Saucy Asian Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
293 kcal
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Course
Main Course
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Cuisine
Chinese
Saucy Asian Meatballs
Description
The Saucy Asian Meatballs use ground beef mixed with fresh cilantro, minced garlic and ginger, sesame oil, and soy sauce to create a fragrant and moist meatball. Formed into bite-sized portions, they are baked at 400°F until cooked through, preserving juiciness without overcrowding. Meanwhile, a glossy sauce is stirred together with soy sauce, honey, hot sauce, garlic, and ginger, thickened by cornstarch to coat the meatballs evenly. The glaze’s blend of sweetness, heat, and umami complements the fragrant meatballs.
The tender baked meatballs can be served directly from the pan or on rice or noodles to soak up the extra sauce. Their size and flavor profile make them ideal for parties or casual dinner plates. Fresh herbs in both meatballs and sauce bring brightness and herbal notes to each bite.
To ensure the meatballs remain tender, handle the beef mixture lightly when mixing and forming. Leftovers store well refrigerated for several days and reheat gently to keep moist. Freezing cooked meatballs in a sealed container extends shelf life up to three months. These meatballs can also be enjoyed cold.
Ingredients
Meatballs:
- 1 pound ground beef 85/15, lean
- ½ cup cilantro chopped
- 1 teaspoon garlic minced, fresh
- 1 teaspoon ginger root minced, fresh
- ¼ teaspoon red pepper flakes
- 1 teaspoon soy sauce or a gluten-free alternative, reduced-sodium
- 1 teaspoon sesame oil
Sauce:
- ¼ cup soy sauce or a gluten-free alternative, reduced-sodium
- 1 teaspoon cornstarch
- 1 tablespoon honey
- 1 teaspoon hot sauce such as sriracha
- 1 teaspoon garlic minced, fresh
- 1 teaspoon ginger root minced, fresh
- 1 teaspoon sesame oil
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
- Mix ingredients gently to keep meatballs tender and light.
- If fresh garlic and ginger are unavailable, dried spices like garlic powder and onion powder can substitute.
- Store leftovers airtight in the refrigerator for 3-4 days and reheat at 50% microwave power to preserve texture.
- Freeze cooked meatballs in a sealed container for up to three months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 6meatballs | |
| Calories | 293kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Sodium | 724mg | 30% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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