Easy Sticky Asian Meatballs {Soy Free} Recipe
This Easy Sticky Asian Meatball recipe features tender and juicy meatballs made from ground pork and chicken, baked to perfection and coated in a sweet and umami sticky sauce made with coconut aminos. Baked in under 30 minutes, it’s a perfect family-friendly dinner that’s soy-free and bursting with authentic Asian flavors.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 24-26 meatballs 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
Asian Meatballs
- 1 lb ground pork
- 1 lb ground chicken
- 1 egg
- 1 tbsp arrowroot flour
- 1/4 cup green onions, chopped
- 1/4 cup poblano pepper, optional for spicier taste
- 2–3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2 tbsp coconut aminos
- Salt to taste
Asian Sticky Sauce
- 1/3 – 1/2 cup coconut aminos
- 2/3 cup chicken stock
- 3 – 4 tbsp rice vinegar
- 1 heaping tbsp arrowroot flour
- 1/2 tsp fresh or ground ginger
- 1 clove garlic, minced, optional
- 1 tbsp coconut sugar, optional
Instructions
- Preheat and Prepare: Preheat the oven to 400°F and grease a baking sheet with avocado oil to prevent sticking.
- Chop Aromatics: Finely chop green onions, garlic, and poblano pepper (if using) and set aside to add to the meatball mixture.
- Mix Meatball Ingredients: In a large bowl, combine ground pork, ground chicken, egg, arrowroot flour, chopped green onions, poblano pepper, garlic, ginger, coconut aminos, and salt. Mix thoroughly using a spoon or your hands until well combined.
- Form Meatballs: Wet your hands with cold water to prevent sticking and roll the mixture into approximately 24–26 meatballs.
- Bake Meatballs: Place the meatballs on the prepared baking sheet and bake for 13-15 minutes. Then broil for 2 minutes to brown the tops. Ensure the internal temperature reaches 165°F for safety.
- Prepare Sticky Asian Sauce: In a skillet, whisk together coconut aminos, chicken stock, rice vinegar, ginger, garlic (if using), and coconut sugar until combined.
- Thicken Sauce: Sprinkle arrowroot flour into the skillet, whisking rigorously to dissolve all clumps. Bring the mixture to a boil, then reduce to low heat and stir frequently until the sauce thickens, about 2-3 minutes.
- Combine Meatballs and Sauce: Transfer the baked meatballs into the skillet with the sticky sauce and toss gently to coat.
- Garnish and Serve: Sprinkle extra chopped green onions and sesame seeds on top before serving. Enjoy your sticky Asian meatballs!
Notes
- You can substitute ground pork and chicken with turkey or beef, but pork adds more flavor due to its fat content.
- If the sauce does not thicken properly, continue stirring and slightly increase the heat.
- Coconut aminos are naturally salty, so adjust added salt accordingly to avoid oversalting.
- If substituting soy sauce for coconut aminos, use less soy sauce and more chicken stock because soy sauce is saltier; adjust coconut aminos up to 1/2 cup to taste.
Keywords: Sticky Asian Meatballs, Asian Meatballs, Soy Free Meatballs, Ground Pork and Chicken Meatballs, Sticky Sauce Meatballs, Gluten Free Asian Recipe
