asian meatballs recipe
The Best asian meatballs recipe
I love this recipe because it’s packed with protein and fiber, making it a balanced meal that keeps everyone full and energized. The mix of ground beef and pork also adds a nice texture contrast, and the soy-based glaze gives it a sticky, slightly sweet glaze that’s irresistible. It’s not just a meal—it’s a way to bring people together, whether it’s a family dinner or a potluck with friends. Plus, the fact that it’s easy to double or triple the batch means you can have leftovers ready for days. It’s that kind of dish that feels like a little treat without the fuss.
Creamy Garlic Asian Meatballs
Tender, flavorful meatballs simmered in a rich tomato-garlic sauce, perfect for a quick weeknight dinner. Serve with steamed rice or over noodles for an easy Asian-inspired meal.
🥘Ingredients
- 1 lb ground beef
- 1 egg
- 1 cup breadcrumbs
- 1 tsp soy sauce
- 1 tsp ginger
- 1 tsp garlic powder
- ½ tsp red pepper flakes (optional)
- 1 cup tomato sauce
- 2 cloves garlic
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp black pepper
- 1 tsp cornstarch dissolved in 1 tbsp water
- 2 cups steamed rice
- Green onions, sliced (for garnish)
👨🍳Directions
-
1
Preheat oven to 425°F. In a bowl, combine ground beef, egg, breadcrumbs, soy sauce, ginger, garlic powder, and red pepper flakes. Mix until evenly coated. -
2
Roll mixture into 16 small meatballs. Place them on a baking sheet lined with parchment paper. -
3
Bake for 15 minutes, then reduce heat to 375°F. Bake for another 10–12 minutes until meatballs are golden and cooked through. -
4
While meatballs bake, heat a saucepan over medium heat. Add tomato sauce, garlic, honey, soy sauce, sesame oil, and black pepper. Simmer for 5 minutes. -
5
Dissolve cornstarch in water, then stir into the sauce. Simmer for an additional 3–4 minutes until slightly thickened. -
6
Transfer meatballs to the saucepan and simmer for 5–7 minutes until they are fully coated. -
7
Garnish with sliced green onions and serve with steamed rice.
🔧Equipment
- Mixing bowl
- Meat grinder or food processor (optional)
- Baking sheet
- Saucepan
- Wooden spoon
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Asian Meatballs Works
❓ Frequently Asked Questions About Creamy Garlic Asian Meatballs
How do I adjust the spice level in these Asian meatballs?
Yes, you can tweak the spice level by reducing or omitting the red pepper flakes, sriracha, or adding a pinch of sugar to balance the heat. If you prefer milder flavor, skip the sriracha and use just the ginger and garlic for depth.
Can I substitute ground turkey for ground beef in this recipe?
Absolutely. Ground turkey works well—just ensure it’s lean (93% or lower fat). For extra flavor, brown it in a pan before mixing with the marinade. The texture will be slightly different, but the dish remains delicious.
What’s the best way to reheat these meatballs without drying them out?
To reheat, place the meatballs in a single layer on a baking sheet and cover with foil. Warm at 350°F (175°C) for 10–12 minutes, stirring halfway. Alternatively, steam them for 5–7 minutes in a pot with a splash of water. Avoid microwaving directly—they’ll lose moisture.
How can I make the marinade richer without adding extra oil?
For a deeper marinade flavor, add 1 tablespoon of soy sauce or ½ teaspoon of miso paste to the marinade. If you’re using a high-quality dark soy sauce, it’ll also give the meatballs a subtle caramelized color.
