Today, I’m sharing another favorite weeknight dinner recipe: 30-Minute Asian Meatballs.
My kids love meatballs—“regular” Italian-style meatballs, Greek Meatballs, and these Asian-flavored meatballs. I was inspired to create this recipe when my kids fell in love with pan-fried pork dumplings at our favorite Chinese restaurant.
These Asian meatballs come together quickly, and I usually double or triple the recipe. The leftovers freeze beautifully and are perfect for super busy nights when I don’t have much time to cook.
I serve the meatballs over steamed rice and our favorite teriyaki sauce (Reduced Sodium Soy Vey) with a side of roasted broccoli.
30-Minute Asian Meatballs
1 lb ground pork or chicken
½ cup panko breadcrumbs
¼ cup milk
1 egg
2 cloves garlic, minced
4 green onions, finely sliced
1 t ground ginger
2 T soy sauce
2 t sesame oil
Optional garnish- sesame seeds, sliced green onions
Preheat oven to 400 degrees, and line a baking sheet with parchment paper.
In a large bowl, add ground meat, panko, milk, egg, garlic, green onions, ginger, soy sauce, and sesame oil. Mix well with your hands until fully combined. Do not overmix, which will result in tougher meatballs.
Using a small cookie scoop or teaspoon, portion out mixture and gently roll with your hands to make 1-inch diameter meatballs. You should have 18-24.
Place meatballs on baking sheet, and bake for 15 minutes or until meat reaches an internal temperature of 160 degrees for pork or 165 degrees for chicken.
Garnish with sesame seeds and green onions. Serve with rice, steamed or roasted broccoli, and soy or teriyaki sauce.
Enjoy!
