Sticky Asian Meatballs Recipes

ASIAN MEATBALLS

Asian Meatballs image

An easy recipe for delicious, well-seasoned Asian meatballs with a marvelous sticky sauce.

Provided by Vered DeLeeuw

Time 40m

Number Of Ingredients 14

Ingredients

1 lb. lean ground beef
1/2 cup chopped cilantro
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger root
1/4 teaspoon red pepper flakes
1 tablespoon light soy sauce ((or use a gluten-free alternative))
1 teaspoon sesame oil
1/4 cup light soy sauce ((or use a gluten-free alternative))
1 teaspoon cornstarch
1 tablespoon honey
1 teaspoon hot sauce
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger root
1 teaspoon sesame oil

Steps:

Preheat your oven to 400 degrees 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.

Nutrition Facts : ServingSize 6 meatballs, Calories 295 kcal, Carbohydrate 7 g, Protein 22 g, Fat 19 g, Sodium 795 mg, Sugar 4 g

MONGOLIAN BEEF MEATBALLS

Mongolian Beef Meatballs image

Turn your favorite Asian take out into Mongolian beef meatballs! These meatballs are made with ground beef and are tender to the core. Toss them in a sweet, savory, and sticky glaze and watch the crowd gobble them up for game day!

Provided by Marzia

Categories Appetizers

Time 30m

Number Of Ingredients 14

Ingredients

½ cup EACH: Panko breadcrumbs AND thinly sliced green onions (white only, keep greens for serving!)
1 large egg
1 tablespoon EACH: minced garlic AND low sodium soy sauce
½ teaspoon salt
¼ teaspoon EACH: red pepper flakes AND white pepper
1 pound ground beef
½ cup water
⅓ cup brown sugar
¼ cup low sodium soy sauce
4 cloves garlic grated
2 teaspoons EACH: sesame oil AND grated ginger
1 tablespoon EACH: oyster sauce AND hoisin sauce
⅛ teaspoon EACH: red pepper flakes AND white pepper
2 teaspoons toasted sesame seeds

Steps:

PREP: Position a rack in the center of the oven and preheat the oven to 450ºF. Line a baking sheet with parchment paper, set aside.
MEATBALLS: In a large bowl, combine the breadcrumbs, green onions, egg, minced garlic, soy sauce, salt, and white pepper. Mixed together until totally combined. Then, add the ground beef and mix until *just combined* you don't want to overwork the meat or you'll have tough meatballs. Shape the meatball mixture into meatballs using 1 ½ tablespoon (scant) of mix per meatball. I like to make them small since these are appetizers. Line the meatballs on the baking sheet and bake the meatballs for 8-10 minutes or until golden brown and cooked through.
SAUCE: While the meatballs are baking, heat the ingredients for the sauce (except the sesame seeds) in a large skillet over medium-high heat. Use a whisk to dissolve the sugar and allow the sauce to come to a simmer before lowering the heat to low. Allow the sauce to simmer for 5-6 minutes (you want it to just barely bubble on the surface.) Stir frequently so the sauce doesn't burn.
SERVE: When the meatballs are cooked, add them to the skillet and toss them in the sauce to coat. If your skillet is small, you can add ½ of the meatballs, coat and remove them to a serving dish. Sprinkle the meatballs with the toasted sesame seeds and the slivered green onions and serve!

STICKY ASIAN GLAZED MEATBALLS

Sticky Asian Glazed Meatballs image

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!

Provided by Jamie Sherman

Categories Pork

Time 35m

Number Of Ingredients 17

Ingredients

2 pounds ground pork
1½ teaspoons sesame oil
1 cup plain, dry breadcrumbs
½ teaspoon ground ginger
2 eggs, slightly beaten
2 cloves garlic, minced
1 jar (7 oz.) Hoisin sauce
⅓ 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
Cooked white rice
thinly-sliced green onions (optional)
sesame seeds (optional)

Steps:

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.

Nutrition Facts : Calories 667 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 205 milligrams cholesterol, Fat 39 grams fat, Fiber 2 grams fiber, Protein 46 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 746 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat