Asian Glazed Meatballs

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Asian Glazed Meatballs

How to Make Asian Glazed Meatballs

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I absolutely love this recipe!  The very second I saw these over at Gimme Some Oven I knew I had to give them a try immediately!  Let me tell you, I wasn’t disappointed!  These meatballs are so incredibly delicious and I love the sweet sticky gingery sauce!

These make a perfect appetizer but can easily be turned into a meal by adding some stir fried vegetables and serving them on a bed of rice!  My kids gobble these down!


Asian Glazed Meatballs 2

Print Recipe
Servings: 36 meatballs
Asian Glazed Meatballs
Prep Time:
15 mins
Cook Time:
18 mins
Total Time:
33 mins
Author: Holly
Course: Appetizer
Cuisine: Asian
Keyword: asian meatballs, meatballs

Tender juicy pork meatballs in a flavorful Asian inspired glaze make the perfect appetizer.

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  • 2/3 cup Hoisin Sauce
  • 1/3 cup Seasoned Rice Vinegar
  • 3 tablespoons Honey
  • 1/4 cup Soy Sauce
  • 1 tablespoon grated Ginger
  • 1 tablespoon Lime Juice
  • 1 clove Garlic , minced
  • 1 teaspoon Sesame Oil
  • 1/2 teaspoon Sriracha Sauce
  • 2 lbs ground pork
  • 1 1/2 tsp sesame oil
  • 1 cup Panko or breadcrumbs
  • 1 tsp ground ginger
  • 2 teaspoons cornstarch
  • 2 eggs
  • 1/2 cup green onions , thinly sliced
Garnish (optional)
  • sesame seeds
  • sliced green onions
  1. Preheat oven to 375 degrees.
  2. Combine all meatball ingredients in a large bowl and mix just until combined. Roll into 36 meatballs and bake 18-20 minutes or until cooked through.
  3. Meanwhile, in a small saucepan, combine all sauce ingredients. Bring to a boil over medium high heat and let boil 3 minutes. (The sauce will thicken slightly as it cools)
  4. Once meatballs are cooked, toss with sauce. Garnish with sesame seeds and green onions if desired. Serve on their own or with rice.
Nutrition Information
Calories: 98, Fat: 6g, Saturated Fat: 2g, Cholesterol: 27mg, Sodium: 203mg, Potassium: 92mg, Carbohydrates: 5g, Sugar: 3g, Protein: 5g, Vitamin A: 0.6%, Vitamin C: 0.8%, Calcium: 1.1%, Iron: 2.6%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)




Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

7 comments on “Asian Glazed Meatballs”

  1. Is the cornstarch supposed to be in the sauce instead of he meatballs?

  2. I made these for dinner last night – subbed GF panko to make them gluten free. SOOOO GOOOD!

    A few left over today, so I’m chopping them up for pizza toppings tonight.

    Thanks for the great recipe!

  3. if you use ground beef or turkey is the cook time for the meatballs different?

  4. Those look amazing.
    I love asian food. Best food on this planet.
    I have to try these next paycheck.

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