description
You will love this delicious saucy sesame 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
Sesame 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
Instructions
- 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.)
Notes
You can also keep these warm (after cooking) in the crockpot on a low setting!
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These meatballs are fantastic – however – this recipe – including the image were stolen from Kayotic Kitchen. Now, Kay no longer maintains her page and was aware of this from the time it was posted.
The original name was ‘saucy asian meatballs’ – and they really are very delicious!
Hi Ali,
Another recipe of yours that look great.
Just wondering if I can cook them on the stove: I’m thinking about making them with students for a hands-on international cooking session, but we don’t have an oven and would need to make… 100 of them!
Thanks a lot for your help.
Love the wonderful flavors in this. As a single person I bake, sauce and freeze in single serving quantities, then just heat up when ready to use. Freezing does not hurt the flavor at all.
These asian meatballs are delicious. They came out nice and tender and so flavorful. Will be making again!
Eating leftovers for breakfast-cold! Almost better than dinner last night! I know someone is going to be disappointed there aren’t as many leftovers. 😋
This is very easy to prepare. I served it over rice with a side of broccoli. Family said it is so tasty. Next time I will use fresh ginger. I used a combination of half beef and half pork. I also added salt to the beef mixture and sauce. The meatballs came out so tender. I cooked them a few minutes longer, just until they were golden as the recipe said. I can’t wait to make this dish again!
These turned out delicious! I made mine a bit larger as they were going with fried rice for dinner! I have made these several times and a fan favorite! Great the next day too for lunch leftovers.
My fiance is Indian and does not eat beef or pork. Could this be made with any other meat (such as goat) and still come out delicious? Plus we are having a Christmas party (my tradition) and everyone attending will be Indian.
I enjoy saucy food. The meatballs tasted delicious but there was barely any extra sauce. Just enough to coat the meat balls. Other than that, I’d make these again.
Can I use store bought meatballs? Will the sauce be enough flavor?