These juicy meatballs are glazed in a sticky, sweet, and spicy Asian-style sauce and served on skewers for the perfect bite-sized appetizer. Garnished with sesame seeds, green onions, and fresh herbs, they’re ideal for parties, game days, or a flavorful dinner that’s easy to serve and enjoy.

Why You’ll Love This Recipe

Sticky Asian Glazed Meatball Skewers deliver bold flavor in every bite. The tender, savory meatballs are balanced by a glossy glaze that’s equal parts sweet, salty, and spicy. Whether you’re preparing them for a crowd or a weeknight dinner, these skewers are simple to make, visually appealing, and endlessly customizable. They can also be served over rice or noodles for a complete meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Meatballs:

• 1 lb ground chicken or beef
• 1/3 cup breadcrumbs
• 1 egg
• 2 green onions, finely chopped
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1/2 tsp ginger powder
• Salt and pepper, to taste

For the Sticky Glaze:

• 1/4 cup soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp sriracha or chili garlic sauce (adjust to taste)
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp cornstarch + 1 tbsp water (slurry)

For Garnish:

• Chopped green onions
• Sesame seeds
• Chopped cilantro (optional)

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground meat, breadcrumbs, egg, green onions, garlic, soy sauce, ginger powder, salt, and pepper. Mix gently until just combined.
3. Form the mixture into 1-inch meatballs and place them evenly on the prepared baking sheet.
4. Bake the meatballs for 15–18 minutes, or until fully cooked and lightly browned.
5. While the meatballs are baking, prepare the glaze: In a small saucepan, combine soy sauce, honey, rice vinegar, sriracha, sesame oil, and minced garlic. Bring to a simmer over medium heat.
6. Stir in the cornstarch slurry and continue to simmer until the glaze thickens and becomes glossy, about 2–3 minutes.
7. Once the meatballs are cooked, transfer them to a bowl and toss in the warm glaze until well coated.
8. Skewer the glazed meatballs (3–4 per skewer) and arrange on a serving platter.
9. Garnish with sesame seeds, chopped green onions, and optional cilantro. Serve hot.

Servings and timing

This recipe yields approximately 18–20 meatballs (4–6 skewers).
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Make it milder: Omit or reduce the sriracha for a less spicy glaze.
• Add crunch: Serve skewers with crushed peanuts or toasted sesame seeds.
• Different proteins: Use ground turkey, pork, or a meatless alternative to suit your preference.
• Pan-fry option: Instead of baking, pan-fry the meatballs in oil until golden and cooked through.
• Serve over grains: Turn the skewers into a full meal by serving with jasmine rice or vermicelli noodles.

Storage/Reheating

Store leftover meatballs (glazed or unglazed) in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat or in the microwave until heated through. Add a splash of water or extra glaze if needed to restore moisture.
To freeze, bake the meatballs and let cool, then freeze (unglazed) for up to 2 months. Reheat and glaze just before serving.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs in advance. Store them in the fridge for up to 24 hours before baking.

Can I use store-bought glaze or teriyaki sauce?

While homemade glaze provides the best flavor, a good-quality store-bought Asian-style glaze or teriyaki sauce can be a convenient substitute.

How do I prevent the meatballs from drying out?

Do not overbake the meatballs. Using ground meat with some fat content (like chicken thighs or 85% lean beef) also helps retain moisture.

Can I cook these on the grill?

Yes, shape the meatballs around skewers and grill over medium heat, turning frequently. Be sure to soak wooden skewers in water first to prevent burning.

What size skewers should I use?

Use 6-inch appetizer skewers or cocktail picks for individual servings. Full-size skewers work well for dinner portions.

Is there a vegetarian version?

Yes, you can use plant-based ground meat or make meatballs from lentils and breadcrumbs as a base.

Can I make the glaze thicker?

If you prefer a thicker glaze, simmer a bit longer after adding the cornstarch slurry or increase the slurry amount slightly.

What side dishes go well with this recipe?

Steamed rice, stir-fried vegetables, cucumber salad, or pickled radish pair well with these flavorful skewers.

Can I serve the meatballs without skewers?

Absolutely. They can be served in a bowl with toothpicks or over rice as a main course.

How spicy is this recipe?

The spiciness can be easily adjusted by increasing or reducing the sriracha or chili garlic sauce in the glaze.

Conclusion

Sticky Asian Glazed Meatball Skewers are a delicious, crowd-pleasing appetizer or main dish that brings together bold flavors and easy presentation. With a simple meatball base and a glossy glaze that balances sweet, savory, and spicy notes, this recipe is as versatile as it is satisfying. Serve them hot at your next gathering or as a flavorful dinner—these skewers are sure to impress.

Sticky Asian Glazed Meatball Skewers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 1 from 3 reviews

• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 20 meatballs (5–6 skewers) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Asian
• Diet: Halal

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Description

These juicy meatballs are glazed in a sticky, sweet, and spicy Asian-style sauce and served on skewers for the perfect bite-sized appetizer. Garnished with green onions, sesame seeds, and fresh herbs, they’re ideal for parties, game days, or a flavorful dinner option.

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Ingredients

Units USM Scale 1x2x3x

• For the Meatballs:
• 1 lb ground chicken or beef
• 1/3 cup breadcrumbs
• 1 egg
• 2 green onions, finely chopped
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1/2 tsp ginger powder
• Salt & pepper, to taste
• For the Sticky Glaze:
• 1/4 cup soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp sriracha or chili garlic sauce (adjust to taste)
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp cornstarch + 1 tbsp water (slurry)
• For Garnish:
• Chopped green onions
• Sesame seeds
• Chopped cilantro (optional)

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine meatball ingredients and mix until just combined. Form into 1-inch meatballs and place on baking sheet.
3. Bake for 15–18 minutes or until cooked through and golden.
4. While baking, prepare the glaze: In a small saucepan, combine soy sauce, honey, rice vinegar, sriracha, sesame oil, and garlic. Bring to a simmer.
5. Stir in the cornstarch slurry and cook until thickened.
6. Toss the cooked meatballs in the glaze until fully coated.
7. Skewer the glazed meatballs and place on a serving platter. Garnish with sesame seeds, green onions, and cilantro. Serve hot.

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Notes

• For spicier meatballs, add extra sriracha to the glaze or a pinch of chili flakes to the meat mixture.
• You can make the meatballs ahead of time and glaze just before serving.
• Serve with steamed rice or lettuce wraps for a full meal option.

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Nutrition

• Serving Size: 1 skewer (3–4 meatballs)
• Calories: 210
• Sugar: 8g
• Sodium: 540mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 15g
• Cholesterol: 65mg