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Asian Meatballs Recipe
Asian Meatballs Recipe photo by Taste of Home

Asian Meatballs Recipe

Read Reviews (7)
4.67 7
Publisher Photo
“My mom creates her own recipes for wonderful Asian-inspired menus, so I came up with these pork sausage meatballs and dipping sauce to complement her meals.” —Amanda Kotlan, Spokane, Washington
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 24 servings

Ingredients

  • 2 green onions, finely chopped
  • 1 teaspoon butter
  • 1 egg, beaten
  • 3 tablespoons soy sauce
  • 1/2 cup dry bread crumbs
  • 1/4 cup finely chopped water chestnuts
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1 pound bulk pork sausage
  • 1 tablespoon sesame seeds, toasted
  • SAUCE:
  • 1/3 cup mayonnaise
  • 1 tablespoon rice vinegar
  • 1-1/2 teaspoons prepared wasabi

Nutritional Facts

1 meatball with about 1/2 teaspoon sauce equals 80 calories, 7 g fat (2 g saturated fat), 17 mg cholesterol, 239 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a small skillet, saute onions in butter until tender. Transfer to a large bowl. Add the egg, soy sauce, bread crumbs, water chestnuts, garlic and ginger. Crumble sausage over mixture and mix well.
  2. Shape into 1-in. balls. Place on an ungreased broiler pan. Bake at 350° for 15-20 minutes or until a thermometer reads 160°; drain. Sprinkle with sesame seeds.
  3. Combine the mayonnaise, rice vinegar, and wasabi; serve with meatballs. Yield: 2 dozen (1/3 cup sauce).
Originally published as Asian Meatballs in Taste of Home December/January 2011, p33

Nutritional Facts

1 meatball with about 1/2 teaspoon sauce equals 80 calories, 7 g fat (2 g saturated fat), 17 mg cholesterol, 239 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Asian Meatballs(7)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 6, 2012

I made this with ground turkey(90/10) to reduce calories and it turned out wonderful. It was a little soft to form though, so I added about 1/2 cup extra bread crumbs. The sauce wasn't good and we ended up tossing it out and made a sesame oil, soy sauce and rice wine vinegar sauce instead. Will definitely make meatballs again!

MY REVIEW
Reviewed Mar. 1, 2012

AWESOME!!! Wouldn't change a thing... loved the dipping sauce, also served with general tso and sweet and sour sauce as I doubled the recipe and took to a party, lots of requests for the recipe. Thanks for sharing!!!!

MY REVIEW
Reviewed Jan. 29, 2011

We liked the meatballs as a main dish, served over rice. Didn't do the wasabi dip, but found that a little extra soy sauce over the meatballs and rice was just the right touch.

We found that the sesame seeds didn't stick after the meatballs were cooked. Perhaps they would stick if they were sprinkled on before or half-way through baking.

MY REVIEW
Reviewed Jan. 4, 2011

I LOVE these! But I don't like wasabi so i used this dipping sauce instead: 1/2 c hoisin sauce, 1/4 c mayo, 2 1/2 T lime juice

MY REVIEW
Reviewed Dec. 18, 2010

I made a double batch of these for a Christmas party and they all went. My teens loved them too. I mixed ground pork and beef with the sausage. I will omit the dipping sauce next time and go with a soy sauce based dipping sauce instead.

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