With a fun twist from traditional Italian meatballs, these are packed with Asian flavors and then tossed in a delicious Hoisin sauce. This is the easiest meatball recipe I’ve ever made. The meatballs stayed together very well and didn’t even need to be browned before baking them in the oven.
When they finished in the oven, I simply tossed them in the waiting sauce and then kept them warm in a crock-pot until we were ready to eat. (The crock-pot is not required though.) The meatballs will be ready to eat as soon as they are tossed in the sauce.
I served the meatballs for dinner over very lightly sauteed cabbage. All of us really enjoyed this dinner and each of the kids requested the leftover meatballs for lunch the following day.
* This was originally posted as a Guest Post for Sue at The view from Great Island
Saucy Asian Meatballs
- MEATBALL Ingredients:
- 2 pounds ground pork or beef I used 1 lb of each
- 2 eggs
- 2 teaspoons toasted sesame oil
- 1 cup Panko or breadcrumbs of your choice
- 1/2 teaspoon ground ginger
- 3 large garlic cloves minced, approximately 1 tablespoon
- 1/2 cup green onions thinly sliced
- SAUCE Ingredients:
- 2/3 cup Hoisin sauce or 1 7 oz jar
- 1/4 cup rice vinegar
- 2 garlic cloves minced
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon ground ginger
- Preheat the oven to 400 degrees. Combine all the meatball ingredients in a large bowl. Using your hands or a large spoon, mix the ingredients together until well combined. Shape the mixture into 1" balls*. I used a small 1" cookie scoop and was able to form them very quickly. If you prefer larger meatballs, simply use a larger scoop. Place the meatballs on 2 greased baking sheets or sheets lined with silpat mats. Bake for approximately 10 minutes, or until the meatballs are lightly browned on the outside and no longer pink inside.
- While the meatballs are baking, whisk together all the sauce ingredients. Gently toss the sauce with the cooked meatballs to coat them once they are finished baking. Alternatively, you can combine the cooked meatballs and the sauce in a crock-pot and keep them warm until ready to eat.
- * I made the meatballs pretty small, at just about bite size for most of my family. The recipe made (65) 1" meatballs. The recipe should make approximately (35) 1.5" meatballs.
- FREEZER MEAL: Let the meatballs and the sauce cool completely before transferring the meatballs to an airtight container or large freezer safe ziploc bag. Cover with the sauce and freeze. Thaw in the refrigerator prior to reheating in the microwave.
10 Comments Leave a comment or review
The Slow Roasted Italian says
These look really yummy. I am on a bit of a meatball kick lately. I think I am going to change up one of my recipes with Asian flair.
Big Dude says
Sounds delicious Mary and the seeds are a nice presentation touch.
Tricia @ saving room for dessert says
I just love the idea of serving this over saute'd cabbage especially since I still have so much left over!
These are absolutely wonderful, made them for the 10th time tonight ( or more) I serve them on Asian/Chinese soup spoons as an appetizer, top it with a crispy fried wonton skin that is thinly sliced.. It's a fav at all my parties!
These are yummy, I add hot sauce to turn up the heat in the sauce!
Mary LeeAnn says
I have made these. I made extra to freeze the sauce they were so good.
Made these tonight for my girls and I. Loved them. Will be making again.
Rachel Page says
Lovely recipe, I will be trying these out tomorrow night! Always searching for 'the best' meatball recipe – haven't found it yet!
Dianne Liporto says
My favorite meatballs. I have made these at least 20 times. I still love them and will never get tired of these
Mary Younkin says
awe! I love hearing this, Dianne.