Sweet and Spicy Asian Meatballs
These Sweet and Spicy Asian Meatballs are loaded with flavor and perfect for an easy weeknight dinner or a game day snack!
These are not your mama’s meatballs. These are Sweet and Spicy Asian Meatballs loaded with red pepper flakes and lots of savory spices, then coated in a thick, sweet, and spicy sauce that is to die for! These would be great as a game day appetizer or a main dish with rice or lo mien.
I used ground pork to keep these super juicy, but they are also delicious with beef, chicken, or turkey if you prefer a different meat. Whether you use breadcrumbs or ground pork rinds (lowers the carbs, keeps them gluten-free), you are going to LOVE the amazing flavor and perfect texture!
Ingredients:
As always, you will find the complete recipe below, but here is a quick list. To make Asian meatballs you will need the following ingredients:
- Ground pork: you can also use ground beef, chicken, or turkey if you prefer.
- Egg and Breadcrumbs: this is what is used as a binder for these meatballs.
- Green onions and fresh ginger: flavor makers that add a fantastic taste.
- Honey: Maple syrup or another liquid sweetener will work as well.
- Sesame oil: toasted sesame oil for the best flavor.
- Rice vinegar: do not sub-distilled vinegar.
- Soy Sauce: or coconut aminos if you prefer.
- Sweet Chili Garlic Sauce: you can now find low-carb versions of this sauce.
- Cornstarch: for thickening the sauce.
- Spices: garlic powder, salt, ginger, and Garlic
How do you make Sweet and Spicy Meatballs?
These meatballs come together pretty quickly. Combine the ingredients for your meatballs in a mixing bowl and roll them into small balls, about the size of a golf ball.
You can bake the meatballs, and then transfer them to the sweet and spicy sauce. Or you can cook them in a large skillet on the stovetop and simmer them directly in the sauce. Both methods work equally well and I’ve provided instructions for both.
Tips
- I prefer ground pork in this recipe, as it makes nice juicy meatballs. However, a leaner cut of meat, such as turkey or chicken, will also work. The meatballs may be a little drier, though.
- If you love a meatball with a crispy edge, I think the stovetop method works better than baking.
- Be sure the meatballs are all the same size so the cooking time is correct.
- If you want to add some spice 1/2 tablespoon of sriracha adds a nice kick.
- If you’d like to reduce the carbs you can use pork rind panko instead of breadcrumbs.
Serving and Storage
These meatballs can be served over white rice or brown rice. It also pairs well with my favorite Brussels Sprout Fried Rice. This is a dish that pairs well with stir fry vegetables, green beans, or roasted vegetables.
To store these meatballs, place them in an airtight container and store up to 5 days. To reheat, place on a microwave-safe dish and reheat in 30-second increments.
More Asian-Inspired Recipes to Try:
Get the Recipe: Sweet and Spicy Asian Meatballs
Ingredients
Meatball Ingredients
Sweet and Spicy Sauce Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 2 tablespoons cold water* (read notes)
- 1 tablespoon cornstarch
Instructions
Baked Meatball Instructions
- Preheat oven to 375 degrees.
- In a medium size mixing bowl combine all of the meatball ingredients until well combined.
- When the mixture is combined, roll it into uniform balls about the size of a golf ball and place on a baking sheet
- Bake the meatballs for 18-22 minutes until cooked through.
- Remove the meatballs from the oven and set aside.
- In a large skillet or saucepan, combine the sesame oil, honey, soy sauce, vinegar, and garlic over low heat. When the mixture begins to simmer, add the cornstarch and water mixture, stirring occasionally.
- Add the meatballs to the sauce and stir. The mixture will thicken as it warms.
- Serve immediately with chopped green onions and sesame seeds if desired.
Stovetop Instructions
- Heat a large skillet with 1-2 tablespoons of olive oil over medium heat.
- Using tongs, place the meatballs in the skillet. Cook on each side for 5-6 minutes (don't let them burn; turn the skillet down if needed) until golden brown.
- When the meatballs are completely cooked use tongs to remove the meatballs from the skillet and place on a paper towel lined plate.
- Drain any grease from the skillet.
- In the same skillet combine the sesame oil, honey, soy sauce, vinegar, and garlic over low heat. When the mixture begins to simmer, add the cornstarch and water mixture, stirring occasionally.
- Add the meatballs to the sauce and stir. The mixture will thicken as it warms.
Notes
