A few simple pantry ingredients combine to make this quick and easy Sticky Asian Glazed Meatballs recipe. It’ll be a hit with the whole family!
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Asian Glazed Meatballs
Have mercy, y’all … this is one of those meals you really need to give it a try! I cannot say enough about how great this was and how much we really loved this! It was so good, that we had it twice in one week! My entire family enjoyed this one – a lot – and I’m already thinking about making it again …. and no, I don’t think I could have this too many times!
We kept this meal simple with just the glazed meatballs served over steamed white rice, and a side of steamed broccoli. This meal comes together fairly quickly – so it’s perfect for busy nights. Start your rice first … get the meatballs going … steam your broccoli – and then sit back and savor every delicious bite. You’ll be glad you made this – and your family might just think you’re a rock star mom or dad with this dish! ?
How to make Asian Meatballs
For the meatballs:
- ground pork
- sesame oil
- plain dry breadcrumbs
- ground ginger
- large eggs
- garlic
For the sauce:
- Hoisin sauce
- rice vinegar
- honey
- garlic,
- low-sodium soy sauce
- sesame oil
- ground ginger
- Sriracha sauce
Additional ingredients:
- cooked white or brown rice
- thinly-sliced green onions (optional)
- sesame seeds (optional)
How to make Sticky Asian Glazed Meatballs
- Preheat oven to 375°F. Spray a baking sheet with cooking spray and set aside.
- In a large bowl, combine all of the meatball ingredients until well mixed. Shape into 1-1½-inch balls. Place the meatball on the prepared baking sheet and cook for 18-20 minutes or until the meat is no longer pink.
- Meanwhile, combine all of the sauce ingredients in a medium or large saucepan and bring to a boil over medium-high heat. Allow the sauce to boil until it thickens slightly – about 3-5 minutes. Remove from heat and set aside.
- When the meatballs have finished cooking, stir them into the sauce. Coat well with the sauce.
- Serve the meatballs over rice. Sprinkle with green onions and sesame seeds, if desired.
Questions for Sticky Asian Glazed Meatballs
What goes well with Asian Meatballs? What should I serve with Asian Meatballs?
We usually serve these meatballs over steamed rice or lo mein noodles. A side of steamed broccoli or stir-fry veggie makes a great accompaniment.
Where can I find hoisin sauce?
I find it in the international section of my local big-box grocery store.
Can I use ground chicken in place of the ground pork?
Absolutely! It may change the flavor slightly, but it will still be just as delicious!
How did you like this recipe
In the comments below, let me know how this recipe came out for you! Did you and your family totally adore it?! Or did you have to make variations? If you have questions about any part of the recipe, too, ask away!
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Sticky Asian Glazed Meatballs
A few simple pantry ingredients combine to make this quick and easy Sticky Asian Glazed Meatballs recipe. It'll be a hit with the whole family!
Ingredients
For the meatballs:
- 2 pounds ground pork
- 1½ teaspoons sesame oil
- 1 cup plain, dry breadcrumbs
- ½ teaspoon ground ginger
- 2 eggs, slightly beaten
- 2 cloves garlic, minced
For the sauce:
- 1 jar (7 oz.) Hoisin sauce
- ⅓ cup rice vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- ¼ cup low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- ½-1 teaspoons Sriracha (aka Rooster) sauce
Additional ingredients:
- Cooked white rice
- thinly-sliced green onions (optional)
- sesame seeds (optional)
Instructions
- Preheat oven to 375°F. Spray a baking sheet with cooking spray and set aside.
- In a large bowl, combine all of the meatball ingredients until well mixed. Shape into 1-1½-inch balls. Place the meatballs on the prepared baking sheet and cook for 18-20 minutes or until the meat is no longer pink.
- Meanwhile, combine all of the sauce ingredients in a medium or large saucepan and bring to a boil over medium-high heat. Allow the sauce to boil until it thickens slightly - about 3-5 minutes. Remove from heat and set aside.
- When the meatballs have finished cooking, stir them into the sauce. Coat well with the sauce.
- Serve the meatballs over rice. Sprinkle with green onions and sesame seeds, if desired.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 667Total Fat: 39gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 205mgSodium: 746mgCarbohydrates: 31gFiber: 2gSugar: 8gProtein: 46g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
Originally published August 29, 2013. Post updated on August 30, 2019.
Pinned! We love your Asian Salmon so I know we will love this too! Can't wait to make them 🙂
Hello, I made your recipe , , the meat I used is
Turkey , I liked the sauce, you have sesame seed
Raw sprinkled on top, can use the roasted
Sesame seed?
Thank you.
Yum! It sounds so good!!
Sticky? Asian? Yes, thank you ! Pinned to make next time Cheri comes home 🙂
These sound SO good!!! Pinning! (Glad to know Hubby isn't the only one that calls it Rooster Sauce) LOL!
Looks delish! I'm pinning to try later!
Oh. My. Goodness. I printed this out! Can't wait to try it! Thank you so much for this recipe!
This sounds really good! I'd try it with turkey and I bet it tastes just as good!
Yum! I gotta try these!
Stopping by from Mellywood's party, these look amazing! My husband (the cook in the family) will love them. Printing and pinning ~ Amy
Oh this look seriously awesome! Pinning and shopping for ingredients!
Sounds delicious and I'm interested by the unusual addition of meatballs. Thanks for sharing at Inspire Us Thursday on Organized 31.
oh yummy! Those flavors all sound delicious!
Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have had a great weekend and have a fabulous week.
Come Back Soon!
Miz Helen
Thank you for sharing at Weekend Potluck! {and for linking back within your post so I can vote for you} This looks fantastic!
Hugs, Tonya from 4 little Fergusons
These meatballs look awesome Jamie! Thanks for sharing at Simple Supper Tuesday.
Oh yum! These sound amazing! I have to pin these for my reward meal after my diet bet ends in a couple weeks – I'll drool every day until then!
Kristin
I like sticky balls. (That sounds so wrong!)
Love the color. And "sticky" in the title sounds so good. Thanks for stopping in and linking!
Yum, I love anything "sticky" I have a similar sauce I use for chicken wings my lot love them!
Ooh, this looks scrumptious! I'm pinning so I can give it a try later.
If you're interested, I'd love if you shared these at my Show & Tell party going on right now. http://www.gingerlymade.com/2013/09/show-tell-42.html
this looks great Jamie!! I love the picture! I am going to make this for sure!! Thanks for posting!
Made these last night with Jasmine rice and broccoli. My family loves them. The only change that I made was that I replaced ground ginger with fresh grated ginger. Delicious and my daughter the gourmet cook says”amazing!”
I baked them instead. The family loved them! Now part of our rotation! Great recipe!
This was good recipe. I used ground turkey and Panko bread crumbs. The sauce was great, just wished that I had doubled it.
I made this last night and the sauce was just awful! Wayyy to much vinegar and the flavour of it never cooked off at all! Such a shame I had such high hopes but there is something wrong with the sauce recipe…not sure if a typo in ingredients? Not even done extra honey could fix it…it was like the massive amount of vinegar stopped it from sweetening.
Are you sure you measured correctly and used rice vinegar as listed in the recipe? Rice vinegar is delicate and sweet – I’m thinking you might have used the wrong kind of vinegar?
A hit with family
It was delicious! Served over ramen…
Can I use groud beef??
Sure. It will taste slightly different with the beef as opposed to using pork, but it can be swapped.
The best meatballs I have eaten. They were moist, flavorful, multidemensional, and light. We added a little salad . The sauce was tremendous. We will make it
again.
Can you clarify regarding the ground pork – should I be looking for plain/unseasoned? I have always only cooked and seen “hot”, “mild”, or “breakfast”, but none of those sound like they would work with the Asian flavors in this recipe, right? Thinking I might need to go beyond Walmart 😉 to find unflavored?
You will need to find ground pork – it’s not a sausage, although you can make sausage from it. In my local store, it’s usually near the pork chops and roasts.