This Asian Meatball recipe is an easy, quick way to put a delicious meal on the table. It's made with a combination of ground pork, soy sauce, ginger, garlic, scallions, and sesame oil for a savory flavor. The meatballs are then cooked in a flavorful broth and served over steamed white rice. Great for busy weeknights!
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Why this recipe works
- These Asian-inspired pork meatballs are an easy and delicious meal that can be on the table in just 35 minutes.
- Ground pork, ginger, garlic, scallions, and sesame oil give the meatballs an aromatic flavor.
- This dish is great for busy weekdays since it requires minimal prep and cooks quickly. Plus, it's budget-friendly!
Ingredients
Asian Meatballs
- ground pork
- cloves garlic, peeled and minced
- green onion, sliced very thin
- grated ginger
- sesame oil
- sesame seeds
- sriracha, optional
Sauce
- soy sauce
- water
- sesame oil
- honey
- corn starch
- clove garlic, peeled and minced
- ginger, grated
- sesame seeds
Equipment
- Parchment Paper
- rimmed baking sheet
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- Medium Saucepan
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
How to make the Asian Meatballs
- Preheat the oven to 400°F/204C and line a large sheet pan with parchment paper. Set aside.
- In a large mixing bowl, combine the ground pork, garlic, green onion, ginger, sesame oil, sesame seeds, and sriracha. Gently mix them together gently. Don't compact the meat too much.
- Scoop out one Tablespoon sized portions of the meat mixture and roll them into balls. It can help to lightly oil your hands while you roll them.
- Place the meatballs on the prepared parchment-lined baking sheet and cook them for 20-22 minutes in the preheated oven or until the internal temperature registers 145°F/63°C on an instant-read thermometer.
- Make the sauce while the meatballs bake.
Make the Sauce
- In a large saucepan, combine the soy sauce, water, sesame oil, honey, cornstarch, garlic, ginger, and sesame seeds.
- Set the pan over medium heat and cook until it begins to boil. Then, reduce the heat to medium-low and cook until the sauce has thickened enough to coat the back of a spoon, about 5 minutes.
- Add the meatballs to the pan and toss to combine. Serve with your favorite sides and garnish with sesame seeds and chopped green onion.
How to store, reheat, and freeze
Storage - Leftover cooked Asian meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating - Reheat them with a few tablespoons of water on the stovetop over medium-low heat until heated through. They can also be reheated in the microwave, covered loosely with a damp paper towel.
Freezing - Allow the cooked meatballs to cool completely before transferring them to a freezer-safe container. They can be stored for up to 3 months in the freezer. To reheat, thaw overnight in the refrigerator and then follow either of the methods mentioned above for reheating.
Expert Tips
Expert Tip: If you want even sized meatballs you can use a cookie scoop or ice cream to help you scoop out even amounts of the ground pork mixture.
Frequently Asked Questions
These meatballs are sometimes called Shi Zi Tou, which means lion's head.
Asian meatballs are typically made with ground pork, garlic, ginger, scallions, sesame oil, and various seasonings.
Yes! These Asian-style pork meatballs can be made ahead of time because they reheat well.
Variations
Do you want to change up this Asian meatball recipe?
- Add some red pepper flakes or chopped jalapenos to give a kick of heat to this Asian meatball recipe.
- Use crumbled tofu instead of ground pork and make sure to increase the seasonings for vegetarian meatballs.
- If you are not a fan of ground pork, you can use ground turkey or ground chicken instead of pork.
- To make a gluten-free version, use tamari instead of soy sauce and arrowroot flour instead of cornstarch.
- Add in some minced vegetables like bell pepper, carrots, or mushrooms for a more flavorful dish.
- Add some hoisin sauce or oyster sauce to the sauce mixture for an extra depth of flavor.
Serving Suggestions
- This chicken is perfect over Instant Pot Quinoa.
- Instant Pot Rice is a perfect recipe for making light and fluffy rice every time.
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If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Asian Pork Meatballs
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Ingredients
Asian Meatballs
- 1 pound ground pork
- 2 cloves garlic, peeled and minced
- 1 stalk green onion, sliced very thin
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- ½ teaspoon sesame seeds
- ½ teaspoon sriracha, optional
Sauce
- ½ cup soy sauce
- ¼ cup water
- 1 Tablespoon sesame oil
- 1 Tablespoon honey
- 1 Tablespoon cornstarch
- 1 clove garlic, peeled and minced
- 1 teaspoon ginger, grated
- ½ teaspoon sesame seeds
Instructions
How to make the Asian Meatballs
- Preheat the oven to 400°F/204C and line a large sheet pan with parchment paper. Set aside.
- In a large mixing bowl, combine the ground pork, garlic, green onion, ginger, sesame oil, sesame seeds, and sriracha. Gently mix them together gently-- you don’t want to compact the meat too much.
- Scoop out two-Tablespoon sized portions of the meat mixture and roll them into balls. It can help to lightly oil your hands while you roll them.
- Place the meatballs on the prepared parchment lined baking sheet and cook them for 20-22 minutes in the preheated oven or until the internal temperature registers 145°F/63°C on an instant read thermometer.
- Make the sauce while the meatballs bake.
Make the Sauce
- In a large saucepan, combine the soy sauce, water, sesame oil, honey, cornstarch, garlic, ginger, and sesame seeds.
- Set the pan over medium heat and cook until it begins to boil. Then, reduce the heat to medium-low and cook until the sauce has thickened enough to coat the back of a spoon-- about 5 minutes.
- Add the meatballs to the pan and toss to combine. Serve with your favorite sides and garnish with sesame seeds and chopped green onion.
- Store any leftovers in an airtight container in the fridge for up to three days.
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