Asian Meatballs

Indulge in the exquisite flavors of these Asian Meatballs – a delightful fusion of lean ground turkey, aromatic garlic, ginger, and a tantalizing glaze of gluten-free hoisin sauce, coconut aminos, and honey. These easy-to-make meatballs are perfect for appetizers or main dishes, satisfying all your taste cravings!

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Updated July 2023

Asian Meatballs – Bursting with Flavor and Easy to Make!

If you’re on the hunt for a delectable and easy-to-make party appetizer or main dish, look no further than these mouthwatering Asian Meatballs. Packed with vibrant flavors and an Asian-inspired glaze, these meatballs are sure to impress your guests and become a favorite among your family and friends.

With easy-to-follow instructions and various cooking methods to choose from, this recipe is a winner for any occasion. Plus, they’re gluten-free, making them suitable for those with dietary restrictions. Whether you’re serving them at your next Super Bowl party or as a dinner side, these meatballs will undoubtedly become a staple in your culinary repertoire.

Recipe Ingredients

Creating these tantalizing Asian Meatballs requires a careful selection of ingredients to achieve the perfect balance of flavors:

• Eggs: Acting as the binder, these room-temperature eggs ensure the meatballs hold their shape while adding a hint of moisture to the mix.
• Gluten-Free Panko Crumbs: Providing a light and crispy texture to the meatballs, these gluten-free panko crumbs are perfect for those avoiding gluten. You can also sub with finely crushed grain-free / low carb crackers or finely crushed pork rinds for a lower carb option
• Green Onions: Separating the whites from the greens, we’ll use these to infuse the meatballs with a subtle onion flavor and add a pop of color to the dish.
• Garlic and Ginger: These aromatic ingredients bring depth and warmth to the meatballs, infusing them with quintessential Asian flavors.
• Coconut Aminos and Sesame Oil: The secret to achieving that authentic Asian taste, coconut aminos and sesame oil lend a rich umami flavor to the meatballs.
• Sea Salt and Black Pepper: Essential for seasoning the meatballs to perfection, these ingredients enhance the overall taste.
• Ground Turkey: While we recommend lean ground turkey, feel free to explore your options by substituting with ground chicken, beef, or pork, depending on your preference.
• Glaze Ingredients: The glaze brings a delightful sweetness and tanginess to the meatballs, combining gluten-free hoisin sauce such (such as Lee Kim Kee or The Wizard Organic Gluten-free Vegan Hoisin Sauce), coconut aminos (or soy sauce), rice vinegar, honey (or preferred low or no sugar sweetener), and optional Sriracha or red pepper chili flakes for a hint of spiciness.

Ready to Cook? Let’s Get Started!

Follow one of these cooking methods based on your kitchen equipment:

• Oven Method: Bake the meatballs in a preheated oven, brushing with glaze, and broiling them for a flavorful finish.
• Instant Pot Method: Utilize the Instant Pot for a quicker cooking time and easy cleanup. Brown the meatballs, then cook with the glaze.
• Slow Cooker Method: For a hands-off approach, broil the meatballs first before transferring them to the slow cooker to simmer in the glaze.

Instructions: How to Make Asian Meatballs

Step 1: Prepare the Meatball Mixture

• Using a large bowl, combine the eggs, gluten-free panko crumbs (or preferred substitute), chopped white parts of green onions, minced garlic, grated or minced fresh ginger, coconut aminos (or alternative), toasted sesame oil, sea salt, and black pepper.
• Place the ground turkey (or preferred meat alternative) to the bowl and mix thoroughly using clean hands. Be careful not to overmix, as it can result in drier meatballs.
• Form the mixture into round meatballs, about 3 tablespoons each, and set them aside.

Step 2: Make the Glaze

• In a medium saucepan over medium heat, combine the gluten-free hoisin sauce, coconut aminos (or alternative), Sriracha or red pepper chili flakes (optional), rice vinegar, grated fresh ginger (or ground ginger), and honey (or preferred sweetener).
• Bring the glaze to a boil and then reduce the heat, allowing it to simmer for about 3-4 minutes until it thickens. Once thickened, remove the glaze from the heat.

Step 3: Choose Your Cooking Method

1. Oven Method:

• Prepare for baking: Preheat your oven to 400 degrees Fahrenheit. Line 2 large baking sheets with foil and lightly coat with cooking spray or oil. Place the meatballs on the prepared baking sheets, spaced evenly. Use a brush to brush the meatballs with a thin layer of glaze.
• Cook: Bake in the preheated oven for 20 minutes.
• Add additional glaze: Brush the meatballs with additional glaze and broil for 2 to 3 minutes until they develop a nice glaze.
• Serve: Transfer the meatballs to a platter, brush on the remaining glaze, and top with sesame seeds and reserved green onion. Serve with toothpicks as an appetizer or with rice or noodles for a main dish.

1. Instant Pot Method:

• Cook: Add 2 tablespoons of olive oil to the insert of the Instant Pot and press SAUTE. Brown the meatballs for about 2 minutes per side (you may need to work in batches).
• Add glaze: Press CANCEL and pour in half of the glaze.
• Pressure cook: Cover the Instant Pot with the lid, turn the valve to SEALING, and cook on MANUAL or PRESSURE COOK (HIGH) for 10 minutes.
• Release pressure: After 8 minutes, allow the Instant Pot to release naturally for 5 minutes, then quick release.
• Coat and Serve: Carefully open the lid, coat the meatballs with the remaining glaze, and top with sesame seeds and reserved green onions. Serve as an appetizer or with rice or noodles for a main dish.

1. Slow Cooker Method:

• Prepare for baking: Preheat your oven to 400 degrees Fahrenheit. Line 2 large baking sheets with foil and lightly coat with cooking spray or oil.
• Cook: Broil the meatballs on high for 6-7 minutes, flipping halfway through, until browned only on top (not cooked through).
• Slow cook: Transfer the meatballs to the slow cooker and pour in half of the glaze. Cook on low for 2-3 hours, mixing 2-3 times to evenly coat the meatballs with the sauce.
• Plate: Brush the meatballs with the remainder of the glaze before transferring them to a serving platter.
• Garnish and serve: Top with sesame seeds and reserved green onions. Serve as an appetizer or with rice or noodles for a main dish.

Tips for Success: Cooking Up the Perfect Asian Meatballs

• Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the meat. Overworking the mixture can result in drier and tougher meatballs.
• Perfectly Formed Meatballs: For evenly cooked meatballs, try to shape them into uniform rounds, about 3 tablespoons each.

Storage and Freezer Instructions

• Refrigeration: If you have leftovers or want to prepare in advance, store the cooked meatballs in an airtight container in the refrigerator for up to 3 days.
• Freezing: To freeze uncooked meatballs, arrange them on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container for up to 3 months. When ready to cook, follow the desired cooking method, adding a few extra minutes to the cooking time.

Serving Suggestions: Versatility at its Best

These Asian Meatballs are versatile and can be served in various ways:

• As an Appetizer: Present them with toothpicks for a delightful appetizer at parties or gatherings.
• For a Main Dish: Pair them with rice or noodles, and you have a delicious and satisfying main course for your family dinners.

Variations and Substitutions

• Gluten-Free Options: Opt for gluten-free tamari or low-sodium soy sauce instead of coconut aminos if you don’t need the recipe to be entirely gluten-free.
• Low-Carb Twist: Swap the panko crumbs with crushed grain-free crackers or pork rinds for a lower-carb version.
• Spice Level: Adjust the heat by adding more or less Sriracha or red pepper chili flakes to suit your taste.
• Sweetener Choices: Experiment with different sweeteners like Lakanto sugar-free maple syrup, Lakanto golden monk fruit sweetener, or brown Swerve for a lower-sugar, lower-carb alternative.

More delicious meatball recipes you will love:

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Print

Asian Meatballs

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Indulge in the exquisite flavors of these Asian Meatballs - a delightful fusion of lean ground turkey, aromatic garlic, ginger, and a tantalizing glaze of gluten-free hoisin sauce, coconut aminos, and honey. These easy-to-make meatballs are perfect for appetizers or main dishes, satisfying all your taste cravings!

Course: Appetizer

Cuisine: Chinese

Keyword: asian meatballs, instant pot meatballs recipe, slow cooker meatballs recipe

Servings: 6 servings

Calories: 217 kcal

Author: Kelly

Ingredients

For the Meatballs:

• 2 large eggs room temperature
• 3/4 cup gluten-free panko crumbs , can also sub with finely crushed grain-free / low carb crackers or finely crushed pork rinds for a lower carb option - regular panko crumbs work too if not gluten-free
• 4 green onions chopped (whites and greens separated)
• 3 cloves garlic minced or grated
• 2 tsp grated or minced fresh ginger
• 1 1/2 tbsp coconut aminos , can also sub with gluten-free tamari or low-sodium soy sauce if not gluten-free
• 2 tsp toasted sesame oil
• 1 tsp sea salt or to taste
• 1/2 tsp black pepper or to taste
• 1 1/2 - 1 2/3 lbs lean ground turkey , can also use ground chicken, beef or pork

For the Glaze:

• 3/4 cup gluten-free Hoisin sauce (such as Lee Kim Kee or The Wizard Organic Gluten-free Vegan Hoisin Sauce) - regular works too if not gluten-free.
• 1/3 cup coconut aminos , can also sub with gluten-free tamari or low-sodium soy sauce if not gluten-free
• 1-2 teaspoons Sriracha or 1/4 - 1/2 teaspoon red pepper chili flakes optional to taste
• 3 Tablespoons rice vinegar or 1 tablespoon apple cider vinegar
• 1 teaspoon grated fresh ginger or ground ginger
• 1/3 cup honey or coconut sugar , can also sub with preferred sticky liquid sweetener or granulated brown sweetener of choice, Lakanto sugar-free maple syrup, Lakanto golden monk fruit sweetener or Brown swerve for a lower sugar / lower carb option

Instructions

1. In a large bowl, combine the eggs, panko crumbs, green onions (whites only), garlic, ginger, soy sauce, sesame oil, salt, and pepper. Add the ground turkey and mix thoroughly using clean hands. Do not overmix, it will result in drier meatballs.
2. Form into round meatballs, about 3 tablespoons each.

FOR THE GLAZE:

1. Combine all the ingredients for the glaze in a medium saucepan over medium heat. Bring to a boil and reduce heat allowing to simmer for about 3-4 minutes. Once the sauce has thickened, remove from heat.

TO MAKE IN THE OVEN:

1. Preheat oven to 400 degrees. Line 2 large baking sheets with foil and lightly coat with cooking spray or oil
2. Place the meatballs, evenly spaced, on the prepared sheet pans. Brush the meatballs with a thin layer of glaze. Bake in preheated oven for 20 minutes.
3. Brush with additional glaze and broil about 2 to 3 minutes.
4. Transfer to a platter and brush on remaining glaze. Top with sesame seeds and reserved green onions.
5. Serve with toothpicks as an appetizer or with rice or noodles if desired as a main dish

TO MAKE IN THE INSTANT POT:

1. Add 2 tablespoons olive in the insert of the Instant Pot. Press SAUTE and brown the meatballs, about 2 minutes per side. (You may need to work in batches) When brown, press CANCEL and pour in half of the glaze. Cover with lid and turn valve to SEALING. Cook on MANUAL or PRESSURE COOK (HIGH) for 10 minutes.
2. After 8 minutes, allow to release naturally for 5 minutes then quick release. Carefully open the lid and coat with half of the glaze.
3. Transfer to a platter and brush on remaining glaze. Top with sesame seeds and reserved green onions.
4. Serve with toothpicks as an appetizer or with rice or noodles if desired as a main dish

TO MAKE IN THE SLOW COOKER:

1. Preheat oven to 400 degrees. Line 2 large baking sheets with foil and lightly coat with cooking spray or oil. Place the meatballs, evenly spaced, on the prepared sheet pans.
2. Broil the meatballs on high for 6-7 minutes, flipping halfway through, or just until browned. **You want the meatballs ONLY browned on top and not cooked through***
3. Transfer the meatballs to slow cooker along with half of the glaze. Cook on low for 2-3 hours. Mix 2-3 times to evenly coat with sauce. Brush with remainder of the sauce.
4. Transfer the meatballs to a serving platter and brush with the remainder of the glaze.
5. Top with sesame seeds and reserved green onions.
6. Serve with toothpicks as an appetizer or with rice or noodles if desired as a main dish

Nutrition Facts

Asian Meatballs

Amount Per Serving (1 serving)

Calories 217 Calories from Fat 36

% Daily Value*

Fat 4g6%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 25g28%

Protein 5g10%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: This updated post was generated on July 25, 2023 by ChatGPT, an AI language model, and all info should be reviewed and validated by a human for accuracy and relevancy before implementation.