I adapted this Asian meatball recipe from an old Blue Apron recipe box we received last year. We LOVED it so much I have kept the recipe card and continue to make it! Read more about my experience with Blue Apron and meal delivery services here. Highly recommend trying it!
How to Make Asian Meatballs
1 lb ground pork or turkey
3 cloves of garlic (minced)
2 scallions (cut and separate the white part from the green)
1 tablespoon freshly grated ginger
1/4 Panko breadcrumbs
Salt and pepper
Put the white parts of the scallions into the meatball mixture and you can garnish at the end with the green part (optional)
Put all the ingredients in a bowl at once and always use your hands to mix them.
NOTE: The light touch of your hands incorporates all of the ingredients without crushing the meat. You don’t want to over-mix into a paste–full pieces of ground meat should still be visible. This helps make them juicier!
Add 1/4 inch oil and heat a frying pan to medium-high heat.
Form mixture into 1-inch balls.
Once you have all balls ready, sear the outsides of the meatballs to get that beautiful brown edge. Reduce heat to medium and cook 5-8 minutes turning often, or until cooked through to 165 degrees.
For the sauce you can buy eel sauce at the store or make your own:
So to make the soy glaze sauce you’ll do a 3/4 cup of soy sauce and equal parts sugar and bring to a simmer and let reduce for about 15-20 minutes. Add salt and pepper to taste.
I cook the meatballs first and just put them in some tin foil to the side, then make the sauce. You can start your rice while the sauce cooks!
Saute veggies in a separate pan, and season with salt and pepper. I did zucchini, but you could do a number of different vegetables with these Asian meatballs. Cauliflower, squash, carrots, zucchini would all taste delicious.
Cook 1 cup of white long grain rice according to instructions on the bag. Serve meatballs over rice and garnish with scallions and sesame seeds. ENJOY!