AppetizersRecipes
December 20, 2016
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Today I’m sharing Asian Meatballs 3 Ways! I’m super duper excited about this recipe because all of them are perfect for holiday parties to wow you guest, friends and family!!
These meatballs can be snack, appetizer or main meal for any time of the year. Amazing meal prep idea too, because it can be real great in between sandwich roll, rice (or cauliflower rice) or even top of noodles/spaghetti!
The 3 flavors are Spicy Mongolian Beef Meatballs, Honey Sriracha Chicken Meatballs and Caramelized Lemongrass Pork Meatballs!
These Asian Meatballs are packed with flavors, textures and so easy and simple to make.
You can choose one to make it or just make it all! I can’t wait for you guys to taste these delicious flavorful Asian Meatballs!!
When you make my recipe, please remember to take pictures or video (I know, it’s hard when you just want to dig in! lol) send or tag me on your picture through out my Facebook or Instagram!!
Let’s start with Spicy Mongolian Beef Meatballs!
Mongolian beef meatballs has compacted flavors and the authentic look that everyone loves. You can definitely make this without the spiciness for little ones or for yourself. It will be equally delicious!
Spicy Mongolian Beef Meatballs
- Author: Seonkyoung Longest
- Total Time: 30 mins
- Yield: Makes 24 to 27 Meatballs 1x
Description
Mongolian beef meatballs has compacted flavors and the authentic look that everyone loves. You can definitely make this without the spiciness for little ones or for yourself. It will be equally delicious!
Ingredients
Scale
For The Meatballs
- 1 lb ground beef, possible lean
- 2 tsp soy sauce
- 1 Tbs chopped garlic (approximately 3 cloves garlic)
- 1/4 cup chopped green onion (approximately 2 to 3 green onions)
- 1/2 cup panic bread crumbs
- 1/4 cup warm water
- 1 egg
- 1/4 tsp black pepper
For The Sauce
- 2 Tbs soy sauce
- 3 Tbs sugar
- 3 Tbs water
- 2 Tbs sambal (chili paste/chili garlic paste)
- 1 tsp corn starch
For Garnish
- chopped green onion
- sesame seeds
Instructions
- Preheat oven over 400 degrees.
In a mixing bowl, combine all ingredients for meatball with your hand.
- Scoop out 1 Tablespoon amount of beef mixture and roll it between your palms. Place on a parchment lined baking sheet and repeat with rest of beef mixture. Make sure meatballs are at least 1-inch a part from each others.
- Bake in preheated oven for 12 to 14 minutes or until meatballs are fully cooked. Remove from oven.
- In a cold large skillet, add all ingredients for sauce. Whisk until cornstarch is completely dissolved. Now, turn on heat to medium high heat and bring sauce to boil. Keep whisking occasionally, because sauce will thicken quickly.
- When it starts boiling, reduce heat to low and toss in meatballs. Make sure every meatballs are coated evenly with sauce. Garnish with chopped green onion and sesame seeds.
Enjoy!
Notes
You can make meatballs ahead. Just keep baked meatballs in a airtight container and keep in a refrigerator up to 3 to 5 days. When you are ready to enjoy it, just make the sauce and heat meatballs in the sauce. In this case, add meatballs into sauce, before the sauce is boiling.
- Prep Time: 10 mins
- Cook Time: 20 mins
Next, Honey Sriracha Chicken Meatballs!
Honey sriracha chicken meatballs’ ingredients are super simple and it’s a crowd pleasure. The sauce is only sriracha and honey! Surprisingly sticky, not too spicy and hint of lime will brighten up the whole entire flavors!
Honey Sriracha Chicken Meatballs
- Author: Seonkyoung Longest
- Total Time: 25 mins
- Yield: Makes 24 to 27 Meatballs 1x
Description
Honey sriracha chicken meatballs’ ingredients are super simple and it’s a crowd pleasure. The sauce is only sriracha and honey! Surprisingly sticky, not too spicy and hint of lime will brighten up the whole entire flavors!
Ingredients
Scale
For The Meatballs
- 1 lb ground chicken
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup panko bread crumbs
- 1/4 cup warm water
- 1 egg
For The Sauce
- 1/4 cup sriracha
- 1/4 cup honey
- pinch of salt
- a few drops of lime juice
Instructions
- Preheat oven over 400 degrees.
In a mixing bowl, combine all ingredients for meatball with your hand. - Scoop out 1 Tablespoon amount of chicken mixture and roll it between your palms. If you are having hard time rolling meatballs, wet your palms with a bit of water, it will prevent chicken mixture to stick to your hand.
- Place on a parchment lined baking sheet and repeat with rest of chicken mixture. Make sure meatballs are at least 1-inch a part from each others. Bake in preheated oven for 12 to 14 minutes or until meatballs are fully cooked. Remove from oven.
- In a cold large skillet, add sriracha, honey and salt. Stir until sauce is well combined. Now, turn on heat to medium high heat and bring sauce to soft boil. Stirring occasionally.
- Add lime juice, reduce heat to low and toss in meatballs. Make sure every meatballs are coated evenly with sauce.
Enjoy!
Notes
You can make meatballs ahead. Just keep baked meatballs in a airtight container and keep in a refrigerator up to 3 to 5 days. When you are ready to enjoy it, just make the sauce and heat meatballs in the sauce. In this case, add meatballs into sauce, before the sauce is boiling.
- Prep Time: 5 mins
- Cook Time: 20 mins
Last, but not least, Caramelized Lemongrass Pork Meatballs!
I inspired thiscaramelized lemongrass pork meatballs flavor from Vietnamese caramelized pork. It is something very unique and different, yet super YUM! Again, the chili is optional (not optional for me! lol) so if you want tot make this mild, you can definitely omit the chili.
Caramelized Lemongrass Pork Meatballs
- Author: Seonkyoung Longest
- Total Time: 30 mins
- Yield: Makes 24 to 27 Meatballs 1x
Description
I inspired thiscaramelized lemongrass pork meatballs flavor from Vietnamese caramelized pork. It is something very unique and different, yet super YUM!Again, the chili is optional (not optional for me! lol) so if you want tot make this mild, you can definitely omit the chili.
Ingredients
Scale
For The Meatballs
- 1 lb ground pork
- 1 tsp fish sauce
- 1 Tbs chopped garlic (approximately 3 cloves garlic)
- 2 Tbs chopped lemongrass (approximately 1/2 lemongrass)
- 1/4 cup chopped shallot (approximately 1 small shallot)
- 1 tsp chopped Thai chili (approximately 2 Thai chili)
- 1/2 cup panic bread crumbs
- 1/4 cup warm water
- 1 egg
- 1/4 tsp black pepper
For The Sauce
- 3 Tbs sugar
- 1 Tbs butter
- 1/4 cup warm water
- 1 Tbs fish sauce
Garnish
- cilantro leaves (You can also use mint leaves/chopped green onion)
- sliced Thai chili
Instructions
- Preheat oven over 400 degrees.
In a mixing bowl, combine all ingredients for meatball with your hand. Scoop out 1 Tablespoon amount of pork mixture and roll it between your palms. - Place on a parchment lined baking sheet and repeat with rest of pork mixture. Make sure meatballs are at least 1-inch a part from each others.
- Bake in preheated oven for 12 to 14 minutes or until meatballs are fully cooked. Remove from oven.
- Sprinkle sugar evenly on a cold large skillet. Turn on heat to medium heat and let sugar to melt and turn into brown color.
- Before sugar turning into too dark brown, quickly add butter, warm water and fish sauce. Stir everything together.
- Reduce heat to low and toss in meatballs. Make sure every meatballs are coated evenly with sauce. Garnish with cilantro leaves and Thai chili slices.
Enjoy!
Notes
You can make meatballs ahead. Just keep baked meatballs in a airtight container and keep in a refrigerator up to 3 to 5 days. When you are ready to enjoy it, just make the sauce and heat meatballs in the sauce. In this case, wrap cold meatballs in a aluminum foil and heat heat it in 350 degrease oven for 3 to 5 minutes. You can also use microwave, if you prefer. (Do not wrap in aluminum foil if you are using microwave.)
- Prep Time: 10 mins
- Cook Time: 20 mins
Hope you guys have some fun making these Asian meatballs at home!
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13 comments
Hazel HoffmanDecember 20, 2016 at 6:25 pm
I am going to make these for Christmas 🎉 party. Thank you for sharing the recipes!
Reply
SeonkyoungDecember 22, 2016 at 12:54 am
YAY~! Have a fun and delicious Christmas party Hazel!! 🎉
Reply
LynDecember 20, 2016 at 9:52 pm
Wow…all 3 look great….Which is your favorite??? Let me know which is most spicy? I’m assuming you could make any of these with beef or chicken and interchange the sauces???? Some of my guests don’t eat pork…correct? Thanks for the recipes and Happy Holidays back to you…
Reply
SeonkyoungDecember 22, 2016 at 10:49 am
lol I can’t choose which one is my favorite Lyn… Love them all!! hahaha All of them are have some kinda of kick into it and of course, you can interchange these recipes!
Reply
LenLenDecember 21, 2016 at 1:16 pm
I love your live cooking on FB!😍 Making this for a family get together. Can i make the sauce ahead of time just like the meatballs and just reheat the sauce and mix mb and sauce the day after? Planning on freezing mb to travel with us on 12hr drive🤔 I dont want to take over someone elses kitchen when there’s going to be lots of cooking happening that day😦
Reply
SeonkyoungDecember 22, 2016 at 10:47 am
Hi Len! You can make meatballs and sauce ahead of the time! Heat them up over low heat or in a slow cooker will be the best option! Happy holidays and happy new year!!
Reply
AllyJanuary 1, 2017 at 4:51 pm
We made the honey Sriracha and spicy Mongolian sauces for a party the other day, and they were a hit! We went the simple route and bought premade meatballs, but the sauces worked great with everything.
I tried the caramel sauce one, and it seized up on me the first time. Could it be because the sugar was too hot and water too cold? I’ve made caramels before, so I understand the basic principles, but I’m not 100% sure what went wrong with my batch. Nonetheless, thanks for the recipes!
Reply
SeonkyoungJanuary 2, 2017 at 7:44 pm
I’m so happy to hear that Ally!! It could seize If the water wasn’t warm/hot enough. But even though it seized, eventually it will melt in the sauce. 🙂
Reply
AllyJanuary 10, 2017 at 3:42 pm
It pretty much turned into rock candy, but I may try boiling water next time to make sure it’s warm enough. Thanks for the response. I’ll update on my success or failure when I try it again!
Reply
Katherine YipDecember 9, 2017 at 9:17 pm
Can I omit the breadcrumb?
Reply
SeonkyoungDecember 24, 2017 at 7:21 pm
No, you can’t. The meatballs wouldn’t hold together.
Reply
Jessica D.March 15, 2018 at 7:48 pm
Mmmm.! So good. I made the Mongolian Beef meatballs and used just 1/2 of the suggested Sambal in it. Perfect for my sensitive palette and stomach!
Reply
KSeptember 6, 2023 at 10:02 am
I make this for my wife all the time….at least twice overall. And she loves them. Thank you
Reply
