Asian Meatballs

5 from 2 votes

Toss your Asian Meatballs in a sticky homemade sauce for a sweet, savory, and spicy taste with a juicy, tender texture.

Prep Time30

Cook Time20

Total Time50

Course: Appetizer, Dinner

Cuisine: American, Asian

Servings:

Calories: 209kcal

1 pound ground turkey
1 egg beaten
½ cup panko breadcrumbs or regular breadcrumbs
1 teaspoons pepper paste or gochujang paste divided (if you don’t like spicy food use a mild pepper paste)
1 teaspoon ginger powder
½ teaspoon salt
¼ teaspoon black pepper

Place all the ingredients of the meatball in a medium bowl, and mix everything until it’s well combined.
1 pound ground turkey, 1 egg, ½ cup panko breadcrumbs, 1 teaspoons pepper paste or gochujang paste, 1 teaspoon ginger powder, ½ teaspoon salt, ¼ teaspoon black pepper
Shape the meatballs using 1 tablespoon of the turkey mixture. Set aside
In another bowl mix broth, rice vinegar, hoisin sauce and pepper paste.
⅓ cup chicken broth, 1 tablespoon rice vinegar, 2 tablespoons hoisin sauce, 1 teaspoon pepper paste or gochujang paste
Place the meatballs in the skillet, add cook over medium-high heat until the meatballs are browned on each side.
Pour sauce into the skillet with the meatballs, reduce heat and continue cooking for 10 minutes
To thicken the sauce, mix the cornstarch with water and add it to the skillet during the last 5 minutes of cooking.
1 tablespoon cornstarch
Serve hot garnish with sesame seeds and green onion if desired.
1 teaspoon sesame seeds, 2 Green onion

Storage:

To Store: Leftover meatballs can be stored in an airtight container in the refrigerator for up to four days.
To Freeze: You can freezer your meatballs in a freezer-safe bag or container for up to three months. Thaw them in the fridge overnight before reheating.

Tips:

Hoisin sauce is a sweet and savory sauce that can be found in the Asian section of most grocery stores. Rice vinegar can also be found in the Asian section of most grocery stores.
Ginger powder can be found in the spice aisle of your local grocery store.
I prefer to lightly beat my egg before I add it to the meatball mixture. This helps ensure the egg is evenly distributed and you do not end up with clumps of yolk.
I like to use a small cookie scoop to help form my meatballs to ensure they are equal size.
Wetting your hands before forming the meatballs will help keep the mixture from sticking to you.
Sesame seeds are optional, but they add a nice flavor and texture to the dish.