Asian Style Glazed Meatballs with Sticky Rice

My kids and I made a similar dish to this a while ago and served it over Ramen noodles. This time, we made a slightly thicker sauce and decided to serve it with sticky rice we picked up at the Asian market.My daughter loves meatballs so this was a perfect way to get her to try some Asian food and while at first, she was a little apprehensive that the meatballs we made were not being served with pasta, she very quickly changed her mind about this dish.You can use any meat combination you choose, no pork, all pork, ground turkey, beef or chicken really anything goes in this dish. The secret, however, is in the sauce. We used freshly grated ginger in the meatballs and fresh sliced ginger in the sauce and the flavor the fresh ginger imparts is immeasurable. If you do not have fresh ginger you can opt for ground ginger as well.

Asian Style Glazed Meatballs with Sticky Rice can use any meat combination you choose, pork,ground turkey, beef or chicken really anything goes.

Asian Style Glazed Meatballs with Sticky Rice can use any meat combination you choose, pork,ground turkey, beef or chicken really anything goes.

Asian Style Glazed Meatballs with Sticky Rice

Ronda Eagle | Kitchen Dreaming
Asian Style Glazed Meatballs with Sticky Rice can use any meat combination you choose, pork,ground turkey, beef or chicken really anything goes.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Dinner
Cuisine Asian
Servings 6 servings
Calories 609 kcal

Ingredients
  

For the Meatballs

  • 1 lb. ground pork
  • 1 lb. ground beef
  • 2 tsp. sesame oil
  • 1 cup whole wheat panko crumbs
  • 1 tbsp. fresh minced ginger or 1/2 tsp ground ginger
  • 2 eggs , slightly beaten
  • 2 cloves garlic , minced

For the Sauce

  • 1 cup Hoisin sauce
  • 1/2 cup rice vinegar
  • 2 tbsp. honey
  • 2 cloves garlic , minced
  • 1/4 cup low-sodium , soy sauce or Liquid Aminos
  • 2 tsp. sesame oil
  • 2- 1 inch rounds of sliced fresh ginger or 1 tsp ground ginger
  • 1 to 1 1/2 tsp. Sriracha sauce

Base & Garnish Ingredients

  • White Rice , medium grain (sticky) rice; cooked per the package instructions
  • thinly-sliced green onions , to garnish
  • sesame seeds , to garnish

Instructions
 

  • Preheat oven to 400°F. Line a baking sheet with aluminum foil and spray with cooking spray; set aside.
  • In a large glass mixing bowl, combine all of the meatball ingredients. Mix until just combined as over mixing results in tough meatballs. Shape into 1 inch balls. Place the meatballs on the prepared baking sheet and cook for 12-15 minutes or until the meat is no longer pink in the center.
  • Meanwhile, in a large saucepan, combine all of the glaze ingredients. Bring to a boil over medium-high heat and allow to simmer until it thickens slightly about 5-10 minutes. Remove sauce from the heat, take out the ginger slices and discard them. Then set the sauce aside aside while the meatballs finish cooking.
  • When the meatballs have finished cooking, stir them into the sauce. Coat well. Serve over sticky Asian style rice. Garnish with a sprinkling of green onions and sesame seeds, if desired.
  • Note: This would also be a great buffet item or appetizer. Keep warm in a crock pot over low heat with both the meatballs and sauce combined or as an hor d'oeuvre on a bamboo skewer.

Nutrition

Serving: 5oz meatballs plus a portion of riceCalories: 609kcalCarbohydrates: 33gProtein: 31gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 164mgSodium: 980mgPotassium: 573mgFiber: 2gSugar: 17gVitamin A: 89IUVitamin C: 3mgVitamin D: 1µgVitamin E: 1mgVitamin K: 3µgCalcium: 72mgFolate: 38µgIron: 3mgZinc: 5mg
Tried this recipe?Let us know how it was!

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