Get ready to wow your taste buds with these irresistible Asian meatballs, smothered in a sticky, sweet, and savoury sauce that’s sure to be a hit at any meal. Perfectly seasoned and bursting with flavour, this easy recipe is a game-changer for your weeknight dinner routine!
Meatballs. And sauce. Two of my favourite things. Especially when put together. Although, for once, it’s not an Italian style tomato sauce I’m talking about. No, no. Not today sista.
Today we’re whipping up an Asian meatball recipe so good it has its very own kinda sauce. A sauce that is full of delicious Asian flavours and perfectly coats these glorious ground beef meatballs. It’s Sweet. Sticky. Savoury. AND SO GOOD you’ll want to eat it by the spoonful.
Don’t say I didn’t warn ya!
Meatballs are the best though – Am I right?! Now, that could just be me being bias seeing as how I grew up eating my mama’s famous mini Italian meatballs which are actually like THE BEST MEATBALLS EVER. But seriously. Who doesn’t love a good meatball?!
They’re so versatile and you can serve them up with so many different dishes. From rice, to noodles, to pasta, and bowls. The options are endless! And don’t even get me started on how many different kinds of meatballs you can make – whether we’re talkin’ pork meatballs with ginger and garlic or turkey meatballs with spinach, sun-dried tomatoes, and goat cheese the options are truly endless in that department, too!
These Asian style sticky meatballs are no different! They’re great on their own, as an appetizer to feed a large crowd, as part of a bigger meal, or as the star of the show in things like noodles or bowls. The sweet and savoury sauce is the perfect pairing and send these babies way over the top.
Just don’t forget the wet naps! Your fingers miiiight just get a little bit sticky in the process.
INGREDIENTS YOU’LL NEED TO MAKE THIS STICKY ASIAN MEATBALL RECIPE
Each ingredient plays a crucial role in creating a balanced, flavourful dish that combines sweet, savoury, tangy, and slightly spicy flavours, making these Asian-style meatballs simply irresistible. Let’s discuss each one in a little bit more detail down below:
FOR THE MEATBALLS
- Ground Beef: The primary protein base for the meatballs, providing a rich and hearty flavor. Use a blend with some fat (80/20) for juicy meatballs. However, you can use a different kind of ground meat instead, if you prefer. Chicken, turkey, or pork all make great alternatives.
- Panko Breadcrumbs: Japanese-style breadcrumbs that are lighter and flakier than regular breadcrumbs. They help bind the meat mixture and keep the meatballs tender and moist.
- Eggs: Act as a binder to hold the meatball mixture together, ensuring the meatballs don’t fall apart during cooking.
- Garlic: Adds a pungent, aromatic flavour that is essential in many Asian dishes, enhancing the overall taste of the meatballs. Fresh garlic works best in this Asian meatball recipe. However, if all you have on hand is garlic powder, use 1 teaspoons instead of the 4 fresh cloves.
- Onion: Adds sweetness and moisture to the meatballs, complementing the savoury flavours. White or yellow onions work best in this recipe.
- Soy Sauce: A salty and umami-rich sauce that seasons the meatballs, giving them a deep, savoury flavour.
- Hoisin Sauce: A thick, fragrant sauce made from soybeans, garlic, vinegar, and various spices. It adds a sweet and tangy flavour with a hint of spice. Try making your own homemade hoisin sauce from scratch by following this easy recipe.
- Sesame Oil: A rich, nutty oil that imparts a distinctive and aromatic flavour, commonly used in Asian cuisine.
- Ginger: Adds a fresh, zesty, and slightly spicy flavour that brightens the meatballs and enhances the overall taste. Therefore, fresh grated or minced ginger works best in this Asian meatball recipe. However, if all you have on hand is ground ginger, use 1/4 of a teaspoon instead of the 1 tablespoon fresh.
- Black Pepper: Adds a mild heat and a depth of flavour that complements the other seasonings.
- Salt: Enhances the flavours of all the ingredients and ensures the meatballs are properly seasoned.
- Green Onions: Adds a fresh, mild onion flavour and a pop of colour as a garnish for the final dish.
- Sesame Seeds: Adds a subtle nutty flavour and a bit of texture, making the dish visually appealing.
FOR THE SAUCE
- Soy Sauce: The base of the sauce, providing a salty and umami-rich flavour.
- Hoisin Sauce: Adds sweetness, tanginess, and a complex mix of flavours that make the sauce rich and flavourful. Try making your own homemade hoisin sauce from scratch by following this easy recipe.
- Honey: Provides natural sweetness that balances the saltiness of the soy sauce and the tanginess of the hoisin sauce.
- Rice Vinegar: Adds acidity and a subtle tang that brightens the flavours of the sauce.
- Sesame Oil: Enhances the nutty aroma and adds depth of flavour.
- Cornstarch: Acts as a thickening agent to give the sauce a glossy and sticky consistency.
- Garlic: Infuses the sauce with a robust, aromatic flavour that complements the other ingredients.
- Ginger: Adds a fresh, slightly spicy flavour that enhances the overall taste of the sauce.
- Red Pepper Flakes: Adds a bit of heat to the sauce, balancing the sweetness and giving it a slight kick.
HOW TO MAKE ASIAN MEATBALLS IN STICKY SAUCE (KEY TIPS)
You can find full instructions for how to make these sticky Asian meatballs in the recipe card down below, but here are a few quick tips to keep in mind:
- Use a mix with some fat. Choose ground beef with some fat content, such as 80/20 (80% lean, 20% fat). The fat helps keep the meatballs juicy and flavourful.
- Don’t overmix the meatball mixture. Combine the ingredients until just mixed to avoid overworking the meat. Overmixing can make the meatballs tough and dense.
- Uniform meatball size. Make sure all meatballs are roughly the same size to ensure even cooking. EXTRA TIP: Using a cookie scoop or a small ice cream scoop can help with this.
- Chill the meatballs before cooking. After forming the meatballs, chilling them in the refrigerator for about 15-20 minutes helps them hold their shape better during cooking.
- Line your baking sheet with parchment paper or a silicone baking mat to prevent the meatballs from sticking and to make cleanup easier.
- Don’t overcrowd the baking sheet. Leave a bit of room between each meatball so air circulates and they cook evenly all the way around. EXTRA TIP: Flip the meatballs halfway through baking to ensure even browning and cooking throughout.
- Check for doneness. Bake until the meatballs are fully cooked through. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).
- Prepare the sauce while the meatballs are baking. This saves time and allows the flavours to meld together as the meatballs finish cooking.
- Thicken the sauce properly. When adding the cornstarch slurry to the sauce, make sure to stir continuously to avoid lumps and to achieve a smooth, glossy texture.
- GENTLY toss the meatballs in the sauce. Once the meatballs are cooked, gently toss them in the sauce to coat evenly. Be careful not to break them apart. I like doing this directly in the skillet using tongs. But you can also transfer them to a bowl, pour the sauce on top, and toss them that way instead.
- Don’t skip the garnishes. Chopped green onions and sesame seeds add a fresh, crunchy texture and a visually appealing finish to the dish. I really wouldn’t skip them!
- Taste the sauce before adding the meatballs and adjust the sweetness, saltiness, or spiciness according to your preference. You can add more honey for sweetness, soy sauce for saltiness, or red pepper flakes for heat.
- Serve immediately. These meatballs are best served hot. If serving as an appetizer, keep them warm in a slow cooker set on low.
FREQUENTLY ASKED QUESTIONS
Yes, meatballs should be fully cooked before putting them in the sauce. This ensures that they are safe to eat and have the right texture. Fully cooking the meatballs in the oven or on the stovetop allows them to develop a nice browned exterior, which adds flavour and helps them hold together when mixed with the sauce.
Once the meatballs are cooked through and have reached an internal temperature of 160°F (71°C), you can then gently toss them in the prepared sauce. This method prevents the meatballs from falling apart and ensures they absorb the sauce’s flavours while maintaining their integrity. Fully cooking the meatballs first also reduces the risk of undercooked meat.
Baking meatballs at 400°F is generally better than baking them at 350°F. The higher temperature helps the meatballs develop a nicely browned and slightly crispy exterior, which adds a lot of flavour and improves their texture. Baking at 400°F also reduces the cooking time, meaning the meatballs spend less time in the oven and are less likely to dry out.
At 350°F, while the meatballs will still cook through, they might not brown as well and could end up with a softer texture. Therefore, for a perfect balance of a juicy interior and a flavourful, caramelized exterior, baking meatballs at 400°F is typically the preferred choice.
Meatballs do not necessarily get more tender the longer they cook in the sauce, especially when made with ground beef and already cooked before being added to the sauce. Once the meatballs are fully cooked, additional cooking in the sauce primarily serves to meld the flavours together.
Prolonged cooking can actually lead to the meatballs becoming dry and tough as the moisture continues to be drawn out. To maintain their tenderness, it is best to cook the meatballs fully, then gently simmer them in the sauce just long enough for them to absorb the flavours, typically about 10-15 minutes. This approach ensures the meatballs remain moist and tender while being infused with the rich flavours of the sauce.
To store leftover Asian sticky meatballs, first allow them to cool to room temperature. Once cooled, transfer the meatballs and their sauce into an airtight container. Store the container in the refrigerator, where the meatballs will keep for up to 4 days.
For longer storage, place the meatballs and sauce in a freezer-safe container or resealable freezer bag, removing as much air as possible before sealing. Label with the date and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until warmed through, adding a splash of water or broth if the sauce has thickened too much. This method ensures the meatballs retain their flavour and texture.
LOVE THIS RECIPE? THEN YOU HAVE TO TRY MY ASIAN STICKY RIB RECIPE NEXT!
MORE TASTY ASIAN INSPIRED RECIPES FOR YOU TO TRY
PAN SEARED CARAMELIZED BOK CHOY
KETO FRIENDLY ASIAN STYLE EGG DROP SOUP
LOVE THIS RECIPE? PIN IT FOR LATER!
STICKY ASIAN MEATBALL RECIPE
Get ready to wow your taste buds with these irresistible Asian meatballs, smothered in a sticky, sweet, and savoury sauce that’s sure to be a hit at any meal. Perfectly seasoned and bursting with flavour, this easy recipe is a game-changer for your weeknight dinner routine!
Ingredients
FOR THE MEATBALLS
- 1 lbs Ground Beef
- 1 cup Panko Breadcrumbs
- 1 large Egg
- 4 Cloves Garlic, minced
- 1 small Onion, finely chopped
- 1/4 cup Soy Sauce
- 1/4 cup Hoisin Sauce
- 2 tbsp Sesame Oil
- 1 tbsp Fresh Ginger, grated
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- 1/4 cup Green Onions, chopped (for garnish)
- 1 tbsp White Sesame Seeds, for garnish
FOR THE STICKY SAUCE
- 1/2 cup Soy Sauce
- 1/2 cup Hoisin Sauce
- 1/4 cup Honey
- 2 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 1 tbsp Cornstarch mixed with 2 tbsp Water (slurry)
- 3 Cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- 1/2 tsp Red Pepper Flakes (optional, for a bit of heat)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the ground beef, panko breadcrumbs, eggs, minced garlic, chopped onion, soy sauce, hoisin sauce, sesame oil, grated ginger, black pepper, and salt. Mix until all ingredients are well combined, but do not overwork the mixture.
- Form the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet, spaced slightly apart.
- Bake in the preheated oven for 15-20 minutes, or until the meatballs are cooked through and nicely browned.
- While the meatballs are baking, prepare the sauce. In a medium saucepan, combine the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Add the cornstarch slurry to the sauce, stirring continuously until the sauce thickens. This should take about 2-3 minutes.
- Once the meatballs are done baking, add them to the skillet with the sauce. Use tongs to gently turn and coat them on all sides. Alternatively, you can transfer them to a large bowl and pour the sticky sauce over the meatballs, gently tossing to coat them evenly.
- Transfer the glazed meatballs to a serving platter. Garnish with chopped green onions and sesame seeds. Serve hot with rice, noodles, or as an appetizer.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 343Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 42mgSodium: 2104mgCarbohydrates: 46gFiber: 3gSugar: 26gProtein: 13g
Nutrition is only an estimate and calculated using Nutritionix.
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