Sticky Asian Glazed Meatballs with Soy and Honey
These juicy Asian glazed meatballs are baked until crisp and tossed in a sticky, sweet and sour ginger-soy sauce. Perfect for dinner or a crowd-pleasing appetizer.
These Asian glazed meatballs strike the perfect balance between a tender, savory interior and a high-gloss, punchy exterior. Unlike many recipes that rely on heavy breading or sugary bottled sauces, this version uses a blend of ground pork and beef for maximum flavor, lightened up with fresh ginger and garlic right in the mix.
The secret to these sticky Asian meatballs is the reduction process; we simmer honey, soy sauce, and rice vinegar until they transform into a thick lacquer that clings to every crevice. Whether you serve them over steamed jasmine rice for dinner or on toothpicks for a party, these sweet and sour asian meatballs consistently disappear in minutes.
I prefer baking the meatballs at a high temperature rather than pan-frying. It ensures they stay perfectly round and develop a thin, golden crust that stands up to the heavy glaze without becoming mushy.
Ingredients
Meatballs
- 1 lb (450g) ground pork
- 1 lb (450g) lean ground beef (90/10)
- 1/2 cup (60g) panko breadcrumbs
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 scallions, finely sliced
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1/2 tsp black pepper
Sticky Glaze
- 1/2 cup (120ml) soy sauce
- 1/3 cup (115g) honey
- 2 tbsp rice vinegar
- 1 tbsp sriracha or chili-garlic sauce
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch mixed with 1 tbsp cold water
Garnish
- Toasted sesame seeds
- Sliced scallions
- Fresh cilantro (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat.
- 2
Combine all meatball ingredients in a large bowl, mixing with your hands just until incorporated; do not overwork the meat or the texture will become tough.
- 3
Scoop about 2 tablespoons of the mixture and roll into 1.5-inch balls (about 24-28 meatballs total), placing them an inch apart on the prepared tray.
- 4
Bake for 18-20 minutes, or until the meatballs reach an internal temperature of 160°F and are lightly browned on top.
- 5
Whisk the soy sauce, honey, vinegar, sriracha, and ginger in a wide skillet or wok over medium heat while the meatballs bake.
- 6
Bring the sauce to a simmer for 3-5 minutes until it begins to reduce slightly, then whisk in the cornstarch slurry to thicken.
- 7
Transfer the hot, baked meatballs directly into the skillet with the glaze.
- 8
Toss gently for 1-2 minutes until the meatballs are thoroughly coated in a thick, glossy lacquer.
- 9
Remove from heat and garnish generously with sesame seeds and scallions before serving.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 395 kcal
- Protein
- 31 g
- Carbs
- 26 g
- Fat
- 19 g
- Fiber
- 1 g
- Sugar
- 19 g
- Sodium
- 1480 mg
Tips
- → Wet your hands with a little water before rolling the meatballs to prevent the meat mixture from sticking to your palms.
- → For the best texture, use a combination of pork and beef; the pork adds essential fat and moisture that lean beef lacks.
- → If you want even more caramelization, turn on the broiler for the last 2 minutes of baking before tossing them in the sauce.
FAQ
Can I make these Asian glazed meatballs in an air fryer?
Yes, air fry at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through. Once cooked, toss them in the stovetop glaze as directed.
How do I make the sauce even stickier?
Let the sauce simmer and reduce by about a third before adding the cornstarch slurry. The honey will naturally thicken and become more viscous as the water evaporates.
Why does my meatball fall apart when cooking?
Usually, this happens if the binder (egg and panko) is insufficient or if the meat was too cold and didn't emulsify. Ensure your egg is well-integrated and the meatballs are rolled tightly.
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