Easy Asian Glazed Meatballs Recipes

ASIAN GLAZED MEATBALLS

Steps:

• Preheat oven to 425°F and line a baking sheet with aluminum foil or parchment paper and spray with non-stick spray.
• Use your hands to mix together the meatball ingredients in a large bowl. Take 1½-2 tablespoons of the meat mixture and roll into a ball. Repeat with the rest of the mixture and arrange on the prepared baking pan.
• Bake for 15-20 minutes, flipping once halfway through. While the meatballs bake, start making the glaze.
• Heat the oil in a large pot over medium-low heat. Add the minced garlic and saute for 1 minute until fragrant. Stir in the soy sauce, rice vinegar, honey, and chili paste.
• In a small bowl, whisk together the water and cornstarch. Add to the pot and cook and stir until the sauce is thick. Remove from heat.
• Once the meatballs are finished baking, add them to the pot with the glaze and toss to evenly coat.
• Serve topped with sesame seeds and chopped green onions.

EASY ASIAN GLAZED MEATBALLS

Steps:

• In a large saucepan, mix the first 6 ingredients until blended. Add meatballs, stirring to coat; cook, covered, over medium-low heat until heated through, 12-15 minutes, stirring occasionally., If desired, sprinkle with green onions and sesame seeds. Serve with rice.

ASIAN MEATBALLS WITH TERIYAKI GLAZE

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray. In small bowl, mix bread crumbs and milk; let stand about 5 minutes or until milk is absorbed.
• In medium bowl, mix beef, green onions, bell pepper, garlic, sesame oil, salt, egg and bread crumb mixture. Gently stir, taking care not to compress mixture. Shape mixture into 24 (1 1/4-inch) balls; place in pan. Bake 18 to 20 minutes or until internal temperature is at least 165°F.
• Meanwhile, in 8-inch nonstick skillet, mix 1/2 cup plus 2 tablespoons of the water, the brown sugar, soy sauce and ground ginger over medium heat; heat to simmering. In small bowl, beat remaining 2 tablespoons water and the cornstarch with whisk. Add cornstarch mixture to simmering soy mixture; cook 1 to 2 minutes or until thickened. Remove to medium bowl. Add meatballs to bowl; stir gently to coat.