Meatballs are a Versatile Option for Appetizers and Entrees
One of my favorite things about meatballs is the ability to make them in advance of an event and freeze them. When I’m ready to entertain, I can then toss them into the slow cooker, top with sauce and gently simmer. Serving them in this way takes the fuss out of entertaining and allows me to enjoy my guests company, too. These Asian inspired meatballs are juicy and tender and have just the right amount of sweet and spice. They’re Chinese take out inspiration done right at home.
Helpful Tips for Making Asian Meatballs
- The meatball mixture can be prepared 1-2 days in advance then formed and cooked for a timesaver.
- These meatballs can be fried on the stovetop or baked in the oven, if you prefer.
- Chinese Five Spice adds an authentic flavor to these meatballs. It’s inexpensive and available on the spice aisle of most grocery stores including places like Target and Walmart.
- To bake the meatballs: Spray a baking pan with cooking spray. Arrange the meatballs on the pan. Place into the oven and bake at 375°F for 20 minutes. Increase the temperature to 425°F and cook for an additional 10 minutes or until browned.
- You may also enjoy this recipe for Teriyaki meatballs and Jerk meatballs.
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- 2 large eggs beaten
- 1/4 cup milk
- 1 lb 85/15 ground beef
- 1 lb fresh ground pork
- 1/2 cup finely chopped green onions
- 1/2 cup panko breadcrumbs
- 1/4 cup chopped fresh cilantro
- 1/4 cup soy sauce
- 1 Tbsp orange juice
- 1 Tbsp lime juice
- 2 tsp orange zest
- 2 tsp salt
- 1 1/2 tsp Chinese five spice powder
- 3-4 cloves minced garlic
- 1 tsp red pepper flakes
- 1/2 tsp black pepper
- In a medium size mixing bowl, beat the eggs with the milk, then add the ground beef and pork. To the bowl add green onions, panko, cilantro, soy sauce, orange juice, lime juice, zest and seasonings. Using your hands, mix everything together thoroughly.
- Form into bite sized 1 inch meatballs and place onto a pan or platter.
- In a deep pot on the stovetop heat a couple of drizzles of olive oil. Fry in batches over medium high heat for around 8 minutes total turning as needed.
- Drain on paper towels and serve warm with a side of sweet and spicy chili sauce.