Saucy Asian Meatballs

Name: Saucy Asian Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pound lean ground beef; ½ cup cilantro; 1 teaspoon fresh garlic; 1 teaspoon fresh ginger root; ¼ teaspoon red pepper flakes; 1 teaspoon reduced-sodium soy sauce; 1 teaspoon sesame oil; ¼ cup reduced-sodium soy sauce; 1 teaspoon cornstarch; 1 tablespoon honey; 1 teaspoon hot sauce; 1 teaspoon fresh garlic; 1 teaspoon fresh ginger root; 1 teaspoon sesame oil

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5.0

330 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Calories
293 kcal
Course
Main Course
Cuisine
Chinese

Saucy Asian Meatballs

Winston Campbell

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These delicious, well-seasoned Asian meatballs are coated in a marvelous sauce – sticky, with just a hint of sweetness, and very flavorful.

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Ingredients

Servings

Meatballs:

1 pound lean ground beef 85/15
½ cup cilantro chopped
1 teaspoon fresh garlic minced
1 teaspoon fresh ginger root minced
¼ teaspoon red pepper flakes
1 teaspoon reduced-sodium soy sauce or a gluten-free alternative
1 teaspoon sesame oil

Sauce:

¼ cup reduced-sodium soy sauce or a gluten-free alternative
1 teaspoon cornstarch
1 tablespoon honey
1 teaspoon hot sauce such as sriracha
1 teaspoon fresh garlic minced
1 teaspoon fresh ginger root minced
1 teaspoon sesame oil

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Instructions

Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
Place the meatball ingredients (ground beef, cilantro, garlic, ginger, red pepper flakes, soy sauce, and sesame oil) in a medium bowl. Use your hands to combine them.
Shape the mixture into 24 meatballs, each weighing about 20 grams.
Arrange the meatballs on the prepared baking sheet. Bake them until they are cooked through, for about 10 minutes.
Meanwhile, prepare the sauce. In a medium saucepan, whisk together the soy sauce and cornstarch. Gradually whisk in the honey, hot sauce, garlic, and ginger.
Heat the sauce over medium heat, whisking constantly until it thickens into a rich glaze. This should take 3-5 minutes. Turn the heat off as soon as the sauce thickens, but leave it on the cooling burner. Stir in the sesame oil.
Using a large spoon or tongs, transfer the baked meatballs into the saucepan. Gently turn them in the sauce until well-coated.
Serve immediately.

Notes

To make sure the meatballs are fluffy and tender, work the meat lightly when you mix the ingredients and form the meatballs.
If you're out of fresh herbs, use dried spices. In the video below, I used what I had on hand: Garlic powder, onion powder, black pepper, and red pepper flakes.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power. They are also good cold! You can also freeze these meatballs in a freezer-safe container for up to three months.

Nutrition Information

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Serving 6meatballs Calories 293kcal (15%) Carbohydrates 7g (2%) Protein 23g (46%) Fat 19g (29%) Saturated Fat 7g (35%) Sodium 724mg (30%) Sugar 4g (8%)