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!

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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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295 comments on “Saucy Asian Meatballs”

  1. I think they look wonderful but the sesame is a little overpowering and the sauce could use a little sweetness. Good recipe but will tweak a little next time.

  2. These are amazing and so easy!

  3. Can I make these and freeze

  4. These turned out so good!
    Sauce takes a little getting used to, but it is good.
    Will definitely do again.

  5. Making these right now and they are pretty good. I think I would prefer a sweeter sauce though. This is a very savory sauce..

  6. I can’t wait to try this recipe. It’s making me salivate just reading it.

  7. I can’t wait to try these ! I noticed that no sodium in meatball recipe, is it because sauce has enough sodium?

  8. Saucy meatballs are one of my fav apps! I will have to try this :)

  9. These were delicious. I subbed the breadcrumbs with gluten free bread crumbs from Ener-G and they still came out awesome. Thanks for posting.

  10. Made these tonight and I think they were delicious. Great for appetizers for a party or can even create an entire little asian inspired dinner. Extremely easy to prepare too!!!

  11. Did you use fresh ginger, or the kind on the spice aisle at the store? Thanks.

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  13. Thought I would comment since these were so sooo GOOD. I made these today with ground turkey and they were amazing!!!! The sauce is REALLY REALLY good!!! I made them in little muffin cups though as a meal and poured the sauce over, I’m pressed for time! Thanks for the recipe!! :)

  14. Going to try these soon. They look fabulous. Where can I get the fancy toothpicks?

  15. I made these for dinner tonight and they were delicious! I made them with ground turkey and ground beef and added a little brown sugar for a touch of sweetness. My family loved them and I think they’ll make great sandwiches for lunch tomorrow. Definitely a winner! I’ll make these again! Thanks for the recipe!

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  19. Ali, I made these for dinner tonight. The sauce was pretty strong-tasting and I might use a little less hoisin-sauce next time, but the overall flavour was very lovely . Thank you!!!

  20. Ali, you’re the best—thank you!

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  23. Just made these. After reading comments I decided to use less hoisin saue. But the flavor for my taste was still a bit strong and tangy. I decided to add about 1/4 C Kikoman Teriaki glaze. Still a bit strong – not sweet enough- I added about 1/4 C brown sugar. Was very happy with the outcome. Wll definitely make again with a few tweaks :). Thank you for the receipe

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  25. I’m making these tomorrow for a party! Just want I was looking for.

  26. has anyone made the meatballs ahead of time and frozen them with good results?

  27. I made these as a Christmas appetizer and they were incredibly delicious and easy. I served them plain with a choice of sauces including a sweet and zesty bbq and General Tso’s sauce. I plan to try the Asian souce next time though. I just discovered your blog and I am really enjoying it so thank you very much!!!

  28. Made these last night, New Year’s Eve. I think the recipe should include salt in the meatball mixture. The sauce was overpowering. Hoisin sauce has vinegar and think the additional rice vinegar is the reason for the strong taste. Think it needs more sweetness and spice. However, the meatballs were good and will give the recipe another try.

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  33. To a point, I followed the recipe as it’s posted. However, once the ingredients for the sauce were mixed together, I thought it was lacking something, so I added the juice of one lime and about 1/4-1/3 cup of orange juice. What a huge difference! The citrus really breaks through the heavy taste of the original sauce and adds more dimension. When I cook the sauce and meatballs, I plan on adding pineapple chunks.

  34. These would make a great dinner with rice and a veggie!

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  36. These sound great. Any idea of the serving size?

  37. oh my gosh, these look amazing. now i need to figure out an excuse to make them, do you usually eat them as a side/appetizer? or maybe with rice for dinner? yum!

  38. Thanks these were fast and transportable. So many times the hors d’oeuvres are soggy when they are make ahead of time.

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  47. I made these this past weekend for our Euchre card party night. They were a huge hit!! I used my pampered chef small scoop so the meatballs were uniform in size. I cooked them ahead of time in the oven, then at party tim I kept them warm in the crock pot.

    Loved this recipe. Will definitely make them again.

  48. My family every time say that I am killing my time here at net,
    except I know I am getting experience all the time by reading
    thes fastidious content.

  49. This looks very good…I have the sesame oil and ginger…I may try them this weekend.
    IN NYC there are so many restaurants. But the smell of home cooking is so good. And cheaper.

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