These Baked Moist Asian Meatballs are perfect served over rice.

These Baked Moist Asian Meatballs are always welcomed at my house! They are incredibly flavorful, you just can’t stop eating them! My son loves ANYTHING with a Teriyaki sauce on it! He is my part-Asian kid, in that sense!


Baked Moist Asian Meatballs

What makes these Asian Meatballs so moist, is the mix of sauces and the vegetables on the bottom that make them almost steamed-like. Great mixture of Flavors and Textures! This is an Easy Everyday meal that I’m sure your families will enjoy as well!


 

Teriyaki Beef Meatballs
Teriyaki Beef Meatballs served

Perfectly served over INSTANT POT RICE (click here for the recipe)!


I make these Asian Meatballs with veggies often and decided to add them to our Asian-Themed meal as well.

Asian Meatballs served

How to make Moist Asian Meatballs and veggies

In a large bowl, mix ground beef, eggs, breadcrumbs, soy and teriyaki sauce, sesame oil, garlic, and scallions.

Use hands to gently combine the ingredients. Do not over mix or pack the meatballs too tight. Over mixing the meat mixture will lead to tough and chewy meatballs.

Baked Asian Chicken Meatballs
(Asian Chicken Meatballs from before)

You will need a deep, large baking pan. I’ve used Rachael Ray’s 11″ x 17″ Deep Cookie Pan.

On the bottom of the baking pan, add about 3 Tbsp. of Light Olive oil, 1 Tbsp. Low-Sodium Soy Sauce and 1 Tbsp. Low-Sodium Teriyaki Sauce.

Shape the meatballs with a cookie scoop to make uniform balls and arrange them on top.

Add sliced mushrooms, peppers, tomatoes, and green onions.

Brush each meatball with a Low-Sodium Teriyaki sauce and sprinkle with sesame seeds.

Bake in the preheated 350F oven for 35 – 45 min, depending on the size of your meatballs.


 

Asian meatballs baked with veggies

I love One -Pan meals! You can make Asian Meatballs ahead of time, cook and refrigerate. Serve as an appetizer or over rice, noodles to make it a meal! Easy peasy, yeah?


If you made this recipe, please leave a comment and a star rating below! 

Baked Moist Asian Meatballs and veggies
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Asian
Ingredients
  • 2 Lbs. Ground Beef (use any ground meat or a combo for this recipe)
  • 2 Eggs
  • 3 Tbsp. Seasoned breadcrumbs
  • 2 Tbsp. Low-Sodium Soy Sauce
  • 1 Tbsp. Low-Sodium Teriyaki Sauce
  • 1 tsp. Sesame oil
  • 1 Tbsp. Garlic powder or 2 garlic cloves, minced
  • 3 diced scallions/green onions
  • Colorful peppers, chopped
  • Mushrooms, chopped
  • Scallions/Green onions, diced
  • Tomatoes, chopped
  • Light Olive oil
  • Sesame seeds, for garnish
Instructions
  1. In a large bowl, mix ground beef, eggs, breadcrumbs, soy and teriyaki sauce, sesame oil, garlic, and scallions.
  2. Use hands to gently combine the ingredients. Do not over mix.
  3. You will need a deep, large baking pan.
  4. On the bottom of the baking pan, add about 3 Tbsp. of Light Olive oil, 1 Tbsp. Low-Sodium Soy Sauce and 1 Tbsp. Low-Sodium Teriyaki Sauce.
  5. Shape the meatballs with a cookie scoop to make uniform balls and arrange them on top.
  6. Add sliced mushrooms, peppers, tomatoes, and green onions.
  7. Brush each meatball with a Low-Sodium Teriyaki sauce and sprinkle with sesame seeds.
  8. Bake in the preheated 350F oven for 35 – 45 min, depending on the size of your meatballs.
  9. Garnish with additional sesame seeds and diced green onion.
  10. Serve over rice or as an appetizer.

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