Deliciously Easy Sticky Asian Meatballs with Sweet & Savory Glaze
Transform your dinner routine with these incredibly flavorful and easy-to-make Sticky Asian Meatballs! Whether you’re planning a satisfying family meal served over fluffy rice or a crowd-pleasing appetizer for your next gathering, this recipe hits all the right notes. Crafted from tender ground pork and enveloped in a luscious, homemade sticky sauce, these meatballs are bursting with authentic Asian flavors like savory soy, aromatic ginger, and a hint of fiery sriracha. The perfect balance of sweet and savory, with just enough heat to intrigue your palate, these glazed pork meatballs are destined to become a new favorite in your kitchen.
My family and I have been on an exciting journey exploring homemade Asian cuisine lately, and these Sticky Asian Meatballs have seamlessly joined our repertoire of cherished recipes. For too long, my go-to for Chinese food cravings was simply dialing up our favorite local takeout spot – they knew my order by heart! But there’s a unique satisfaction that comes from recreating those beloved flavors right in your own kitchen, often with healthier ingredients and always with a personal touch.
Just recently, I’ve had the pleasure of sharing other shortcut recipes inspired by classic Chinese takeout dishes, including a quick Pepper Steak and an incredibly easy Sweet & Sour Chicken. So, if you’re looking to expand your Asian-inspired menu, now’s the time to stock up on rice because there are plenty of delectable new recipes waiting to be discovered. But for today, let’s focus on the star of the show: these irresistible Asian Meatballs.
This post is proudly sponsored by Paisley Farm Foods. My enthusiasm for their products and all opinions expressed here are entirely my own!
Pair Your Meal with Paisley Farm Asian Bean Salad
When my wonderful friends at Paisley Farm approached me to introduce you to their fantastic Asian Bean Salad, I couldn’t say yes fast enough! As someone who values both flavor and convenience, I absolutely adore the fact that I can simply open a jar and instantly have a vibrant, delicious, and highly nutritious side dish ready to complement any meal. It’s truly a game-changer for busy weeknights or when you need a quick, healthy addition to your spread.
Paisley Farm Asian Bean Salad is a delightful medley featuring snow peas, garbanzo beans, edamame, and kidney beans. What truly sets it apart is the unique twist on traditional Asian spices and seasonings, offering a fresh and exciting flavor profile. Beyond its incredible taste, it’s also a smart choice for many dietary needs, as it’s always Gluten-Free and Dairy-Free, providing a good source of plant-based protein in every serving. It adds a welcome crunch and a burst of freshness that beautifully balances the rich flavors of these sticky Asian glazed meatballs, elevating a simple meal into something truly special. For me, next to amazing taste, “simple” is perhaps the most cherished quality when it comes to discovering new recipes, and this salad embodies that perfectly!
Why You’ll Fall in Love with These Homemade Chinese Meatballs
- Unforgettable Flavor Profile: Prepare your taste buds for an explosion of classic Chinese flavors that we all adore. These meatballs are meticulously seasoned and coated in a sauce that boasts the irresistible notes of toasted sesame, deeply savory soy sauce, pungent garlic, and zesty ginger. It’s that harmonious blend of umami, sweetness, and a touch of tang that makes Asian cuisine so utterly craveable.
- Remarkable Simplicity: Don’t let the gourmet taste fool you; these meatballs are wonderfully straightforward to prepare from scratch. Using readily available ground pork and common pantry staples, they come together quickly. The best part? They cook entirely in a single skillet on your stovetop, minimizing cleanup and maximizing efficiency, making them ideal for even the busiest weeknights.
- Guaranteed Family Favorite: Getting everyone at the dinner table to eagerly devour their meal can often feel like half the battle, right? But these sticky Asian meatballs are a universal hit. Their sweet, tangy, and slightly spicy glaze appeals to palates of all ages, making them a surefire winner with kids and adults alike. Prepare for empty plates and requests for seconds!
- Incredibly Versatile: These meatballs are equally fantastic as a hearty main course served over a bed of warm rice or as delightful appetizers, skewered with toothpicks for your next party. Their portable, bite-sized nature makes them perfect for entertaining, and they hold up beautifully in a slow cooker to keep them warm.
Crafting Your Perfect Asian Meatballs in a Sticky Sauce
Get ready to whip up these delectable meatballs in no time! With these clear, step-by-step instructions, coupled with some handy tips and tricks, you’ll be serving these savory spheres over rice and digging in before you know it. The process is surprisingly simple, yielding restaurant-quality results in your own home.
For the complete, precise recipe with all measurements and detailed instructions, please refer to the comprehensive recipe card located at the very bottom of this post.
Essential Ingredients for Your Delicious Asian Meatballs
Creating succulent, flavorful meatballs starts with high-quality ingredients. Here’s what you’ll need and a few notes on selection:
- Ground Pork: This is our preferred choice for its rich flavor and tender texture, which works perfectly with the Asian glaze. However, if you’re looking for a leaner option or a different taste profile, ground chicken or ground turkey can be substituted. Just be aware they might result in slightly drier meatballs if not handled carefully.
- Minced Green Onion: You’ll need about two large green onions for this recipe. Mince the white and light green bottoms for incorporating into the meatball mixture, which adds a fresh, subtle onion flavor. Reserve the brighter green tops, sliced thin, for garnishing the finished dish – they add both color and a lovely mild oniony crunch.
- Panko Breadcrumbs: Opt for panko breadcrumbs if possible. Their lighter, flakier texture results in a more tender meatball compared to regular breadcrumbs, which can sometimes make meatballs dense. If panko isn’t available, regular breadcrumbs will work in a pinch.
- Minced Garlic: Freshly minced garlic delivers the most vibrant flavor. You can mince your own cloves for the best result, or for ultimate convenience, use pre-minced garlic from a jar – just be sure to choose a good quality brand.
- Egg: A single beaten egg acts as a crucial binder, holding your meatballs together and preventing them from crumbling during cooking.
- Soy Sauce: I always recommend using low-sodium soy sauce. While soy sauce is essential for that umami depth, regular soy sauce can make the overall dish too salty, especially with the addition of the sticky sauce. Using low-sodium allows you to control the seasoning more effectively.
- Ground Ginger: Dried ground ginger from your spice cupboard is perfectly suitable and delivers a warm, spicy note. For an even more intense and fresh flavor, consider using freshly grated ginger, which would elevate the aroma and taste wonderfully.
- Salt & Pepper: Basic seasonings to enhance all the other flavors in the meatballs. Adjust to your personal taste.
Once you’ve gathered all your meatball ingredients, combine them thoroughly in a large bowl. Use your hands to gently mix everything together until just combined. Be careful not to overmix, as this can lead to tough meatballs. After mixing, cover the bowl and place the meat mixture in the fridge to chill for about 15 minutes. This chilling step is important; it helps the meatballs hold their shape better during cooking, preventing them from falling apart in the skillet.
Whipping Up the Irresistible Asian Sticky Sauce
While your seasoned meatball mixture is chilling in the refrigerator, it’s the perfect time to prepare the star of this dish: the rich, glossy, and utterly delicious sticky Asian sauce. This sauce is what truly transforms these meatballs, giving them their signature sweet and savory glaze. Here’s a closer look at the key ingredients and how to bring them together:
Key Ingredients for the Perfect Asian Sticky Sauce
Each ingredient in this sauce plays a vital role in creating its complex and addictive flavor:
- Soy Sauce: As with the meatballs, I highly recommend using low-sodium soy sauce here. It forms the savory, umami-rich base of the sauce, and opting for low-sodium helps prevent the sauce from becoming overwhelmingly salty.
- Minced Garlic & Ground Ginger: These two aromatics are fundamental to Asian cuisine. They provide a warm, pungent, and slightly spicy backbone to the sauce. While ground ginger is convenient, fresh grated ginger can add an extra layer of zest.
- Rice Wine Vinegar: This ingredient is crucial for balancing the sweetness in the sauce with a delicate tang. It contributes to the overall bright and authentic Asian flavor. If you absolutely can’t find rice wine vinegar, champagne vinegar can be a decent substitute, but rice wine vinegar truly delivers the best, most traditional taste.
- Sesame Oil: Just a teaspoon of toasted sesame oil adds an incredible depth of nutty, aromatic flavor that is quintessential to Asian dishes. Its distinct fragrance elevates the entire sauce.
- Sriracha: For that desirable kick of heat! Sriracha adds a lovely warmth without being overpowering. The amount is entirely up to your preference – start with a small dash and add more if you enjoy a spicier glaze.
- Brown Sugar & Honey: These sweeteners are essential for achieving that perfect sweet component and, most importantly, the desired sticky consistency of the sauce. Brown sugar contributes a deeper, molasses-like sweetness, while honey adds a floral note and helps create that beautiful, glossy glaze. I prefer to stir in the raw honey towards the end to preserve some of its delicate flavor.
- Cornstarch and Water (Slurry): This is your secret weapon for thickening the sauce to that ideal, clingy consistency. Dissolving cornstarch in a small amount of cold water before adding it to the warm sauce prevents lumps and ensures a smooth, luscious glaze.
To prepare the sauce, combine the soy sauce, brown sugar, minced garlic, ground ginger, rice wine vinegar, sesame oil, and sriracha in a saucepan. Place the saucepan over medium-low heat and gently simmer, stirring occasionally, until the brown sugar is completely dissolved (this usually takes about 3 minutes). Next, stir in the honey. Finally, whisk in the cornstarch mixture and continue stirring as the sauce thickens to a beautiful, glossy consistency. Once thickened, remove the sauce from the heat and set it aside.
Now, it’s time to cook those perfectly formed meatballs! Lightly brush a large skillet with a teaspoon or two of sesame oil and heat it over medium heat. Using a tablespoon measuring spoon ensures uniformly sized meatballs, which cook more evenly. Scoop out approximately one tablespoon of the chilled meat mixture and roll it into a neat ball. Carefully place the meatballs into the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Brown the meatballs on all sides, gently turning them with tongs or a spatula until they are beautifully golden brown and cooked through. Pork meatballs should reach an internal temperature of 165 degrees F (74 degrees C) for safe consumption. Once cooked, transfer the meatballs to a paper towel-lined plate to drain any excess grease. Briefly clean out your skillet, removing any browned bits or grease, as this will be where the meatballs get coated in their glorious sauce.
Return the browned meatballs to the clean skillet. Pour the prepared sticky Asian sauce generously over the top of the meatballs, ensuring each one is beautifully coated. Place a lid on the skillet and allow the meatballs to simmer gently in the sauce for about 5 minutes, or until they are thoroughly heated through and the sauce has had a chance to deeply infuse its flavors. This final step creates that desirable glossy, sticky glaze.
Before serving, elevate the presentation and add a burst of fresh flavor by garnishing your sticky Asian meatballs with sliced green onion tops and a sprinkle of toasted sesame seeds. These simple additions not only make the dish look more appealing but also provide a delightful textural contrast.
The classic way to enjoy these delightful meatballs is served generously over a bed of warm rice. We particularly love fragrant basmati rice, but feel free to use your favorite variety or whatever you happen to have on hand, such as jasmine, brown, or even white sticky rice. For an extra boost of flavor and nutrition, you could also serve them over a mix of cooked quinoa or cauliflower rice.
Frequently Asked Questions About Sticky Asian Meatballs
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Can I use ground chicken or turkey instead of pork?
Absolutely! While ground pork provides a wonderfully rich flavor and tender texture, ground chicken or turkey can be excellent substitutes for a lighter meal. Keep in mind that leaner meats might result in slightly less moist meatballs, so be careful not to overcook them. The cooking temperature for poultry should also reach 165°F (74°C). -
Can these meatballs be baked instead of pan-fried?
Yes, they can! For a hands-off approach, you can bake the meatballs. Preheat your oven to 400°F (200°C). Place the formed meatballs on a parchment-lined baking sheet and bake for 15-20 minutes, or until cooked through to an internal temperature of 165°F (74°C). Once baked, transfer them to a skillet with the sauce to coat and heat. -
How can I adjust the spice level of the sauce?
The sriracha is your control for heat. For a milder sauce, you can reduce or omit the sriracha entirely. If you love extra spice, feel free to add another dash or two, or even a pinch of red pepper flakes. Always taste and adjust to your preference! -
Can I make the meatballs or sauce ahead of time?
Both components can be prepared in advance! You can mix and form the meatballs and store them raw in an airtight container in the refrigerator for up to 24 hours. The sauce can also be made a day or two ahead and stored in the fridge. Reheat the sauce gently before adding the cooked meatballs to coat. -
What kind of rice pairs best with Asian meatballs?
We love basmati rice for its fragrant aroma and separate grains. However, jasmine rice is another excellent choice, known for its soft texture and slight stickiness. Plain white rice or even brown rice would also make a delicious and wholesome base for your meal.
Love These Meatballs? Pin Them for Later!
Don’t let this incredible Asian Meatball recipe with sticky sauce slip away! Make sure to save it to your favorite Pinterest recipe board so you can easily find it whenever those Asian food cravings strike. It’s a recipe you’ll want to revisit again and again!
Just look at the vibrant beauty of Paisley Farm Asian Bean Salad, straight from the jar! It’s not just convenient; it’s a feast for the eyes – so bright, incredibly colorful, and packed with wonderful textures that elevate any plate.
This delightful bean salad proved to be the absolute perfect side dish for our sticky meatballs and rice. The combination created such a brilliantly colorful and nutritionally balanced meal. And let me tell you, it didn’t stand a chance around our table – it was devoured in record time! If by some miracle you do end up with leftovers, simply store them in an airtight container in the fridge, where they’ll stay delicious for about 4 days.
Sticky Asian Meatballs: The Perfect Appetizer
If you adore these meatballs as a main course, you can be absolutely certain they’ll be a massive hit as an appetizer at your next gathering or party! Their bite-sized nature and irresistible sticky glaze make them ideal for entertaining. To serve them as appetizers, simply keep them warm in a slow cooker on a low setting, and provide bamboo toothpicks for easy grabbing. They’re guaranteed to be the first dish to disappear!
More Asian-Inspired Recipes to Complement Your Asian Bean Salad
My kitchen is a haven for Asian-inspired culinary creations! If you’re looking for other fantastic dishes that would pair exquisitely with the refreshing taste of Paisley Farm Asian Bean Salad, here are some of my top recommendations:
- Teriyaki Skillet Casserole (as pictured above) – A hearty and flavorful one-pan meal.
- PF Chang’s Lettuce Wrap Salad – A lighter, deconstructed version of a popular restaurant favorite.
- Shortcut Sweet & Sour Chicken – All the classic flavors you love, made easy at home.
- Basic Garlic Fried Rice – A versatile and essential side dish that everyone enjoys.
- Asian Grilled Shrimp Skewers – Perfect for grilling season, with a sweet and spicy kick.
Discover where you can find delicious Paisley Farm Five Bean Salad, or any of their other fabulous products, by visiting their official website. Stay connected with Paisley Farm on their social media channels for a continuous stream of great recipes and product updates all year long: FaceBook, Instagram, Twitter, and Pinterest.
EXPLORE ALL MY PAISLEY FARM RECIPES HERE
It’s time to bring these incredible Sticky Asian Meatballs to your dinner table! Enjoy every sweet, savory, and slightly spicy bite. 
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Print Recipe
Sticky Asian Meatballs
Equipment
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Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25″, Black
Ingredients
For the Meatballs
- 1 pound ground pork
- 1/3 cup panko breadcrumbs
- 1 egg slightly beaten
- 2 cloves garlic minced
- 2 large green onions divided, bottoms minced and tops sliced
- 2 Tablespoons soy sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground ginger
- dash of salt
For the Sauce
- 1/4 cup rice wine vinegar
- 2 cloves garlic minced
- 1/2 cup soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- 1/4 -1/2 teaspoon sriracha cater to your heat preference
- 1/4 cup brown sugar
- 1/3 cup honey
- 2 Tablespoons Cornstarch dissolved in 2 Tablespoons water
Optional for Serving
- cooked rice sliced green onions, toasted sesame seeds
Instructions
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In a bowl, add in pork, egg, garlic, minced green onion, soy sauce, ground ginger, panko, salt and pepper. Mix with your hands until combined. Don’t overwork the meat. Place the bowl in the fridge for about 15 minutes to chill it.
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To prepare the sauce add vinegar, garlic, soy sauce, sesame oil, ginger, sriracha and brown sugar. Over med-low heat simmer until the sugar is dissolved. (about 3 minutes or so) Stir in honey. Then add cornstarch mixture and the sauce will thicken. Remove from heat.
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Using a Tablespoon form your meatballs. Place into a skillet brushed with about 2 teaspoons of sesame oil over medium heat, carefully turning them to brown them on all sides. Pork meatballs should reach an internal temperature of 165 degrees for them to be cooked safely.
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Transfer meatballs to a paper towel-lined plate to remove excess grease. Clean your skillet. Place meatballs back in the skillet and pour the sauce over the top of them. Cover with a lid and heat on low until hot.
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Garnish with green onions and toasted sesame seeds if desired. Serve over prepared rice.
Notes
Store leftovers in the refrigerator in an airtight container for up to 4 days.