These Asian style meatballs are the perfect unique party hors d’oeuvres or appetizer! They are served in a quick delicious broth with scallions.
I keep a running journal of all the recipe ideas I have and want to create one day. Whenever inspiration strikes – I write it in my journal! This makes content planning a breeze for later on. In the case of today’s recipe, I’ve had a vision of it for quite some time, of these perfectly round and toasty brown Asian-inspired meatballs sitting in a piping hot broth, in a beautiful white soup spoon, just ready to be slurped up.
This recipe does not disappoint!
Related: Lamb Meatball Stew
I used to always pan-fry my meatballs, I don’t know why but I just always did. But I am becoming a big fan of baked meatballs – they are so easy to throw in the oven and they stay so perfectly round! These ones do not disappoint, and are full of tasty Asian-inspired flavors.
I think these meatballs would be equally good in a sort of Asian meatball soup. Add udon or ramen noodles and your favorite Asian veggies, like baby bok choy, cabbage, Daikon radish, etc.
Asian Style Meatballs Hors D’oeuvres
- Nonstick cooking spray
- 8 ounces ground pork
- 8 ounces bacon finely chopped or ground
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1/2 cup panko breadcrumbs
- 1 egg lightly beaten
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cups chicken broth
- 3-4 slices ginger
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon mirin
- 2 teaspoons sesame oil
- 1 teaspoon fish sauce
- 1/2 teaspoon kosher salt
- 3-4 green onions thinly sliced
- Sesame seeds
- Porcelain soup spoon
Heat oven to 400 degrees Fahrenheit. Spray a sheet pan with nonstick cooking spray.
In a large mixing bowl, combine all the ingredients for the meatballs. I use my hands to stir the mixture as I find that is the easiest way to make sure it is homogenous. Then use a small spoon to scoop out enough of the mixture to form meatballs that are about 1 to 1 1/2 inches in diameter. I find it is easiest to wet my hands a little bit under the faucet before hand; it makes it easier to roll the meatballs into a round shape. Set them aside on prepared baking sheet. Bake in oven for 20 minutes, until beautifully browned.
While meatballs cook, add ingredients for broth to a medium-sized saucepan. Bring to a boil, then turn heat to medium-low and simmer for 15 minutes. Strain broth and return to pot. Keep warm.
When ready to serve, ladle broth into soup spoons. Place one meatball in each spoon. Top with green onions and sesame seeds.
You could also serve this as a meatball soup! Just add some ramen or udon noodles and your favorite Asian veggies and enjoy!