How long do Asian meatballs last?

Stored in an airtight container leftover meatballs will keep fresh in the fridge for up to 4 days. In my opinion, they taste even better the next day!

How should I reheat this Asian meatball recipe?

Thaw frozen meatballs in the refrigerator, and reheat in a skillet on the stove over medium-low heat, stirring occasionally, until warmed through. Or, reheat gently from frozen by adding a bit of water or additional sauce to the skillet to prevent them from sticking to the pan. Just note that reheating from frozen might cause the sauce to become a bit watery.

Saucy Asian Meatballs

Name: Saucy Asian Meatballs (Gluten-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 35 min
Cuisine: asian
Ingredients: 1 to 1 ¼ lb lean ground beef (preferably 85–90% lean); ½ – ¾ teaspoon ground ginger ( to taste); 1/4 teaspoon five-spice powder (optional); 1 Tablespoon gluten-free tamari (see notes); 2 teaspoons honey or coconut sugar; 1/2–1 teaspoon crushed red pepper flakes (to taste); 1 teaspoon minced garlic (about 2 cloves); 1 teaspoon cornstarch (optional but acts as a binder); 1/2 cup chopped green onion, green portion; ⅓ cup gluten-free hoisin sauce; 2–4 Tablespoons (to taste) naturally sweetened BBQ sauce (sriracha mixed with tomato sauce may be be substituted); 1 Tablespoon gluten-free tamari or gluten-free soy sauce for a lighter taste; 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger); 1/2 teaspoon crushed red pepper flakes (optional); 2 Tablespoons rice vinegar (see notes for substitute); 1 teaspoon minced garlic

Description

Skip the takeout, and make this Asian meatballs recipe with a homemade sweet and tangy barbecue sauce for a gluten-free, dairy-free, protein-rich main course!

Ingredients

Units Scale

Note about Doubling the Recipe - If using 2 pounds of meat and doubling the recipe, increase all the ingredients proportionally except for the green onions. Keep their amount between ½ cup and ⅔ cup for balanced flavor.

Meatballs

1 to 1 1/4 lb lean ground beef (preferably 85-90% lean)
1/2 - 3/4 teaspoon ground ginger ( to taste)
1/4 teaspoon five-spice powder (optional)
1 Tablespoon gluten-free tamari (see notes)
2 teaspoons honey or coconut sugar
1/2-1 teaspoon crushed red pepper flakes (to taste)
1 teaspoon minced garlic (about 2 cloves)
1 teaspoon cornstarch (optional but acts as a binder)
1/2 cup chopped green onion, green portion

Sauce

1/3 cup gluten-free hoisin sauce
2-4 Tablespoons (to taste) naturally sweetened BBQ sauce (sriracha mixed with tomato sauce may be be substituted)
1 Tablespoon gluten-free tamari or gluten-free soy sauce for a lighter taste
1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
1/2 teaspoon crushed red pepper flakes (optional)
2 Tablespoons rice vinegar (see notes for substitute)
1 teaspoon minced garlic

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Instructions

Preheat the oven to 400°F. Grease a baking sheet or line it with high-heat-resistant parchment paper. Set aside.
In a medium bowl, combine the ground beef, garlic, ginger, five-spice powder (if using), tamari sauce, sugar, red pepper flakes, and green onion. Use your hands to mix until well combined.
Form the mixture into 1 to 1.25-inch meatballs (about 16–18 meatballs). Place them on the prepared baking sheet and bake for 12–14 minutes, or until fully cooked and no longer pink inside.
In a saucepan over medium heat, whisk together the hoisin sauce, BBQ or sriracha mixture, tamari, grated ginger, red pepper flakes (if using), rice vinegar, and minced garlic. Bring to a simmer, then reduce the heat to medium-low.
Add the baked meatballs to the sauce and gently stir until fully coated. Cover and simmer on medium-low heat for 8–10 minutes, or until the meatballs are heated through and the sauce thickens slightly. Garnish with sesame seed, if desired.
Serve hot as an appetizer, over rice or with steamed veggies for a full meal.
Allow the meatballs and sauce to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.

Notes

Substitutes and Flavor Tips – Gluten-free tamari and gluten-free soy sauce can be swapped in this recipe based on your taste preference. Tamari offers a richer, less salty flavor, while gluten-free soy sauce provides a lighter, saltier profile. For a soy-free alternative, coconut aminos work well, adding a touch of sweetness with a milder taste. If you can’t find gluten free hoisin sauce (I like lower sugar San-J), use gluten free teriyaki sauce. The rice vinegar can be substituted with orange juice.

Storage Options – For longer storage, freeze the cooked meatballs (with or without the sauce) in a freezer-safe container or zip-top bag for up to 3 months. If freezing separately, store the sauce in a separate container.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Oven, Stove Top
Cuisine: asian

Nutrition

Serving Size: 1 meatball with sauce
Calories: 61
Sugar: 2.1 g
Sodium: 212.8 mg
Fat: 2.7 g
Saturated Fat: 1 g
Carbohydrates: 3.4 g
Fiber: 0.3 g
Protein: 5.5 g
Cholesterol: 16.5 mg