Asian glazed meatballs are incredibly juicy, tender, and flavorful + tossed with a killer sauce. They are easy to make in just about 30 minutes. Serve them as a perfect party appetizer or as a main course with rice and veggies.
These Asian glazed meatballs are on regular dinner rotation at my house. They are so delicious plus quick and easy to make. I love serving them over rice for a complete meal, but they also make a perfect party appetizer. Just stick a toothpick in each one and watch as they disappear.
How to Make Asian Glazed Meatballs:
Make the meatballs:
- Ground pork: 80-90% lean
- Chopped green onions
- Minced garlic
- Panko bread crumbs
- Soy sauce (reduced sodium)
Use your hands to mix all of the ingredients together in a large bowl.
Take about 1 ½ – 2 tablespoons of the meat mixture and roll into balls. Arrange the meatballs on a baking sheet lined with aluminum foil or parchment paper and bake for 15-20 minutes.
While the meatballs bake, start making the glaze:
- Sesame oil
- Garlic, minced
- Soy sauce (reduced sodium)
- Rice vinegar
- Chili paste
Heat the oil in a large pot over medium-low heat. Add the minced garlic and saute for about a minute until fragrant. Stir in the soy sauce, rice vinegar, honey, and chili paste. Whisk together the cornstarch and water in a small bowl and add it to the pot. Cook and stir until the sauce is thick. Remove from heat and set aside.
Add the meatballs to the pot and toss to evenly coat with the glaze. Garnish with sesame seeds and chopped green onions.
Tips for making Asian glazed meatballs:
- Always use the middle portion of the green onions, the green part that is round, firm, and crisp. Discard the white ends near the root as well as any limp green parts.
- Before baking all of the meatballs, fry up a sample meatball on the stove to check that you’re happy with the flavor
- Don’t roll the meatballs too big. Each one should be made with just between 1½-2 tablespoons of meat mixture.
- Mix the meat mixture with your hands. This is the best way to avoid overworking the meat.
- You may want to flip the meatballs halfway through baking to ensure even cooking.
- Make sure the pot you make your sauce in is large enough to fit the meatballs.
- Chili paste, or Sambal Oelek, can be found in the Hispanic aisle at your grocery store. It is very spicy, so adjust the amount you use depending on how spicy you want your sauce to be.
Asian Glazed Meatballs
For the Meatballs:
- 1 lb. ground pork 80-90% lean
- 4 green onions chopped
- 2 cloves garlic minced
- 1 large egg
- ½ cup Panko breadcrumbs
- 1 tbsp. reduced-sodium soy sauce
For the Glaze:
- 2 tsp. sesame oil
- 1 clove garlic minced
- ¼ cup reduced-sodium soy sauce
- 1 tbsp. rice vinegar
- 2 tbsp. honey
- ½ tbsp. chili paste (Sambal Oelek) or to taste
- 2 tsp. cornstarch
- 2 tbsp. water
- sesame seeds
- green onions chopped
- Preheat oven to 425° and line a baking sheet with aluminum foil or parchment paper and spray with non-stick spray.
- Use your hands to mix together the meatball ingredients in a large bowl. Take 1½-2 tablespoons of the meat mixture and roll into a ball. Repeat with the rest of the mixture and arrange on the prepared baking pan.
- Bake for 15-20 minutes, flipping once halfway through. While the meatballs bake, start making the glaze.
- Heat the oil in a large pot over medium-low heat. Add the minced garlic and saute for 1 minute until fragrant. Stir in the soy sauce, rice vinegar, honey, and chili paste.
- In a small bowl, whisk together the water and cornstarch. Add to the pot and cook and stir until the sauce is thick. Remove from heat.
- Once the meatballs are finished baking, add them to the pot with the glaze and toss to evenly coat.
- Serve topped with sesame seeds and chopped green onions.