Asian Style Glazed Meatballs with Sticky Rice

  • Author: Ronda Eagle | Kitchen Dreaming
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings 1x


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



  • 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
  • 21 inch rounds of sliced fresh ginger or 1 tsp ground ginger
  • 1 to 1 1/2 tsp. Sriracha sauce
  • Additional ingredients:
  • Asian-style, medium grain (sticky) rice; cooked per the package instructions
  • thinly-sliced green onions, to garnish
  • sesame seeds, to garnish


  1. Preheat oven to 400°F. Line a baking sheet with aluminum foil and spray with cooking spray; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

  • Category: dinner
  • Method: oven
  • Cuisine: Asian

Keywords: how to, asian, meatballs, glazed, hoisin, bbq, barbecue