Check out this easy recipe for delicious, well-seasoned Asian meatballs with a marvelous sauce – sticky, with just a hint of sweetness, and very flavorful.
I make them with ground beef, but the same recipe works beautifully with ground pork as well.

These meatballs are the best! They combine the fun of eating meatballs with the extra fun of a sweet, sticky sauce. My kids adore them and love helping me make them.
But just as importantly, the grownups love them too! The meatballs themselves are very well seasoned - their flavor is quite complex and the Asian-style glaze greatly enhances them.
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Ingredients
Here's an overview of the ingredients you'll need to make these Asian meatballs. The exact measurements are listed in the recipe card below.
- Ground beef: I like to use lean ground beef in this recipe (85/15). I find that leaner than that tends to be too dry.
- Cilantro: If you dislike cilantro, you can use parsley instead. Though it really does add a unique flavor to the meat.
- Garlic and ginger: You can mince them yourself, which would be the best option. But it's also fine to use the stuff that comes in a jar.
- Red pepper flakes: They don't make the meatballs very spicy. They merely add a hint of spice.
- Soy sauce: I use reduced-sodium soy sauce in most of my recipes. If you need this recipe to be gluten-free, you can use a gluten-free alternative.
- Sesame oil: Toasted sesame oil is very flavorful. If you'd rather avoid heating sesame oil, you can simply omit it.
- Cornstarch: Just a little to thicken the sauce.
- Honey: Only 1 tablespoon. The sauce is not very sweet, and the dish remains fairly low in carbs (about 7 grams per serving).
- Hot sauce: Just 1 teaspoon, to add a hint of spice without overwhelming the dish.
Instructions
Making these Asian meatballs is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You start by mixing the meatball ingredients and shaping the mixture into 24 small meatballs.
Now, bake them for 10 minutes in a 400°F oven.
While they bake, heat the sauce ingredients in a saucepan until they thicken. Turn the heat off as soon as the sauce thickens but leave it on the burner to keep it warm.
Using tongs or a slotted spoon, add the meatballs to the sauce and turn to coat.
Expert tips
- To ensure the meatballs are fluffy and tender, work the meat lightly - both when you mix the ingredients together and when you form the meatballs.
- If you're out of fresh herbs, you can simply use dried spices. In the video below, I used what I had on hand, which was garlic powder, onion powder, black pepper, and red pepper flakes. So as you can see, even when I make my own recipes I tweak them according to what I have.
Frequently asked questions
There's actually no need for any fillers or binders in this recipe. The meatballs are great when made with just beef and seasonings.
I don't recommend that. It's too dry. An 85/15 ratio is the leanest you should go.
Yes, you can. The meatballs are very tasty even without sauce. However, they ARE considerably better with the sauce, so I do highly recommend that you make it.
Variations
- You can use ground pork instead of ground beef. Ground chicken might also work, but if you opt for it, make sure to use ground chicken thighs and not ground chicken breast, which is too dry.
- You can use chopped parsley instead of cilantro. Chopped scallions will also work (green parts only).
- It's fine to use garlic powder instead of fresh garlic. Try using ½ teaspoon. You can also add some onion powder if you'd like.
Serving suggestions
You can serve these tasty meatballs over rice, cauliflower rice, or spaghetti squash. They are also very good with shirataki noodles and with cauliflower fried rice.
When I serve them over spaghetti squash, I give the entire dish an Asian flavor by cooking a small spaghetti squash in the microwave, then sauteing the strands in a large skillet.
I add a little bit of avocado oil, ½ teaspoon kosher salt, a little black pepper, 1 teaspoon garlic, 1 teaspoon ginger, and - off heat - 1 teaspoon of sesame oil.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave on 50% power. They are also good cold! I love to snack on them.
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Recipe Card
Easy Asian Meatballs
Ingredients
Meatballs:
- 1 lb. lean ground beef
- ½ cup cilantro chopped
- 1 teaspoon fresh garlic minced
- 1 teaspoon fresh ginger root minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon light soy sauce (or a gluten-free alternative)
- 1 teaspoon sesame oil
Sauce:
- ¼ cup light soy sauce (or a gluten-free alternative)
- 1 teaspoon cornstarch
- 1 tablespoon honey
- 1 teaspoon hot sauce such as sriracha
- 1 teaspoon fresh garlic minced
- 1 teaspoon fresh ginger root minced
- 1 teaspoon sesame oil
Instructions
- Preheat your oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- Place the meatball ingredients in a medium bowl and use your hands to combine them. Shape 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 remaining ingredients, except for the sesame oil, until well-combined.
- Heat over medium heat, whisking constantly until the sauce 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 slotted spoon or tongs, transfer the baked meatballs into the saucepan. Gently turn them in the sauce until well-coated. Serve immediately.
Video
Notes
- To ensure the meatballs are fluffy and tender, work the meat lightly - both when you mix the ingredients together and when you form the meatballs.
- If you're out of fresh herbs, you can simply use dried spices. In the video below, I used what I had on hand, which was garlic powder, onion powder, black pepper, and red pepper flakes. So as you can see, even when I make my own recipes I tweak them according to what I have.
Add Your Own Notes
Nutrition per Serving
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Lily
Is there any way this recipe can be made in advance?
Vered DeLeeuw
Yes. You can make these meatballs, then keep them in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave, covered, at 50% power.
Darlene H.
I tried this recipe, and it was really good; however, next time, I won't flavor the ground beef with soy sauce. The soy sauce in the meatballs' sauce is enough.
I made this recipe without sesame oil since I didn't have any. I would make it again as it was quick and easy and tasted good. I just gotta make sure I have a bottle of sesame oil.
Vered DeLeeuw
Glad you enjoyed these meatballs, Darlene! I think you'll find that sesame oil greatly enhances their flavor.