Sticky Asian Meatballs
These Sticky Asian Meatballs are nice and saucy, slightly sweet, and easy to make! You can roll these as big or as small as you’d like. They’re perfect as a main course served with a side or rice and some steamed veggies. Or, roll them a little smaller and serve as an appetizer. The sauce is simple to mix up while the meatballs bake. The hardest part of this recipe is rolling up the meatballs! So recruit some help and get rolling.
What You’ll Need for these Asian Meatballs:
- Ground beef or pork
- Garlic and ginger
- Green Onions
- Hoisin Sauce
- Rice Vinegar
- Sesame Oil
- Soy Sauce
First up, let’s mix up the meatballs. In a medium to large bowl combine the ground meat, breadcrumbs, eggs, green onions, garlic, and ginger. Really the best way to mix this up is with your hands. Mix it all up until everything is nice and combined. Then time to roll into balls! I typically make these an inch to an inch and a half, but you can make them smaller if you’d like. Just remember that they will cook faster if they are smaller.
Bake the meatballs in a preheated oven for about 10-13 minutes. To make sure they are cooked fully you can either cut a meatball in half or use a meat thermometer to check the temp. While the meatballs are cooking, mix up the easy Hoisin-based sauce. I like to do this in a medium bowl that’s big enough for me to toss the cooked meatballs in to coat.
Now let’s sauce up these cooked meatballs! I like to plop them into the sauce bowl and then pull them out with a pair of tongs. But you could also pour the sauce over or dip them one at a time. My favorite party trick? Place the cooked meatballs in your slow cooker and pour over the Hoisin sauce. Set the slow-cooker to ‘Warm’ or ‘Low’ and keep them warm and ready. This makes these Asian Meatballs an easy party appetizer!