Saucy Asian Meatballs Recipe

Saucy Asian Meatballs

Superbowl parties are synonymous with finger foods. Keep the tradition alive with these easy to eat, one bite Saucy Asian Meatballs.

Ingredients:

Meatball Ingredients:
  • 2 lbs. ground pork or ground beef
  • 2 tsp. sesame oil
  • 1 cup Panko or breadcrumbs
  • 1/2 tsp. ground ginger
  • 2 eggs
  • 3 tsp. minced garlic
  • 1/2 cup thinly-sliced green onions
  • optional garnish: toasted sesame seeds, sliced scallions
Asian Sauce Ingredients:
  • 2/3 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 2 garlic cloves, minced
  • 2 tbsp. soy sauce
  • 1 tsp. sesame oil
  • 1 tsp. ground ginger
(Tips: add about 1/4 C Kikoman Teriaki glaze and about 1/4 C brown sugar to the sauce to help produce a more sweet taste- many have complained that the hoisin sauce & sesame oil overpowers the sauce and is too strong otherwise. Also go easy on the hoisin sauce and sesame oil if you desire a less strong taste)

Directions:

Preheat oven to 400.

In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9x13-inch baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside. (TIP: DONT OVERBAKE! They will dry out! At 400 degrees, they will brown quickly on the middle rack.)

While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.

Place a Bamboo Mini Cocktail Fork in each meatball for easy eating.

Best served warm on a White Rectangular Wave Tray or serve personal servings on White Plastic Saucers and sprinkle with additional garnish if desired.

Learn how to recreate the whole Smarty Superbowl look here! Photo Credit: Lauren Anderson
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