Saucy Asian Meatballs

I made these for a family BBQ and they were a hit. I just made the meat mixture and sauce ahead of time and baked them off when I got to my parents house, then tossed them in the sauce. Poof – instant appetizer.

Saucy Asian Meatballs
Just the Tip / Inspired by Gimme Some Oven
Makes 35-40 meatballs

What I used:

For the meatballs:

  • 2 lbs ground pork (I might try ground turkey next time)
  • 2 tsp toasted sesame oil
  • 1 cup Panko or breadcrumbs
  • 1/2 tsp ground ginger
  • 2 eggs
  • 3-4 cloves minced garlic
  • 1/2 cup thinly sliced scallions

For the sauce:

  • 2/3 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 2 garlic cloves, grated (or minced)
  • 2 tbsp reduced-sodium soy sauce
  • 1 tsp sesame oil
  • 1 tsp ground ginger

For the garnish:

  • sesame seeds
  • sliced scallions
  • toothpicks

What I did:

  1. In a large bowl, mix together meatball ingredients until well-combined.  Lay a cooling rack on top of a backing sheet and spray with nonstick spray. Shape the meat mixture into 1″ balls and and place on a the cooling rack so that they’re not touching.
  2. When ready to cook the meatballs, preheat oven to 400. Roast for 12 minutes, then broil for a couple of minutes to develop a nice, brown crust.  Meanwhile, combine all sauce ingredients until well blended.
  3. Once the meatballs have finished cooking, transfer them to a large bowl and pour over the sauce mixture, stirring gently until the balls are well coated. Sprinkle with sesame seeds and sliced scallions and serve.


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