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.
- 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.
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.
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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- 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
- 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*
- Sesame seeds, toasted
- 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.
- 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: 1
Amount 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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