Flavoursome, baked meatballs cooked in a sticky, orange sauce. Made from beef mince, garlic, ginger and spring onion, these homemade meatballs are incredibly easy to put together. Paired with a soy and orange dressing, these Asian-style meatballs are a crowd favourite.
I'll be the first to admit, these meatballs look a little unassuming piled up on a plate. But bite into one of these Sticky Asian Meatballs and you'll realise there's nothing subtle about them.
Between the homemade meatballs and sauce, you'll taste the lovely Asian-style flavours of beef, garlic, ginger, spring onion, soy sauce and orange. An excellent option to share as a starter, or add your favourite sides to make a meal out of it.
I'm a big fan of Asian-style cooking. For more inspiration check out my recipes for Dumpling Noodle Soup and Coconut Chicken Bao Buns.
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Ingredient notes:
- Mince: I've used beef mince here as it's affordable and readily available. If you wanted to mix it up, you could use a combination of beef and pork or chicken mince.
- Orange: One of the key ingredients! I highly recommend freezing orange juice and zest while they are in season. Then you add to your favourite sweet and savoury recipes all year long.
- Spring onion: Such a lovely and specific flavour in these Asian-style meatballs. If you can't get any, substitute for half a brown onion, finely chopped.
- Rice wine vinegar: If you like your sauce on the tart side, add an optional tablespoon of rice wine vinegar.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat oven to 220°C fan bake.
Combine the meatball ingredients and mix together with a spoon or clean hands.
Roll into balls and place on an oiled oven tray. Place the tray in the oven and bake for 10 minutes.
Mix all of the sauce ingredients together in a bowl, then microwave in 30 second bursts until the sugar has dissolved.
Pour the sauce over the meatballs, then bake for another 10 minutes or until the sauce begins to thicken.
Serve the meatballs piled on a plate with a sprinkle of sesame seeds. Or serve as a main with steamed rice and sautéed greens.
Recipe FAQs:
Yes, simply replace the regular breadcrumbs with gluten free breadcrumbs. Also ensure your sauces are all free from gluten.
Absolutely. These meatballs are such a yummy pass-around food. But they could easily be a main meal, simply serve with steamed rice and vegetables.
The rice wine vinegar is an optional addition. If you like a tart sauce, add in 1 tablespoon of rice wine vinegar. Otherwise leave the sauce as is.
Storage:
These meatballs and sauce can easily be prepared the day before you cook them. Place in separate airtight containers and store in the fridge.
Any leftover meatballs can be stored in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.
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Sticky Asian Meatballs
Homemade beef meatballs cooked in a sticky, Asian-style orange sauce.
Ingredients
Meatballs
- 1kg beef mince
- ½ cup spring onions, chopped
- 2 Tbsp ginger, grated
- 2 cloves garlic, crushed
- 2 tsp black pepper
- 2 tsp salt
- 2 eggs
- 1 cup breadcrumbs
- 2 Tbsp sesame oil
Orange sauce
- ½ cup dark soy sauce
- 1 orange, juice and zest
- 1 clove garlic, crushed
- 1 tsp ginger, crushed
- 3 Tbsp brown sugar
- 1 tsp black pepper
- Optional: 1 Tbsp rice wine vinegar*
To Serve
- Sesame seeds, toasted
Instructions
- Preheat oven to 220°C fan bake.
- Combine the meatball ingredients and mix together with a spoon or clean hands.
- Roll into balls and place on an oiled oven tray. Place the tray in the oven and bake for 10 minutes.
- Mix all of the sauce ingredients together in a bowl, then microwave in 30 second bursts until the sugar has dissolved.
- Pour the sauce over the meatballs, then bake for another 10 minutes or until the sauce begins to thicken.
- Serve the meatballs piled on a plate with a sprinkle of sesame seeds. Or serve as a main with steamed rice and sautéed greens.
Notes
- For a more tart sauce, add in an optional 1 Tbsp of rice wine vinegar.
- You will get approximately 30 large or 50 small meatballs depending on the size you roll them.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 135Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 451mgCarbohydrates: 6gFiber: 0gSugar: 2gProtein: 11g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Maria Faraj says
This was delicious and very easy to make. However, I found the sauce to be a little salty so next time I’ll reduce the soy sauce and I noticed in your photos that you included Rice Wine Vinegar but I couldn’t see the amount in the ingredients?
VJ cooks says
Hi Maria, thanks for your feedback. Apologies, the recipe should have included an optional 1 Tbsp of rice wine vinegar. This makes the sauce a little more tart which is why we decided to make it optional. I've amended the recipe to include this now. Cheers!
Stacey says
Hi Vanya, where does the rice wine vinegar get added? It is showing in your picture of ingredients but not in recipe. Thanks.
VJ cooks says
Hi Stacey. Apologies, the recipe should have included an optional 1 Tbsp of rice wine vinegar. This makes the sauce a little more tart which is why we decided to make it optional. I've amended the recipe to included this now. Cheers!
Alysha says
In the picture it shows rice wine vinegar, where is this used? Thanks
VJ cooks says
Hi Alysha. Apologies, the recipe should have included an optional 1 Tbsp of rice wine vinegar. This makes the sauce a little more tart which is why we decided to make it optional. I've amended the recipe to note this now. Cheers!
Michelle Dawson says
Yummy EXCEPT the orange zest made it bitter so remade sauce with just the juice from the orange. Also added a grated carrot to the meatballs.
Sue says
Made this for my fussy grandchildren- it was a hit and will definitely make this again. Served it with brown rice and sautéed carrots, courgette and beans
VJ cooks says
That sounds delicious! So pleased to hear your grandkids ate it too - that's a real win!