Sticky Asian Meatballs

Easy Asian Meatballs are tossed in a sticky salty-sweet sauce full of classic Asian ingredients. These smaller sized meatballs are a perfect appetizer size or to serve over rice, noodles or even mashed potatoes.

Course Appetizer

Cuisine Asian

Prep Time 25

Cook Time 18

Resting Time 5

Total Time 48

Servings cocktail size meatballs

Calories 51kcal

Author Toni Dash

Equipment

Ingredients

Meatballs

1 pound ground beef or ground pork or a mix
½ yellow onion diced
½ cup panko crumbs regular or gluten-free
1 egg
1 teaspoon garlic powder
1/2 teaspoon ground ginger
2 tablespoons soy sauce regular or gluten-free

Sauce

⅓ cup water
2 teaspoons cornstarch
⅓ cup brown sugar
2 tablespoons soy sauce
2 tablespoons fish sauce
1 teaspoon garlic powder
Red pepper flakes optional

Optional garnish ideas

green portion of scallions sliced on the diagonal
sesame seeds

Instructions

Preheat the oven to 400 degrees F.
Prepare cooking method: Option 1 (recommended): Fit a rimmed baking sheet with a wire rack sprayed with non-stick cooking spray. Option 2: Line a rimmed baking sheet with parchment paper.
In a large bowl combine the ground beef, onion, panko, garlic powder and soy sauce. Mix until the ingredients are just combined and don’t overwork the mix. TIP: this is easiest done using your hands.
Scoop out 1 tablespoon of the beef mixture and shape into a ball. Repeat for the rest of the meat mixture. TIP: using a 1 tablespoon scoop makes this go more quickly.
Place the meatballs on the wire rack or in the prepared baking dish depending on the cooking method chosen.
Spray the tops of the meatballs lightly with oil or non-stick cooking spray. and take to the oven.
Place in the oven. Bake for 15 to 18 minutes or until done*. Remove from the oven.
While the meatballs cook prepare the sauce. Stir the cornstarch into the water and stir until it dissolved.
In a saucepan stir together the water/cornstarch, brown sugar, soy sauce, fish sauce and garlic powder.
Cook, over medium heat, stirring constantly for 5 minutes and scraping the bottom of the pan.
NOTE: the sauce will become glossy and thicken in the last few minutes. Remove from heat.
Remove the meatballs from the oven and allow to rest in the pan for 5 minutes.
If they cooked directly in the pan (not on using the rack option) place them on 2 layers of paper towels to absorb any excess fat before tossing them in sauce).
Transfer the baked meatballs into a mixing bowl and gently toss with sauce to coat. Serve immediate. Garnish with sesame seeds or thin slices of scallion (the green portion) if desired).

Video

Notes

*How to check meatballs are cooked

Internal temperature of the meatballs should register 160 degrees. As they rest after cooking the temperature will continue to rise to reach 165 degrees which is the doneness temperature of beef.

Cooking method notes:

Option 1: Cooking on a rack. This method allows air to circulate and any excess fat will drip onto the pan below. The meatballs will not sit in fat as they cook. For easier clean up line the baking sheet with foil.

Option 2: Cooking in a baking dish. This method is easy and also works well. We recommend setting the meatballs on 2 layers of paper towels after cooking to absorb any excess fat.

Storing the meatballs

Store cooled meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave before serving.

Nutrition