Sweet And Tangy Asian Meatballs

From my travels I have found that sweet and tangy is more the norm for the sauces used in Asian food than either sweet garlic or spicy chili. So, when preparing these meatballs I decided to use my favourite sweet and tangy sauce as a base sauce for the meatballs, to make them more appealing to those eating them.

I am not one to shy away from the more powerful flavors found in more well known sauces but with the spices and herbs in these meats I felt that it was missing something. To remedy this I decided to adapt the sauce for the Asian style of cooking; so when preparing sweet and tangy Asian meatballs you don’t have to sacrifice your usual flavour.

Perfect as a side dish or appetizer, the sweet and tangy Asian meatballs are made with traditional ingredients of soy and spices. When cooked on a hot griddle they cook quickly, are easily prepared, and have a delicious treat that is as tasty as it is aromatic.

A popular recipe in many Chinese and Japanese cuisines, these finger-sucking delights are a healthy, budget-friendly alternative to fried chicken or beef. Made in just minutes with your favorite fresh ingredients, the tasty treats are light and tasty and great for parties and potlucks.

Sweet and tangy Asian food recipes. March for your favorite Asian dish and don’t forget the date, it’s March! (well almost all of the month anyway, but who’s counting!) All about delicious meatballs and it’s always March again, so March Meatball Madness!

Sweet and Tangy Asian Meatballs

Recipe by TiffanieCourse: Appetizers & SnacksCuisine: asianDifficulty: Easy


Prep time


Cooking time



Sweet and Tangy Asian Meatballs cook up in no time with a homemade sticky teriyaki sauce. They make a sensational appetizer for a party or dinner idea when served over rice and broccoli.


  • 1 (around 30 count size)bag frozen meatballs

  • 2/3 cup Hoisin sauce

  • 1/4 cup soy sauce

  • 1/4 cup rice vinegar

  • 2½ teaspoons minced garlic

  • 1 tablespoon Sriracha sauce

  • 2 tablespoons sesame seeds (optional garnish)

  • fresh parshley, chopped (optional garnish)


  • Bake the meatballs according to package directions.
  • While the meatballs are in the oven, prepare the sauce.
  • In a large deep fry pan (mine is non-stick) set over medium heat, combine Hoisin sauce, soy sauce, rice vinegar, garlic, and Sriracha sauce. Bring the mixture to a low simmer, then reduce the heat to low and cook for 2-3 minutes.
  • Remove the meatballs from the oven. Add meatballs to pan with sauce and gently roll to coat with sauce. Let meat balls simmer in sauce on low for 10-15 minutes, stirring occasionally to move meatballs around.
  • For appetizer, serve garnished on a platter or bowl with toothpicks. If you have extra sauce, pour it in a bowl for dipping.
  • For meal, serve meatballs in a bowl covered in extra sauce and garnished alongside a bowl of rice and favorite veggie.


  • For a party, you could keep these warm in a crockpot on low. If you’re going to do this, I would double the sauce so they don’t dry out in the slow cooker.

Reference : tidymom.


Comments are closed.