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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.
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Asian Style Meatballs Hors D’oeuvres
These Asian style meatballs are the perfect unique party hors d’oeuvres or appetizer! They are served in a quick delicious broth with scallions.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 meatvalls
Ingredients
- Nonstick cooking spray
For meatballs:
- 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
For broth:
- 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
For garnish:
- 3-4 green onions thinly sliced
- Sesame seeds
Special equipment:
- Porcelain soup spoon
Instructions
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Heat oven to 400 degrees Fahrenheit. Spray a sheet pan with nonstick cooking spray.
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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.
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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.
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When ready to serve, ladle broth into soup spoons. Place one meatball in each spoon. Top with green onions and sesame seeds.
Alternatively:
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You could also serve this as a meatball soup! Just add some ramen or udon noodles and your favorite Asian veggies and enjoy!
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