These Asian Glazed Meatballs are tender, packed with flavor, and coated in a glossy sweet-savory sauce. They’re perfect for weeknight dinners or party appetizers and disappear fast. The irresistible aroma and simple prep make these Asian Glazed Meatballs a new favorite.
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Why You’ll Love This Asian Glazed Meatballs
- Versatile serving: Perfect as a main or appetizer.
- Sticky glaze: Glossy, umami-packed sauce clings to every bite.
- Simple process: Easy to make with common pantry ingredients.
- Meal-prep friendly: Freezes and reheats beautifully.
Ingredients & Tools
For the Meatballs:
- 450 g ground pork (or a mix of pork and beef)
- 1 large egg
- 60 g panko breadcrumbs
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 spring onions, finely chopped
- 1 tbsp soy sauce
For the Glaze:
- 80 ml soy sauce
- 60 ml honey (or maple syrup)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp sriracha (adjust to taste)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornflour mixed with 2 tbsp water (slurry)
For Garnish:
- 1 tbsp sesame seeds
- 1 spring onion, thinly sliced
Tools: A large mixing bowl, a baking sheet lined with parchment paper, a medium saucepan, and a whisk.
Notes: Using fresh ginger and garlic makes a difference. Don’t skip the sesame oil—it adds authentic, nutty fragrance.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 18 g |
| Fat: | 16 g |
| Carbs: | 25 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meatball mixture. Use your hands and mix just until everything is combined. Overworking the meat can make the final texture a bit tough and dense instead of light and tender.
- Why panko breadcrumbs? They’re lighter and airier than traditional breadcrumbs, which helps keep the meatballs from becoming too heavy. They create a wonderfully tender bite that soaks up the sauce beautifully.
- The cornflour slurry is your best friend. This is the secret to a glossy, restaurant-quality glaze that clings to the meatballs instead of running off. Make sure to whisk it in at the very end, off the heat, to avoid lumps.
- Taste your sauce as you go. Want it sweeter? Add a touch more honey. Prefer more heat? A extra dash of sriracha does the trick. The beauty of this recipe is how easily you can adjust it to your personal taste.
How to Make Asian Glazed Meatballs
Step 1: Prepare the Meatball Mixture. In a large bowl, combine the ground pork, egg, panko breadcrumbs, minced garlic, grated ginger, chopped spring onions, and soy sauce. I like to use my hands for this—it’s the best tool for gently mixing everything without overworking the meat. You’re looking for a uniform mixture that holds together when you pinch a bit between your fingers. If it feels a little too wet, you can add another tablespoon of panko. Cover the bowl and pop it in the fridge for about 15 minutes; this helps the mixture firm up, making it much easier to roll.
Step 2: Shape and Bake the Meatballs. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Using damp hands, roll the chilled meat mixture into evenly sized balls, about one heaped tablespoon each. You should get around 20-24 meatballs. Arrange them on the prepared baking sheet with a little space between each one—this allows for even browning and cooking. Bake for 15-18 minutes, or until they’re cooked through and beautifully golden brown on the outside.
Step 3: Create the Glorious Glaze. While the meatballs are baking, it’s sauce time! In a medium saucepan, combine the soy sauce, honey, rice vinegar, sesame oil, sriracha, minced garlic, and grated ginger. Bring it to a gentle simmer over medium heat, whisking occasionally. Let it bubble away for 3-4 minutes so the flavors can meld and the sauce reduces slightly. You’ll notice the aroma is absolutely incredible at this point.
Step 4: Thicken the Sauce. Reduce the heat to low. Give your cornflour and water mixture (the slurry) a quick stir—it tends to settle—and then slowly drizzle it into the simmering sauce while whisking constantly. The sauce will start to thicken almost immediately. Keep whisking for about a minute until it becomes glossy and coats the back of a spoon. Remove the pan from the heat immediately to prevent over-thickening.
Step 5: Combine and Coat. Once the meatballs are out of the oven, carefully add them directly to the saucepan with the glaze. Gently toss them with a spoon or spatula until every single meatball is evenly and generously coated in that sticky, shiny sauce. The heat from the meatballs will help the final layer of glaze set perfectly.
Step 6: Garnish and Serve. Transfer your glazed meatballs to a serving platter. Immediately sprinkle them with the sesame seeds and sliced spring onions. The residual heat will slightly wilt the spring onions and toast the sesame seeds, releasing their wonderful nutty fragrance. Serve them hot and watch them disappear!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooked meatballs for up to 3 months.
- Reviving: Reheat gently with a splash of water to loosen glaze.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy, slightly sticky grains are the perfect canvas for soaking up every last drop of that incredible glaze.
- Quick-pickled cucumber salad — Its bright, acidic crunch provides a refreshing contrast that cuts through the richness of the meatballs beautifully.
- Stir-fried greens like pak choi or broccoli — A simple, garlicky stir-fry adds a healthy, vibrant element and makes the meal feel complete.
Drinks
- Iced jasmine green tea — Its floral, slightly sweet notes cleanse the palate and complement the savory-sweet profile of the dish without overpowering it.
- A crisp lager or pilsner — The carbonation and mild bitterness are fantastic for cutting through the sticky glaze and refreshing your taste buds between bites.
- Ginger beer (non-alcoholic) — The spicy kick of ginger echoes the flavors in the meatballs and adds a fun, fizzy element to the meal.
Something Sweet
- Mango and sticky rice — This classic dessert continues the Asian theme with its creamy, sweet, and fragrant profile, providing a lovely, comforting end to the meal.
- Lychee sorbet — Light, floral, and icy cold, it’s a wonderfully simple and refreshing way to finish after the savory, umami-packed main course.
- Fortune cookies — A playful, thematic ending that’s always a hit, especially if you’re serving these meatballs for a casual dinner party.
Top Mistakes to Avoid
- Mistake: Skipping the chilling step for the meatball mixture. A cold mixture is far easier to handle and roll, and it helps the meatballs keep their shape in the oven instead of spreading out flat.
- Mistake: Adding the cornflour slurry to a boiling sauce. If the heat is too high when you add the slurry, the sauce can become unpleasantly gloopy or develop little starchy lumps. Always take it off the heat or turn it down to low.
- Mistake: Crowding the baking sheet. If the meatballs are too close together, they’ll steam instead of bake, resulting in a pale, soft exterior rather than a nicely browned, slightly crisp one.
- Mistake: Using low-sodium soy sauce without adjusting. The glaze relies on the saltiness of regular soy sauce for balance. If you use low-sodium, you may need to add a pinch of salt to keep the flavor from tasting flat.
Expert Tips
- Tip: Use a cookie scoop for uniform meatballs. This isn’t just for cookies! A small cookie or ice cream scoop ensures all your meatballs are the same size, which means they’ll cook evenly and look professionally made.
- Tip: Double the glaze. Seriously, do it. This sauce is so good you’ll want extra to drizzle over your rice and vegetables. It’s a simple way to elevate the entire plate.
- Tip: Broil for the last minute. For an extra caramelized, sticky finish, pop the baking sheet under the broiler for 60-90 seconds after the meatballs are cooked. Watch them closely, as they can burn quickly!
- Tip: Make-ahead magic. You can form the raw meatballs and keep them covered in the fridge for up to a day before baking. You can also freeze them raw on a tray, then transfer to a bag for up to 3 months—just add a few extra minutes to the baking time.
FAQs
Can I use a different type of meat?
Absolutely! Ground chicken or turkey works wonderfully for a leaner option. Just be aware that they can be a bit drier than pork, so you might want to add an extra tablespoon of soy sauce or a splash of water to the mixture to keep them moist. A 50/50 blend of pork and beef is also fantastic for a richer flavor.
How do I store and reheat leftovers?
Let the meatballs cool completely, then store them in an airtight container in the fridge for up to 4 days. To reheat, gently warm them in a saucepan over low heat with a tiny splash of water to loosen the glaze, or microwave them in 30-second intervals, stirring in between. They reheat surprisingly well!
My glaze is too thick. How can I fix it?
No worries, this is an easy fix! Simply whisk in a tablespoon of warm water at a time until the sauce reaches your desired consistency. If it’s too thin, create a little more cornflour slurry (half a teaspoon of cornflour with a tablespoon of water) and whisk it in over low heat until it thickens up.
Can I make these meatballs in an air fryer?
You sure can, and they come out beautifully crisp! Arrange the raw meatballs in a single layer in your air fryer basket—you may need to cook in batches. Cook at 190°C (375°F) for 10-12 minutes, shaking the basket halfway through, until cooked through and golden brown. Then toss them in the glaze as usual.
Is there a substitute for the honey?
Yes, maple syrup or agave nectar will work in a 1:1 ratio and provide a similar sweetness. For a sugar-free option, you could use a monk fruit sweetener that measures like sugar, though the texture and gloss of the glaze might be slightly different.
Asian Glazed Meatballs
Make irresistible Asian Glazed Meatballs with a sticky sweet-savory sauce. Perfect for dinner or appetizers. Get the easy recipe and cook them tonight!
Ingredients
For the Meatballs:
-
450 g ground pork (or a mix of pork and beef)
-
1 large egg
-
60 g panko breadcrumbs
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
2 spring onions (finely chopped)
-
1 tbsp soy sauce
For the Glaze:
-
80 ml soy sauce
-
60 ml honey (or maple syrup)
-
2 tbsp rice vinegar
-
1 tbsp sesame oil
-
2 tsp sriracha (adjust to taste)
-
2 cloves garlic (minced)
-
1 tsp fresh ginger (grated)
-
1 tbsp cornflour mixed with 2 tbsp water (slurry)
For Garnish:
-
1 tbsp sesame seeds
-
1 spring onion (thinly sliced)
Instructions
-
In a large bowl, combine the ground pork, egg, panko breadcrumbs, minced garlic, grated ginger, chopped spring onions, and soy sauce. Use your hands for this—it’s the best tool for gently mixing everything without overworking the meat. You’re looking for a uniform mixture that holds together when you pinch a bit between your fingers. If it feels a little too wet, you can add another tablespoon of panko. Cover the bowl and pop it in the fridge for about 15 minutes; this helps the mixture firm up, making it much easier to roll.01
-
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Using damp hands, roll the chilled meat mixture into evenly sized balls, about one heaped tablespoon each. You should get around 20-24 meatballs. Arrange them on the prepared baking sheet with a little space between each one—this allows for even browning and cooking. Bake for 15-18 minutes, or until they’re cooked through and beautifully golden brown on the outside.02
-
While the meatballs are baking, it’s sauce time! In a medium saucepan, combine the soy sauce, honey, rice vinegar, sesame oil, sriracha, minced garlic, and grated ginger. Bring it to a gentle simmer over medium heat, whisking occasionally. Let it bubble away for 3-4 minutes so the flavors can meld and the sauce reduces slightly. You’ll notice the aroma is absolutely incredible at this point.03
-
Reduce the heat to low. Give your cornflour and water mixture (the slurry) a quick stir—it tends to settle—and then slowly drizzle it into the simmering sauce while whisking constantly. The sauce will start to thicken almost immediately. Keep whisking for about a minute until it becomes glossy and coats the back of a spoon. Remove the pan from the heat immediately to prevent over-thickening.04
-
Once the meatballs are out of the oven, carefully add them directly to the saucepan with the glaze. Gently toss them with a spoon or spatula until every single meatball is evenly and generously coated in that sticky, shiny sauce. The heat from the meatballs will help the final layer of glaze set perfectly.05
-
Transfer your glazed meatballs to a serving platter. Immediately sprinkle them with the sesame seeds and sliced spring onions. The residual heat will slightly wilt the spring onions and toast the sesame seeds, releasing their wonderful nutty fragrance. Serve them hot and watch them disappear!06
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