Asian Meatballs with Tangy Glaze
Inside: How to make Chinese meatballs that morph effortlessly from weeknight dinners and rice bowls to crock pot party food. Plus tips for freezing the Asian pork meatballs.
These tender, juicy Asian meatballs are a versatile recipe you’ll want in your regular rotation. Made from minced pork, the meatballs are blended with garlic, ginger, crunchy water chestnuts, sweet grated carrot, and fresh scallions, delivering incredible texture and balanced flavor. The savory-sweet sauce can be used as a dip, to drizzle or tossed with the Chinese meatballs and kept warm in a crock pot for parties.
Meatballs are one of my obsessions, and if you’re looking at this recipe, I imagine you’re pretty obsessed too. There’s something about a moist, tender, flavorful meatball that sucks me in every time.
I’ve shared several iterations here before including these Greek Turkey Meatballs, Mediterranean Lamb Meatballs, Cajun Meatballs and Pasta and classic Italian Oven Baked Meatballs. I put them in soups, too. From a classic Italian Wedding Soup Recipe, to Kale, White Bean and Meatball Soup.
Today, I’m sharing one of my favorites styles with a Far East vibe. Asian Meatballs–with a sticky, sweet, tangy sauce that ends with a spicy kick. OMG, so good!
This recipe makes a lot of minced pork meatballs, making it excellent for a crowd and perfect as a crockpot party snack. And if you have leftovers, you’ll want to use them in these Asian Rice Bowls.
But don’t wait for a special occasion to make them. Your family will go ga-ga for these Chinese meatballs for dinner with a side of rice or to top some lo-mein noodles.
Why you’ll love this recipe:
- Packed with flavor – The combination of garlic, ginger, and scallions brings incredible depth to each meatball. The sticky, sweet sauce takes it beyond.
- Great for any occasion – Whether as appetizers for a party or served over rice for dinner, they fit any menu.
- Sweet, spicy, and tangy sauce – The hoisin and rice wine vinegar sauce adds a perfect balance of flavor that elevates the dish. Crushed red pepper flakes bring the heat.
- Quick and easy – With simple ingredients like minced pork, water chestnuts, and grated carrot, they are fast and straightforward to make.
- Perfect for parties – Keep them warm in a crockpot for parties or
- Meal Prep – They hold up well in the fridge and freezer, making them great for a weekly meal prep and saving for a future dinner.
- Economical–Pork is one of the most affordable meat choices.
Ingredients for Asian Meatballs:
- Ground Pork–Using minced pork will give these meatballs a flavor like the filling for potstickers.
- Fresh Breadcrumbs–just toss a slice of fresh bread in the food processor.
- Milk–for the panade. Soaking the breadcrumbs in milk ensures moist, tender meatballs.
- Water Chestnuts–an aquatic vegetable native to Asia. They’re packed in water and sold in cans.
- Eggs–to bind the meatballs with the other ingredients and keep them moist.
- Garlic–for both the ground pork recipe and the sauce.
- Ginger–Used in the Chinese meatballs and the sauce recipe.
- Green Onions–(a.k.a. scallions). Use the white and pale green parts only.
- Carrot–Use the smallest mince on a box grater to shred them.
- Jalapeno–or serrano pepper. For more pronounced spice, use the membrane and seeds.
- Low Sodium Soy Sauce–to season the Asian pork meatballs and the sauce.
- Toasted Sesame Oil– it adds a warm nutty flavor, but you don’t need a lot.
- Hoisin Sauce–often described as a Chinese barbecue sauce, it’s a rich, thick sauce that’s both tangy and sweet. Use it in both the pork and the glaze.
- Brown Sugar–used to sweeten the glaze.
- Unseasoned Rice Vinegar–to give the glaze its tangy counterpoint.
- Crushed Red Pepper Flakes–optional; for extra spice in the glaze.
- Cornstarch Slurry –a mixture of cornstarch and water used to thicken the Asian glaze.
Step-by-step instructions:
- Combine the breadcrumbs and milk and set aside to rest until the milk is absorbed.
2. Whisk the eggs.
3. Prep (chop, mince and measure) the rest of the ingredients for assembly. In a large bowl, combine everything, but the minced pork. (Mixing the breadcrumbs, eggs and vegetables with the seasonings BEFORE mixing with the ground meat will make it easier to distribute the ingredients evenly within the mince.
4. Add the ground pork and mix well with your clean hands.
5. Use a cookie scoop to portion out the meat into evenly sized orbs.
6. Transfer the Asian meatballs to a sheet pan lined with parchment paper and ensure they’re evenly spaced on the pan.
7. Bake the Chinese meatballs at 350°F for 15 minutes on a parchment-lined baking sheet (or if you’re making smaller-sized balls for hors d’oeuvres, decrease the baking time to 10-12 minutes or until they’re firm to the touch.
8. Assemble the meatball glaze in a saucepan and bring to a boil. Add the cornstarch slurry and simmer for one minute, stirring until the sauce thickens.
9. Toss the meatballs with the glaze and garnish with chopped cilantro and sesame seeds if desired.
Pro-Tips:
- To ensure the meat is seasoned the way you like (before you bake a tray of meatballs, use this chef hack to test them: Cook a small spoonful of the meatball mixture in a skillet coated in vegetable spray. Cook until the pork mixture is cooked through and taste for seasonings. Adjust to suit your tastes.
- Using a cookie scoop to portion the meat ensures they cook evenly at the same time and creates more uniform-looking meatballs.
- To serve as a party snack–Use a mini cookie scoop to form the meat into smaller bite-sized portions and bake for 10-12 minutes until firm. Toss the Chinese meatballs in the glaze to coat them, then transfer them to a large crock pot or slow cooker set on low heat so guests can help themselves. Or pass them on a tray with toothpicks (see photos below).
Swaps and Variations:
- Swap the ground pork for ground beef, ground chicken, or ground turkey.
- You can substitute brown sugar with honey, soy sauce with tamari and fresh with dried panko breadcrumbs.
FAQs
Typically the Korean variety uses ground beef and Gochuchang for seasoning.
Typically, they’re made with ground pork and fish sauce.
Rice is the obvious choice, but you can also serve them with lo mein noodles, on bao buns or as part of a rice bowl.
Make ahead:
- You can assemble the meatball mixture up to two days ahead of time and bake them off at the last minute.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Reheating:
- Reheat in the microwave in short 30-second bursts until hot, or rewarm in a crockpot for a larger group.
Freezing:
- These freeze well. Arrange them on a parchment-lined pan, so they don’t touch. Freeze until solid, then transfer the meatballs to a freezer-safe zip-top bag and keep frozen.
- Keep them frozen for up to 3 months. This makes it easy to remove just what you need from the freezer whenever you’re in the mood.
- You can also freeze leftover glaze in ice cube trays; once frozen, pop them out and store in freezer baggies for up to 3 months.
You’ll love the flavor from these Chinese meatballs. They’re rich, meaty with a sweet-heat that makes you want to have another before you’ve finished your first.
More Asian-style recipes you’ll love:
- Asian Pork Dumplings
- Bulgogi Pork Belly Bao
- Asian BBQ Pulled Pork Buns
- Sugar Snap Peas Recipe
- Asian Chicken Wings
- Sweet Spicy Chinese Beef Noodles
Asian Meatballs
SPECIAL EQUIPMENT:
- cookie scoop
INGREDIENTS:
FOR THE MEATBALLS
- ⅓ cup milk
- 1 cup fresh breadcrumbs
- 5 ounces water chestnuts drained and finely chopped
- 3 pounds ground pork
- 2 large eggs lightly beaten
- 4 large cloves garlic peeled and minced (about 3 tablespoons)
- 1 tablespoon fresh ginger grated
- 4 green onions white and pale green parts, minced
- 1 medium carrot peeled and finely grated
- 1 jalapeno or serrano pepper minced, do not discard seeds or membranes
- ¼ cup low sodium soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons hoisin sauce
FOR THE SAUCE:
- 2 tablespoons brown sugar
- 3 tablespoons minced garlic
- 1 tablespoon ginger grated
- ½ cup low sodium soy sauce
- ¾ cup hoisin sauce
- ½ cup rice wine vinegar
- 1 tablespoon sesame oil
- ½ teaspoon red pepper flakes
- 1 teaspoon cornstarch
- 2 teaspoons water
OPTIONAL GARNISHES:
- 1 tablespoon chopped cilantro
- 1-2 teaspoons sesame seeds
DIRECTIONS:
FOR THE MEATBALLS:
- Preheat the oven to 400°. Line two half sheet pans with parchment paper and set aside.
- In a large bowl, combine ⅓ cup milk and 1 cup fresh breadcrumbs and let sit for 5 minutes so the breadcrumbs absorb the milk.
- Add 2 large eggs, 5 ounces water chestnuts 4 large cloves garlic 1 tablespoon fresh ginger, 4 green onions, 1 medium carrot, 1 jalapeno or serrano pepper, ¼ cup low sodium soy sauce, 1 tablespoon sesame oil and 2 tablespoons hoisin sauce to the breadcrumbs. Mix very well until ingredients are incorporated evenly.
- Add 3 pounds ground pork and use your clean hands to combine the meat with the bread mixture until well blended.
- Fill a small bowl with water (this is so you can wet your hands before handling/rolling the meatballs — it makes them less likely to stick and become tacky). Using a medium cookie scoop measure (about 2-3 tablespoons per scoop) out the meat and roll into balls. Place the meatballs onto the parchment paper.
- Bake for 15 minutes or until the meatballs are firm and set. Smaller party-sized meatballs (2-3 teaspoons will take less time to bake, about 10 minutes) Test with your finger to see if it’s done — they should be firm to the touch.)
MAKE THE SAUCE:
- In a small saucepan, combine two2 tablespoons brown sugar, 3 tablespoons minced garlic, 1 tablespoon ginger, ½ cup low sodium soy sauce, ¾ cup hoisin sauce , ½ cup rice wine vinegar, 1 tablespoon sesame oil and ½ teaspoon red pepper flakes. Bring just to a boil, then reduce heat and simmer for 2-3 minutes.
- Combine the 1 teaspoon cornstarch and 2 teaspoons water, stirring until well mixed. Add the slurry to the sauce, stirring occasionally until it thickens, about one minute, then, remove the glaze from the heat.
FOR CROCK POT METHOD:
- Use a smaller 2-3 teaspoon cookie scoop for bite-sized meatballs and bake them for 10-12 minutes or until firm.
- Toss the meatballs in the glaze and transfer to a crock pot. Keep them warm on the low setting and sprinkle with 1 tablespoon chopped cilantro and 1-2 teaspoons sesame seeds for garnish. Let guests spoon out the meatballs – or offer cocktail forks.
FOR PLATTERS OR PASSED HORS D’OEUVRES:
- Coat the meatballs in the marinade and transfer back to the oven for 3-4 minutes or until glazed and sticky. Sprinkle with chopped green onion, cilantro and sesame seeds. Arrange on a platter and serve with cocktail forks or toothpicks.
- When using the small cookie scoop, this will make about 120 1" meatballs.
RECIPE VIDEO:
NOTES:
- Keep meatballs frozen for up to 3 months. This makes it easy to remove just what you need from the freezer whenever you’re in the mood.
- You can also freeze leftover glaze in ice cube trays; once frozen, pop them out and store in freezer baggies for up to 3 months.
NUTRITION:
“Pin It” For Later!
I will be making this for sure, but for the life of me I can’t figure out why I need to “fill a small bowl with water.” It seems like an empty step that is not referenced anywhere else. Is it for rinsing the scoop after each meatball is formed?
Hi Cobi! Sorry about that, I’ve fixed it in the instructions — so thank you for notifying me. If you dip your fingers/hands in a bit of water, the meatballs won’t stick to your hands as you roll them. It’s not required, just makes it easier.
I don’t usually feed a crowd, just 2 people, but I am trying to make large batches of food that I can pull out of the freezer and cook in a few minutes for days when I forget to plan (and make) a meal. Things like standard frozen foods, but homemade and delicious. How well do you think this would work freezing it after the initial bake, before the saucing?
I think that would work fine. Here’s a tip on freezing the meatballs: Line a baking sheet (that fits in your freezer) with parchment paper. Place the meatballs on the parchment paper so they aren’t touching and freeze until solid, THEN transfer to a ziplock bag and back to the freezer. That’s so you can take out what you need without all the meatballs freezing into a solid block (ask me how I know that — LOL!)
I love these! Pretty and the Asian twist makes them unique! I bet you could freeze the meatballs ahead for even more convenience!
These sure do sound delicious. I love to make asian meatballs, but have never tried them in the crockpot. Totally giving this a shot!
Love this recipe. Pinning it for later reference. Love orientalist flavours and can see my kids eating this.
I will take 100 please!
That can be arranged!
I am loving that Asian flavor! They look so delicious!
These meatballs along with the sauce look absolutely scrumptious. Wouldn’t mind having these for our next backyard party.