Saucy Asian Meatballs
These Saucy Asian Meatballs are a quick, comforting dish bursting with flavor, perfect for family dinners and gatherings.
Ingredients
For the meatballs
- 1 lb ground pork or chicken Can substitute with turkey or plant-based alternative.
- 1/2 cup breadcrumbs Panko works wonderfully too.
- 2 cloves fresh garlic, minced Fresh garlic adds depth; garlic powder can be used.
- 1 inch fresh ginger, grated Powdered ginger can be used if fresh isn't available.
- 1 ea egg A flax egg can be used for a vegan version.
- 1/4 cup green onions, sliced Adds brightness to the dish.
For the sauce
- 1/4 cup soy sauce Low-sodium soy sauce is a great alternative.
- 1/4 cup honey or maple syrup Agave syrup can also be substituted.
- 1 tablespoon rice vinegar Apple cider vinegar is an option too.
- 1 teaspoon sesame oil Enhances the Asian flair.
For garnish
- to taste sesame seeds Adds crunch and aesthetic appeal.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground pork or chicken, breadcrumbs, minced garlic, grated ginger, egg, and half of the green onions. Mix until just combined.
- Shape the mixture into 1-inch meatballs.
Cooking
- Place the meatballs on the baking sheet and bake for 15 minutes until golden brown.
- While the meatballs bake, prepare the sauce by whisking together the soy sauce, honey, rice vinegar, and sesame oil in a small saucepan. Heat until it begins to simmer.
- Once the meatballs are done, remove them from the oven and toss them in the sauce until fully coated.
- Return the meatballs to the oven for an additional 5 minutes to let the sauce caramelize slightly.
Serving
- Serve hot, garnished with sesame seeds and the remaining green onions.
Notes
Feel free to personalize your Saucy Asian Meatballs by adding heat, incorporating veggies, or using gluten-free options. Store leftovers in an airtight container for up to three days or freeze for two months.