This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

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!

Sticky Asian Glazed Meatballs

Pin this now to find it later

Pin It

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!

closeup of meatballs

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! ?

Sticky Asian Glazed Meatballs over steamed rice

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)
Glazed Asian Meatballs

How to make Sticky Asian Glazed Meatballs

  1. Preheat oven to 375°F. Spray a baking sheet with cooking spray and set aside.
  2. 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.
  3. 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.
  4. When the meatballs have finished cooking, stir them into the sauce. Coat well with the sauce.
  5. Serve the meatballs over rice. Sprinkle with green onions and sesame seeds, if desired.
Saucy Asian Meatballs

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. 

Would you like to save this?

We'll email this post to you, so you can come back to it later!

  • 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!
Asian Glazed Meatballs with sesame seeds

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!

fork in Sticky Asian Glazed Meatballs

Other recipes you may enjoy

Sticky Asian Glazed Meatballs in pan
4.49 from 160 votes
Servings: 6 servings

Sticky Asian Glazed Meatballs

By Jamie Sherman
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!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes

Would you like to save this?

We’ll email this post to you, so you can come back to it later!

Equipment

Ingredients 

For the meatballs:

  • 2 pounds ground pork
  • 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 Hoisin sauce, 7 oz.
  • 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.

Notes

  • If you don’t eat pork, try ground chicken or turkey instead.

Nutrition

Calories: 493kcal, Carbohydrates: 9g, Protein: 30g, Fat: 36g, Saturated Fat: 13g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 0.01g, Cholesterol: 169mg, Sodium: 519mg, Potassium: 574mg, Fiber: 0.2g, Sugar: 8g, Vitamin A: 131IU, Vitamin C: 2mg, Calcium: 88mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Originally published August 29, 2013. Post updated on August 30, 2019. 

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

You May Also Like

4.49 from 160 votes (160 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

34 Comments

  1. Lisa Vazquez says:

    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?

    1. Jamie says:

      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.

  2. Regina Sam says:

    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.

  3. Lisa Marie Tirrell says:

    Can I use groud beef??

    1. Jamie says:

      Sure. It will taste slightly different with the beef as opposed to using pork, but it can be swapped.

  4. Cynthia says:

    It was delicious! Served over ramen…

  5. Francisco says:

    A hit with family

  6. Kim says:

    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.

    1. Jamie says:

      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?

  7. Veronica Quebec says:

    This was good recipe. I used ground turkey and Panko bread crumbs. The sauce was great, just wished that I had doubled it.

  8. Melanie Watt says:

    I baked them instead. The family loved them! Now part of our rotation! Great recipe!

  9. Patricia Mapley says:

    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!”

  10. Sandi P says:

    this looks great Jamie!! I love the picture! I am going to make this for sure!! Thanks for posting!