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Asian Meatballs

Asian Meatballs
Yield:   5 dozen meatballs
Cook Time:  2-3 minutes per batch
Tips:   May be cooked using a large skillet or deep fryer.
Suggestion:   Bulk ground pork may be used; or for leaner meatballs, you can puchase a lean cut of pork and grind it or have a butcher grind it for you. May be served with sauces on the side, such as sweet and sour sauce, pot sticker sauce or other Asian style sauces. May be prepared in advance and refrigerated or frozen, then reheated when ready to serve.
These Asian Meatballs are incredibly easy to make and cook in just 2-3 minutes! They're crispy on the outside and tender, hot and steamy on the inside, making them a fun and very tasty appetizer. As with most all meatball recipes, this Asian Meatball recipe can be made as a main course, simply by adding your favorite sauce and serving them over any style rice.

This meatball recipe features ground pork,
diced Chinese cabbage, diced green onions, soy sauce, eggs, a little flour (to help hold the meatballs together) and a little sugar. These meatballs can be made with bulk ground pork, or for leaner meatballs, you can purchase any lean cut of pork and grind it or ask a butcher to grind it for you. These meatballs can be cooked using a skillet or deep fryer. Deep fryers can make it easier to move the meatballs around, helping them maintain their round shape, though either cooking the meatballs in a skillet works just as well if you make sure you have at least 1 inch of oil to evenly brown the entire surfaces of the meatballs.

As appetizers, serve these Asian meatballs with toothpicks for easy taking. They're great alone, but can also be served with sauces, such as Sweet and Sour Sauce, Asian Sauce or other Asian style sauces you enjoy. For convenience, these meatballs can be made in advance and stored in the refrigerator or frozen until ready to serve. Simply reheat following the recipe directions below when ready to serve.


  • 2 eggs
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 lb. lean pork, ground
  • 2/3 cup minced green onions
  • 1/3 cup minced Chinese cabbage
  • 1 teaspoon salt
  • 1/4 cup flour
  • oil
In a medium mixing bowl, briefly whisk eggs. Add soy sauce and sugar and whisk again until blended. Add pork, green onions and cabbge and mix thoroughly with a fork or hands. Add salt and flour and mix again until thoroughy blended.

Form mixture into 1-inch balls and place on a plate or baking sheet next to cooking area. If using a skillet, heat oil (at least 1-inch deep) over high heat until hot. If using a deep fryer, heat oil to 375° F.

Gently place meatballs into hot oil using a slotted metal skimmer or spoon, fitting as many meatballs as will comfortably fit, allowing some movement while cooking. Turn gently a couple times during cooking to ensure entire surface of meatballs are evenly cooked.

Gently remove meatballs and place on stacked paper towels to drain. Serve with wooden tooth picks. May be served with sauces on the side, such as sweet and sour sauce, Asian sauce or other Asian style sauces. Meatballs may be prepared in advance and refrigerated or frozen. May be reheated in microwave for 30-60 seconds per batch, or in oven a 300° F. oven for 10-15 minutes or until warm.

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