Friends, meet my favorite balls, Asian Meatballs. Asian Meatballs, meet my friends. These Asian Meatballs are sweet, salty, tangy, spicy, and so incredibly moist and addictive. The garlic, ginger, scallion, red pepper, and soy all infuse the meatballs with the most amazing flavor. Dip them in the tangy Teriyaki mustard sauce and they burst with even more flavor.
Everyone has had the traditional Italian meatballs in tomato sauce, but I encourage you to experiment with different flavors and sauces. I have tried sweet & sour, apple, chipotle, and other flavors, but these Asian meatballs are seriously my favorite because they are unexpected, fun, and just plain delicious!
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I first started making these Asian meatballs when I was a caterer in NYC. At the time, I made them as an appetizer that was passed at cocktail parties and the guests always raved about them. After my catering days, I started making them as a main course and today my family loves them too!
In terms of Prepping ahead, you can make the Teriyaki Mustard Dipping Sauce 1-4 days in advance. For the meatballs, you can do any of these steps or all of them ahead of time:
- Peel, chop, minse the scallion, red pepper, garlic, ginger
- Blend all ingredients in the food processor
- Mix with the ground beef and roll the meatballs. Either store them in the fridge overnight and cook them according to the skillet directions the next day, freeze them raw and bake them at a later date in a 400 degree F oven for 25-30 minutes, or sear them in the skillet according to the recipe immediately.
The recipe includes rice if you are making these meatballs into a meal, but if you are serving them as an appetizer, just skip the rice.
If you have never experimented with any other meatball aside from the Italian variety, I hope you venture out on this one…you will not be disappointed!
Tip: A mini food processor is needed for this recipe. I love the Cuisinart Mini Food Processor:
ENJOY! 😍 Carrie
Asian Meatballs with Teriyaki Mustard Dipping Sauce
These Asian Meatballs are sweet, salty, tangy, spicy, and so incredibly moist and addictive. The garlic, ginger, scallion, red pepper, and soy all infuse the meatballs with the most amazing flavor. Dip them in the tangy Teriyaki mustard sauce and they burst with even more flavor. They are great as a main dish or serve as an appetizer!
- 4 scallions
- 1 inch piece of fresh ginger
- 1/4 red bell pepper
- 1/2 tsp chili pepper flakes
- 2 garlic cloves
- 3 Tbls Soy Sauce
- 1 pound ground sirloin
- 2 Tbls Coconut oil or Extra Virgin Olive Oil
- 1/3 cup Teriyaki sauce
- 2 Tbls Dijon Mustard
- 1/2 tsp Sesame oil
- 1 Cup Basmati Rice, uncooked
Make the rice according to package instructions.
Peel the garlic. Coarsely chop garlic and scallions and ¼ of the red pepper.
Peel the ginger. You can scrape the skin off with a spoon, use a peeler or simply cut off the skin. Chop the ginger (the blender will do the rest).
Into the food processor, put the garlic, scallion, red pepper, ginger, chili pepper flakes, and the soy sauce. Pulse for 30 sec, scrape down the bowl and process 1 minute more, or until finely ground. Note, if the meat is too mushy, add a tbls of breadcrumbs..
Mix the blended ingredients into meat. Roll meat into 24 balls each about 1.5 to 2 inches in diameter. TIP: score the meat in half, then each in half again, then again to give you 8 equal portions of meat. Then roll 3 balls from each of the 8 portions to give you 24 same-size balls.
Preheat a large nonstick skillet over medium heat and add the Coconut oil. Add the meatballs and don't move until brown on 1 side, about 2 minutes. Turn the meatballs and cook, browning them on all sides, until cooked through, about 2 minutes per side.
While the meatballs cook, combine the Dijon Mustard with the Teriyaki Sauce and ½ tsp Sesame Oil.
Plate and enjoy!