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