Asian Meatballs

Asian Meatballs

No Photo

Have you made this?

 Share your own photo!

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.


★★★★★ 1 vote

10 Min
25 Min


  • 1 lb
    ground beef
  • 1 c
    soft breadcrumbs
  • 1
  • 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

How to Make Asian Meatballs


  1. 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.
  2. 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.

Printable Recipe Card

Leave a Comment