So I’m sitting here one day working on this book and I think to myself, why couldn’t you do meatballs on a grill? And guess what — turns out you can, and they’re way easy, way fun, and way good. Who knew?
Click here to see the 8 Unlikely Grill Foods story.
- About ½ cup hoisin sauce
- 1 teaspoon Asian chili sauce
- 32 small meatballs, about a pound (the fully cooked frozen kind), defrosted*
- ¼ cup sesame oil
- 32 small bamboo skewers, approximately 6 inches
- ¼ cup finely chopped green onions
Preheat the grill to medium-high. Mix the hoisin and chili sauce together; set aside.
Brush the meatballs with the oil, scatter them on the grill and cook until fully warmed through and starting to brown, with grill markings.
Remove the meatballs from the grill and skewer each. Put on serving plates, top with some green onions, and serve with the hoisin mix for dipping.
Sweet Sesame Ginger Meatballs
February 27, 2020 by Tracy | Updated March 31, 2021 This post may contain affiliate links. Read my disclosure policy.
These Sweet Sesame Ginger Meatballs are Asian style turkey meatballs that can be served as an appetizer or on a bed of rice for a complete meal!
Somehow, this is the first meatball recipe posted here on SFS! I know, I'm as shocked as you are. However, I have to say, these Sweet Sesame Ginger Meatballs are a pretty amazing first meatball.
Not only are these little sweet sesame bites of Asian inspired turkey meatballs easy to make, but because they're made with ground turkey, they're lower in saturated fat that ground beef, but still packs the same protein punch.
TSUKUNE (GRILLED CHICKEN MEATBALLS)
One way to enjoy meat, and at the same time reduce the amount you consume, is to serve it as an appetizer prior to a meatless main course. These Japanese hors d'oeuvres convey intense meat flavor. A good main course to follow would be a stir-fry of mixed Asian greens (such as Chinese cabbage, mustard greens, watercress, and collards), sliced carrots, and mushrooms, served over Sesame Rice. Extra Soy-Marsala Dipping Sauce is an excellent flavor accent for such a dish.
The Accent seasoning is optional, but this MSG ingredient is widely used in authentic Japanese cuisine
Serves 8 as an Appetizer
• 2 ounces fresh ginger, peeled and roughly chopped
• 1½ pounds boneless free-range chicken thighs, cut into medium dice
• 1 teaspoon sugar
• 1/2 teaspoon freshly ground white pepper
• 2 teaspoons cornstarch
• 1 teaspoon salt
• Pinch of Accent seasoning (optional)
• Oil for frying
• Soy-Marsala Dipping Sauce (recipe follows)
In a food processor, pulse the ginger until finely chopped. Add the chicken, sugar, white pepper, cornstarch, salt, and Accent (if using). Pulse until the mixture is a rough puree.
Heat oil to a depth of 3 inches to 350°F. Form the chicken mixture into bite-size balls by squeezing through your loosely clenched fist. Drop the meatballs into the oil in batches often, and deep-fry until cooked through, about 1 minute. Transfer to a plate to drain.
Heat a grill or stovetop grill pan over medium-high heat. Skewer the cooked meatballs on bamboo sticks, two to a skewer. Grill the meatballs until they attain a slight char and have a grilled taste, about 1 minute per side. Serve with Soy-Marsala Dipping Sauce.
SOY-MARSALA DIPPING SAUCE
Yield: 1/2 Cup
• 1/4 cup soy sauce
• 1/4 cup Marsala wine
• 1 teaspoon sugar
• 1 tablespoon rice vinegar
• 1 tablespoon mirin (sweet Japanese cooking wine) or sweet wine
• 2 teaspoons cornstarch
Bring the soy sauce, Marsala, sugar, rice vinegar, and mirin to a boil in a small saucepan. Simmer 3 minutes.
Combine the cornstarch with 2 tablespoons of cold water to form a slurry. Thicken the sauce by stirring in the cornstarch slurry, bit by bit, until the sauce has a smooth consistency and coats the back of a spoon.
- For the meatballs
- 12 oz. ground chicken
- 1 egg, beaten
- 1/2 cup Panko bread crumbs
- 1 garlic clove, minced
- 1 teaspoon onion powder
- 1 teaspoon ginger powder
- 1 tablespoon sesame oil
- Sesame seeds
- For the sauce:
- 1 cup beef stock
- 1/4 cup soy sauce
- 1/3 cup hoisin sauce
- 1/3 cup teriyaki sauce
- 1 tsp- each Corn Starch and Cold water, mixed to make slurry
- Juice of 1 orange, optional
- 1 tablespoon Olive oil
- Pinch Salt & Pepper
- For the Lo Mein:
- 6 oz. Lo Mein Noodles
- 1 cup broccoli florets
- 2 carrots, julienned
- 2 tablespoons soy sauce
- Water, how much will depend on your pan
- Combine ground chicken, egg, panko, garlic, onion powder, ginger, pinch of salt & pepper in a bowl. Mix well. Use hands to shape into 2" meatballs. Sprinkle with sesame seeds.
- Heat a skillet over medium , drizzle with olive oil, add meatballs. Cook evenly on all sides for 15 minutes or until internal temperature reaches 165. Pour sesame oil evenly around the pan during the last few minutes of cooking.
- Remove the meatballs, set aside. Reduce temperature to medium low.
- Add lo mein noodles to the pan and cover with water, cook until al dente. Drain water.
- Add sauce ingredients, bring to boil , stir in slurry mixture. Reduce to simmer. Mix well.
- Add veggies, lo mein and meatballs back to pan.
- Cover and cook 5 minutes or until heated through.
Nutrition facts are auto- populated by the app for this recipe card, numbers may vary. For best results, input your exact brand ingredients into a recipe analyzer like Verywell or MyFitnessPal.
Slow Cooker Sticky Garlic Sesame Meatballs
Savory meatballs in sticky Garlic Sesame sauce. This homemade restaurant inspired recipe is a family favorite and it’s easy to make for dinner or to serve for a party.
Our family loves Garlic Sesame Meatballs because it’s a dish that is packed full of Asian inspired flavors. Lately, I’ve been cooking meatballs with a variety of different homemade sauces. I’ve been using this meatball recipe for the past couple years and it’s my go-to recipe that never fails. What I love about this meatball recipe is that it’s pretty easy to adapt to different types of sauces. I always use fresh onion and garlic, parmesan cheese, eggs, and breadcrumbs. From there, the seasonings we use can change depending on what type of sauce I’ll be making. If you’re looking for a good meatball base, try this recipe.
Hands down, I love anything made with this Garlic Sesame Sauce. I’ve even used it to make Sticky Garlic Sesame Chicken and last week I tried this sauce with Asian Noodles. It’s my go-to sauce recipe to use with just about any protein or starch as the main ingredient.
The secret to making a delicious and flavorful Asian sauce isn’t that hard. I usually start my sauce with a combination of soy sauce and honey. From there, I like to add ginger and sesame oil. To give it a little kick, I add rice vinegar and red pepper flakes.
To bring this dish together, I always add a generous amount of sesame seeds and green onions. Asian dishes are just not the same without fresh green onions.
TWO EASY ALTERNATIVE METHODS to make this recipe quicker
If you’re looking for an EASY ALTERNATIVE to this recipe, start by using frozen meatballs instead of homemade meatballs. I prefer homemade meatballs to the frozen variety but if you don’t mind them or are in a hurry, skip the homemade version. Then add the meatballs to the slow cooker and cook on low with the sauce for 3 hours. Turn the slow cooker up to high and cook another hour so the sauce can thicken.
Another EASY ALTERNATIVE method to making this recipe is to cook the meatballs then add them to a quick sauce without the slow cooker. Then in a large stock pot, whisk the sauce ingredients and cook on medium heat ( about a 4 on the stove top ) for 7-10 minutes or until thick bubbles form. This method cuts down on cook time. Add the meatballs to the stock pot with the sauce and coat well.
I like to serve Slow Cooker Sticky Garlic Sesame Meatballs with rice, green onions, and sesame seeds. If you’re looking for another delicious Garlic Sesame recipe, try this Sticky Garlic Sesame Chicken. Perfect for a slow cooker dinner or party appetizer for game day.
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Mix ketchup, Worcestershire sauce, wine (if using), honey, soy sauce, ginger, and pepper in a small saucepan. Measure out ¼ cup mixture into a small bowl set aside for glazing meatballs later. Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl.
Meatballs and Assembly
Place a rack in upper third of oven preheat to 450°. Line a rimmed baking sheet with foil. Trim broccoli stems and remove from crown. Peel off tough outer skin slice crosswise into ½" pieces. Cut florets into 2" pieces. Toss on prepared baking sheet with 1 Tbsp. vegetable oil, 1 tsp. salt, and a few pinches of red pepper flakes (if using). Push to the edges of baking sheet to create a space for meatballs. Brush space with remaining 1 Tbsp. vegetable oil.
Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1½ tsp. salt, and ¼ cup water in a medium bowl. Using wet hands, form into twelve 1½"-diameter meatballs. Arrange on baking sheet brush with some of the reserved glazing mixture. Bake until meatballs are cooked through, 14–18 minutes. Remove from oven heat broiler. Brush meatballs with remaining glazing mixture broil until broccoli is charred and meatballs are browned in spots, about 5 minutes.
Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds.
How would you rate Sheet-Pan Chicken Meatballs and Charred Broccoli?
This recipe lacked complexity and had too much Worcestershire sauce. To adjust the sauce, I halved the Worcestershire sauce, added 1 Tablespoon of Sriracha sauce, 1 teaspoon of chili paste 2 cloves of minced garlic, 1 teaspoon of molasses, and 1 whole star anise. It made a world of difference in the flavor. Yes, it was spicy, but a more balanced, complex flavor - absolutely delicious!
Late night talks be hitting different in these
AWFUL. This is wrong on so many levels! All I can say, is my garbage disposal liked it.
My family loves this recipe and has made a couple changes over time. We use ground chicken when we can find it on sale, otherwise we use ground beef. We also cheat a bit and use grated ginger from a tube which can be found near the packaged herbs in the refrigerated produce section at the grocery store. Crispy roasted broccoli will change your life if you haven't tried it!
Did not like this sauce at all. Not a balanced flavor. Far too much Worcestershire sauce. And, far too much sauce for one pound of ground chicken meatballs. About to toss out the remainder. Also, at 450 degrees, the broccoli is ready before the meatballs, so, it must be removed when you take the meatballs out at the 14/15 min. to glaze again. The flavor of the actual meatball was fine but the sauce does not compliment the flavor. Can't reccomend.
We did not like this. The flavor was off, too gingery and the consistency was not good. Crumbly and soft and somehow lacking in taste despite a huge amount of time spent prepping sauce and chicken mixture. Together with the sauce, the ginger was overwhelming., I usually like the recipes I find here so this was a surprise, unfortunately.
Great, healthy meal with plenty of flavor. As some of the other reviewers have mentioned the sauce is very powerful. Just need a small amount. We serve this with basmati rice.
Really delicious, I chilled the meatballs for a couple of hours before I put them in the oven and they held together really well. I loved the look too.
The meatballs were delicious. The sauce was so overpowering that I although I made it, I dumped it down the drain. A simple soy/sesame glaze was far more appropriate and did not overpower the meatballs. I would definitely make the meatballs again but wouldn't bother with a sauce that tasted more like a bbq sauce than an asian glaze
These were soooo good! I was a little wary after reading some of the reviews but I just loved the flavor of all components. The ginger is subtle but flavorful and the meatballs were moist and juicy. I used only half of the water and thankfully so as they were quite wet. I used a cookie scoop to make the meatballs and then gently shape them in my hands and that worked nicely. Will make again for sure!
The texture of the meatballs and broccoli is perfect. However, as other reviewers mentioned, the ginger is overpowering. Next time I make this, I will include ginger in the meatballs but leave it out of the sauce, possibly replacing it with garlic as someone else suggested.
I loved this method of preparing the broccoli (tender with light char on the surface). My only complaints would be that my meat-"balls" slumped because of how wet the meat mixture was and turned more into meat-"domes" in the oven, which didn't look particularly appetizing. There was a ton of flavor in the glaze, but a bit too much worcestershire for my palate. I still found the dish very tasty overall and served amazingly over a bowl of rice.
The resulting texture and glaze of the meatballs is an overworked meatloaf at best, but closer to chalky and one dimensional. The glaze has a nice spice to it because of the ginger, but it combined with the amount of ginger in the meatball is just too much. There are little redeeming factors here. I made the recipe as written. It took two passes to form the meatballs, one to portion and one to work, as the wet hands alone were not enough on the first pass to form the meatballs. Yes, they are wet going in, and they do take shape when finished. Overall, not a fan.
Absolutely love this recipe! I like to pair the meatballs with a red pepper and spring onion cauliflower rice I make, and the whole thing goes so well together. I make the meatballs with turkey mince - not chicken - and they are absolutely delicious the sauce gives further flavour to the meat and can easily be adapted to suit your taste buds. I would use chicken mince if I could get any where I live, but finding it is impossible. Such a versatile and adaptable recipe, and I've had it for lunch the past 3 days. Can never go wrong with a BA recipe!
Family favorite! This recipe is in the supper rotation at my house because there are never leftovers and cleanup is a cinch. As others have commented, I use less water and grated ginger. I use a small cookie dough scoop to form the meatballs which yield about twenty-six. The cook time is a few minutes less than directed because of the smaller size. The broccoli is perfectly cooked and addictive to eat.
- ½ cup real maple syrup
- ½ cup ketchup
- ⅓ cup rice wine vinegar
- ¼ cup sesame oil
- ¼ cup olive oil
- 2 tablespoons yellow mustard
- 1 tablespoon sesame seeds, or more to taste
- ⅓ cup sliced green onions
- 1 egg, beaten
- ¼ cup low-sodium soy sauce
- 1 teaspoon minced fresh ginger root
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 pound ground turkey
- ½ cup panko bread crumbs
- 2 cups carrots, chopped (Optional)
Preheat the oven to 350 degrees F (175 degrees C).
Combine maple syrup, ketchup, vinegar, sesame oil, olive oil, mustard, and sesame seeds in a medium-sized saucepan and bring to a simmer. Simmer sweet-and-sour sauce for about 5 minutes and set aside.
Combine green onions, egg, soy sauce, ginger, onion powder, black pepper, and garlic powder in a mixing bowl. Beat together until well mixed. Add ground turkey and top with panko bread crumbs. Mix well using your hands to combine all ingredients.
Use a standard cookie scoop to make uniform meatballs and place them in an even layer in an ungreased glass 9x13-inch pan. Place chopped carrots evenly between meatballs in the pan. Pour sweet-and-sour sauce evenly on top. Cover with aluminum foil.
Bake in the preheated oven for 30 minutes. Uncover and bake and additional 10 minutes.
- Put oven rack in middle position and preheat oven to 500°F.
- Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.
- Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.
- Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.
- Serve meatballs with remaining sauce.
If using Impossible burger, follow same instructions as turkey in Steps 2 and 3, baking uncovered in hot oven until burger is heated through, 20-25 minutes.
If using ground pork, follow same instructions as turkey in Steps 2 and 3, baking uncovered in hot oven until pork reaches minimum internal temperature, 20-25 minutes.
If using ground beef, follow same instructions as turkey in Steps 2 and 3, baking uncovered in hot oven until beef reaches minimum internal temperature, 20-25 minutes.
Bake the Green Beans
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry. Combine green beans, half the soy sauce (reserve remaining for meatballs), 1 tsp. olive oil, 1 Tbsp. water, and a pinch of salt in provided tray. Cover tray with foil. Bake in hot oven, 10 minutes.
Add the Meatballs
Carefully, remove tray from oven. Push green beans to one side. Tray will be hot! Use a utensil. Combine turkey, panko, mayonnaise, remaining soy sauce, and a pinch of salt in a mixing bowl. Form turkey mixture into six evenly-sized meatballs and place in empty side of tray.
Bake the Dish
Bake uncovered in hot oven until green beans are tender and meatballs reach a minimum internal temperature of 165 degrees, 20-25 minutes. Carefully remove tray from oven. Top meatballs with teriyaki glaze. Bake uncovered again until sauce is heated through, 3-5 minutes. While meal bakes, combine dressing and garlic oil in another mixing bowl. Carefully remove tray from oven. Garnish meatballs with wontons and green beans with dressing mixture and sesame seeds. Bon appétit!
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