Tender and juicy meatballs covered in a delicious sweet and savory Asian sauce. Can be served as an appetizer or an entrée.
Looking for a quick and easy recipe to use up ground beef that isn’t tacos or spaghetti? These Asian meatballs are a unique and tasty way to do it!
Plus, the delicious sauce will have you pulling out all of those yummy Asian ingredients you bought to make that one dish and haven’t used since.
The resulting meatballs are perfectly sweet, salty, tangy, hearty, and rich—but not spicy, making this a yummy dinner that even the kids can enjoy.
Keep things simple and serve this Asian-American dish over some steamed rice or get fancy and pair it with stir fried noodles, grilled veggies, or even mashed potatoes!
No matter how you choose to serve them, you can feel confident that you’re feeding your friends and family a flavorful, well-rounded meal.
Trust me, one bite and everyone will be begging you for this recipe!
We Love This Recipe Because It’s…
- A quick, five-step dinner
- Extremely fridge and freezer friendly
- Great as an appetizer or an entrée
- Packed with classic Asian flavors that the whole family will love
- Ground Beef – Stick with either 20% or 15% fat.
- Breadcrumbs – Either store-bought breadcrumbs or homemade will help to absorb the juices, keeping your meatballs moist and tender.
- Eggs – Help to bind all of your other yummy meatball ingredients together.
- Hoisin Sauce – A thick, sweet and spicy sauce that’s very common in Chinese cuisine.
- Soy Sauce – Or tamari or coconut aminos.
- Sesame Oil -Toasted will be more flavorful than untoasted.
- Rice Vinegar – Adds just the right amount of tang.
- Spices -A mixture of ginger, garlic salt, and minced onion
- Red Pepper Flakes – These add just a hint of spice.
This post contains affiliate links (when you buy we make a little money at no cost to you). See our disclosure for more information.
How to Make
- Use your hands to mix together the ground beef, eggs, breadcrumbs, ginger, and garlic salt.
- Divide the meat mixture into 1½ inch balls. Spread evenly over the surface of a baking sheet.
- Bake the meatballs until they’re crispy and a thermometer inserted into the center of one reads at least 160°F.
- While the meatballs are baking, combine the hoisin sauce, soy sauce, sesame oil, rice vinegar, minced onion, crushed bell peppers, and remaining garlic salt in a mixing bowl. Whisk until combined.
- Toss your baked meatballs with the sauce.
- Garnish with a few green onions, serve, and enjoy!
How To Store and Reheat
These Asian meatballs freeze and refrigerate wonderfully, making them great for meal prep or freezer meals! I recommend storing your baked meatballs and sauce in separate airtight containers. They will stay good in the fridge for up to 5 days or in the freezer for up to 2 months.
Reheat these tangy Asian meatballs in the microwave, on the stovetop, or in the oven until warmed to your liking. Feel free to add a bit of water to the sauce if you feel like it’s getting too thick.
If you’re in a bit of a time crunch, you can even freeze these meatballs raw! Simply allow them to thaw before baking them as normal.
I recommend pairing these Asian meatballs with simple side dishes so that the sweet, salty, and zesty flavors can really shine! They are excellent when served over rice, noodles, or mashed potatoes. And don’t forget to add something green to your plate by pairing this dish with steamed veggies or a salad.
I would also advise you to keep the garnishes to a minimum. Some freshly grated ginger, cilantro, sesame seeds, or Thai basil will add a nice pop of color while not overpowering any of the other flavors.
- Do your best not to overwork the meat mixture. The more you mix the beef, the tougher it will become.
- You can make this dish gluten free by using tamari or gluten free soy sauce and gluten free breadcrumbs.
- This sauce recipe doesn’t have to be reserved for Asian meatballs! Try using this sauce in your next stir fry, over grilled veggies, as a dip for sushi, or with fried rice.
Frequently Asked Questions
What can I use instead of Hoisin Sauce?
I highly recommend investing in hoisin sauce—it’s a delicious addition to almost any Asian dish. However, if you’re in a pinch, teriyaki or additional soy sauce will work.
Can I make Asian Meatballs with Turkey or Chicken?
Absolutely! You can use just about any ground meat to make these meatballs. Turkey, chicken, pork, or even a combination of different meats would be delicious.Print
Tender, juicy meatballs covered in a rich Asian inspired sauce.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 6 1x
- Category: Appetizer
- Cuisine: Asian-American
1 pound ground beef
2 large eggs
½ cup breadcrumbs
2 tsp ground ginger
3 tsp garlic salt, divided
½ cup hoisin sauce
2 tsp soy sauce
2 tsp sesame oil
¼ cup rice vinegar
1 ½ tsp minced onion
1 tsp red pepper flakes
¼ cup diced green onions
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, eggs, breadcrumbs, ginger, and 1 tsp of the garlic salt. Use your hands or a wooden spoon to work the ingredients together until combined.
Divide the meat into balls about 1 ½ inches in diameter. Place them on the baking sheet and cook for 13 minutes.
While the meatballs are cooking, prepare the sauce. In a medium sized mixing bowl, whisk together the hoisin sauce, soy sauce, sesame oil, rice vinegar, minced onion, crushed bell peppers, and remaining garlic salt until combined.
Pour the sauce over the meatballs, top with green onions, serve, and enjoy!
- These meatballs are also great topped with sesame seeds.
- You can store these meatballs in the fridge for up to 5 days or in the freezer for up to 2 months.
- If you reheat these from the fridge, you can put them in the microwave for about 50 seconds. If you are reheating them from the freezer, cook them for 20 minutes in the oven at 350 degrees Fahrenheit.
Sauce was good.
These meatballs were really great! I made them for lunch and we gobbled them up. I will definitely be making these again! Thank you!