Asian Meatballs Recipe

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Asian Meatballs

Dixie Graham


This came to me from a realtor's newsletter. It was a hit with my whole family and will be one I can fall back on again and again. I substituted diced red pepper for the mushrooms with great results.

pinch tips: Non-Stick Rice Every Time





10 Min


25 Min


1 lb
ground beef
1 c
soft breadcrumbs
2 Tbsp
green onions, chopped
2 Tbsp
soy sauce, low sodium
1 tsp
ground ginger
2 tsp
dark sesame oil, divided
1-1/2 tsp
cornstarch, dissolved in 1/2 cup water
1 tsp
beef bouillon granules
green onion, thinly sliced
cooked brown rice

Directions Step-By-Step

Preheat oven to 350 degrees. Combine ground beef, breadcrumbs, mushrooms, egg, chopped green onion, soy sauce, ginger, and 1-1/2 tsp. sesame oil in large bowl, mixing lightly but thoroughly. Shape in 12 meatballs. Place in greased 9 x 13-inch baking pan. Bake for 15 - 20 minutes or until lightly browned and no longer pink in the center.
Combine cornstarch mixture and bouillon granules in medium skillet over medium heat. Cook and stir until thickened and bubbly. Stir in remaining 1/2 teaspoon sesame oil. Add meatballs; stir gently to coat. Serve with rice and garnish with sliced green onions.