Sticky Asian Meatballs {under 30 Minutes}
This authentic Sticky Asian Meatball recipe will blow your mind. The tender and juicy meatballs baked in the oven, smothered in a sweet and umami sticky sauce, they are the perfect family dinner that can be made under 30 minutes.
Servings: 8
Calories: 322kcal
Equipment
- Coconut Aminos
Ingredients
Asian Meatballs
- 1 lb ground pork
- 1 lb ground chicken
- 1 egg
- 1 tbsp arrowroot flour make it extra moist
- 1/4 cup green onions chopped
- 1/4 cup poblano pepper optional for spicier taste
- 2-3 cloves garlic minced
- 1 inch fresh ginger minced
- 2 tbsp coconut aminos
- Salt to taste *
Asian Sticky Sauce
- 1/3 - 1/2 cup coconut aminos **
- 2/3 cup chicken stock
- 3 - 4 tbsp rice vinegar
- 1 heaping tbsp arrowroot flour
- 1/2 tsp fresh or ground ginger
- 1 clove garlic minced, optional
- 1 tbsp coconut sugar optional
Instructions
- Asian Meatballs
- Preheat the oven to 400 F. Grease a baking sheet with avocado oil.
- Finely chop the green onion, garlic, and poblano pepper. Set aside.
- In a large mixing bowl, add ground pork, ground chicken, egg, arrowroot flour, green onion, poblano pepper, garlic, ginger, coconut amino, and salt. Use a spoon or your hands to combine the ingredients well.
- Roll the batter into balls using your hands. (approx. 24 - 26 meatballs for 2 lb of meat). Wet your hands with cold water to prevent the meat from sticking to your hands.
- Place the meatballs on the greased baking sheet.
- Bake the meatballs for 13-15 minutes. Broil for 2 minutes in the end. Make sure internal temperature has reached 165F.
- Sticky Asian Sauce
- Add coconut aminos, chicken stock, rice vinegar, ginger, garlic, and coconut sugar to a skillet and whisk together.
- Add the arrowroot flour to the skillet and whisk to combine well until there are no clumps left.
- Bring to a boil then turn the heat to low.
- Stir frequently until the sauce thickens. This takes about 2 - 3 minutes.
- Once the meatballs are done, transfer them into the sauce skillet and cover them with the sticky sauce.
- Sprinkle some extra green onion and sesame seeds for garnishing. Enjoy!
Video
Notes
- Instead of pork and chicken, you can use turkey or beef. I prefer having ground pork in the mix because the fattier meat brings out the flavor.
- If the sauce doesn't thicken, keep stirring and turn the heat up by just a notch.
- * Coconut aminos are salty themselves, take into consideration when you add additional salt.
- **If using soy sauce instead of coconut aminos, use a less soy sauce and more stock ratio since soy sauce is saltier than coconut aminos. You can add up to 1/2 cup of coconut aminos to taste.
Nutrition
Serving: 1g | Calories: 322kcal | Carbohydrates: 9g | Protein: 29g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Cholesterol: 137mg | Sodium: 593mg | Sugar: 6g