Published on September 04, 2024 Soy Ginger Meatballs- these juicy, flavorful Asian-inspired meatballs are easy to make and are perfect for meal prep. Enjoy over rice, make a noodle bowl with colorful vegetables, or serve as an appetizer. The meatballs are tender and juicy, with a moist interior and a slightly crisp exterior. They are baked in the oven, which is a convenient and healthier alternative to frying. The meatballs are easy to make and are fantastic for meal prep because they store well, reheat easily, and can even be frozen. Serve the meatballs over rice, with vegetables, or make a noodle or rice bowl with a variety of colorful vegetables for a fresh and healthy meal. If you like our soy ginger chicken recipe, I know you will love the meatballs too!
Meatball Ingredients
Ground pork– you can use ground turkey, ground beef, or a mix! Panko breadcrumbs– panko have a dryer and flakier consistency than regular breadcrumbs and work great in these meatballs. Egg– to bind the meatballs together. Green onions– sliced. Cilantro Soy sauce– you can also use Tamari. Garlic Ginger– make sure you use freshly grated ginger. I like to keep ginger in my freezer so I always have it on hand. Lime zest– use a microplane to zest the lime. Crushed red pepper flakes– for a little heat.
Dressing Ingredients
Oil– olive oil or avocado oil. Soy sauce or Tamari Lime juice Rice wine vinegar Pure maple syrup– honey will also work. Sesame oil Garlic Freshly grated ginger Crushed red pepper flakes
How to Make Soy Ginger Meatballs
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside. In a large bowl, combine the ground pork, breadcrumbs, egg, green onions, cilantro, soy sauce, garlic, ginger, lime zest, salt, pepper, and crushed red pepper flakes. Using your hands, work the mixture until evenly combined.
Using an ice cream scoop or large cookie scoop, scoop about two tablespoons of the mixture into your palms and roll it into a ball.
Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet, about 2-inches apart. Bake the meatballs for 18 to 22 minutes, flipping halfway through, or until cooked through.
While the meatballs are baking, make the dressing. In a small bowl or jar, whisk together the oil, soy sauce, lime juice, rice wine vinegar, maple syrup, sesame oil, garlic, ginger, and crushed red pepper flakes. Taste and season with salt and pepper, if necessary. Once the meatballs are done, drizzle the dressing over them. You can also serve the dressing on the side for dipping.
Serving Suggestions
You can enjoy the meatballs plain, but here are a few sides that go great with the flavorful meatballs.
Rice, Noodles, or Quinoa Roasted Broccoli Roasted Green Beans or Simple Skillet Green Beans Cucumber Edamame Salad Sesame Ginger Carrot Salad Chopped Kale & Broccoli Salad with Peanut Dressing Asian Quinoa Salad
Asian-Inspired Noodle Bowls
You can also make a colorful Asian-inspired noodle bowl with the meatballs. It is a versatile and delicious dish that can be customized with your favorite ingredients. Here are some basic ingredients to get you started, but feel free to adjust the ingredients and flavors to suit your taste.
Vermicelli rice noodles (can use rice or quinoa) Cucumber slices Shredded carrots Shredded cabbage– purple or green Thinly sliced red bell pepper Avocado slices Fresh herbs– cilantro, mint, and/or basil. Chopped peanuts– cashews would also be good. Green onions- thinly sliced! Sesame seeds– white or black sesame seeds will work! Lime wedges– for squeezing over the bowls. Sriracha– for a little heat!
To assemble the bowls: Divide the noodles, rice, or quinoa among bowls. Top with the suggested ingredients above! The bowls are SO vibrant and fresh! Drizzle the dressing over the bowls. You can also serve lime wedges on the side for an extra burst of flavor. And if you want a little heat, add a squeeze of Sriracha.
Storing Tips
Refrigeration: Store the cooked meatballs in the refrigerator for up to 4 days. Freezing: For longer storage, freeze the meatballs in a single layer on a baking sheet, then transfer them to a freezer bag or airtight container. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then reheat in the oven or microwave.
More Meatball Recipes
Pesto Meatballs Greek Turkey Meatballs Teriyaki Chicken Meatballs Spaghetti and Meatballs Chicken Meatballs
Soy Ginger Meatballs
Nutrition
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