Here’s another must-make recipe: Sesame and Scallion Asian-Inspired Meatballs. These juicy meatballs are seasoned with toasted sesame oil, ginger, garlic and scallions for bold umami flavor. They’re finished in a glossy, savory-sweet sauce that clings to each meatball, making them ideal served over rice or with steamed vegetables for a simple weeknight meal.
These meatballs are great because the seasoning is built right into the mix, so even before you add the sauce they’re full of flavor. I use ground beef combined with toasted sesame oil, coconut aminos, garlic, ground ginger and scallions. A bit of tapioca flour helps bind the meatballs and gives them tenderness while holding their shape during cooking. Roll the mixture into 1-inch meatballs for quick, even cooking.
The sauce is what elevates these meatballs: toasted sesame oil, extra garlic, coconut aminos for savory depth, honey for balance and a splash of rice vinegar for brightness. I start by browning the meatballs in a hot skillet, then make the sauce in the same pan so it picks up any browned bits for added flavor. A small slurry of tapioca flour and chicken broth is whisked into the simmering sauce to thicken it slightly so it coats the meatballs beautifully. Finish with more scallions and toasted sesame seeds for freshness and crunch.
Although forming the meatballs requires some hands-on time, the recipe moves quickly once the meatballs are shaped. Brown them in batches so they don’t crowd the pan, then transfer to a plate while you prepare the sauce. After the sauce comes to a gentle simmer, nestle the browned meatballs back in, cover and finish cooking until they are cooked through. Remove the lid, add the slurry, and simmer until the sauce has thickened and the scallions are just tender.
These meatballs are versatile: serve them over steamed basmati or brown rice to soak up every drop of sauce, or use cauliflower rice for a lower-carb option. Steamed broccoli, snap peas or a crisp Asian slaw are all excellent accompaniments. Garnish with additional sliced green onions and more toasted sesame seeds right before serving.
Want more umami-packed meatball recipes? Check these out!
Chicken and Scallion “Dumpling” Meatballs with Chili-Sesame Drizzle
Sichuan-Inspired Wonton Meatballs in Chili Oil
Baked Mongolian Beef Meatballs
Sesame and Scallion Saucy Asian-Inspired Meatballs
Total time: 40 mins
Servings: 4
Ingredients
For the Meatballs:
- 1½ pounds ground beef
- 1 teaspoon toasted sesame oil
- 1 tablespoon coconut aminos
- ½ teaspoon crushed red pepper flakes
- 1 large egg
- 3 tablespoons tapioca flour
- 2 green onions, finely chopped
- 4 garlic cloves, minced
- ½ teaspoon ground ginger
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons avocado oil (for browning)
For the Sauce:
- 2 teaspoons toasted sesame oil
- 3 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes
- 1/3 cup coconut aminos
- ¼ cup honey
- 1 tablespoon rice vinegar
- ½ cup plus 2 tablespoons chicken broth, divided
- 1 teaspoon tapioca flour
- 6 green onions, cut into 2-inch diagonal pieces, plus more for garnish
- 1 tablespoon toasted sesame seeds, plus more for garnish
Serving Suggestions:
- Prepared rice (basmati, brown, or cauliflower rice)
- Steamed broccoli or other steamed vegetables
Instructions
Assemble and prepare the meatballs
- In a large bowl, combine the ground beef, toasted sesame oil, coconut aminos, crushed red pepper flakes, egg, tapioca flour, green onions, garlic, ground ginger, salt and pepper. Mix until well combined, taking care not to overwork the meat. Roll into 1-inch round meatballs.
- Heat the avocado oil in a large non-stick skillet over medium heat. Add the meatballs in a single layer (work in batches so the pan isn’t crowded) and brown on two sides until golden, about 2–3 minutes per side. The meatballs do not need to be fully cooked through at this stage. Transfer browned meatballs to a clean plate and continue until all are browned.
Make the sauce
- Wipe out the skillet, then add the toasted sesame oil, minced garlic and crushed red pepper flakes. Cook briefly until fragrant, about 30 seconds, then whisk in the coconut aminos, honey, rice vinegar and ½ cup of the chicken broth. Bring the mixture to a gentle simmer over medium-low heat.
Finish the meatballs
- Return the browned meatballs to the skillet, nestling them into the sauce. Cover and cook until the meatballs are just cooked through, about 8–10 minutes.
- In a small bowl, whisk together the remaining 2 tablespoons chicken broth with 1 teaspoon tapioca flour to make a smooth slurry. Uncover and, while gently stirring, add the slurry to the sauce and meatballs.
- Add the 2-inch green onion pieces and sesame seeds, then continue to cook uncovered and lightly simmering until the sauce thickens and the green onions are slightly tender, about 3–4 minutes.
- Adjust seasoning as needed and serve the meatballs over prepared rice with steamed broccoli or your preferred sides. Garnish with additional sliced green onions and toasted sesame seeds.
Nutrition (approximate per serving)
Calories: 678 kcal; Carbohydrates: 33 g; Protein: 32 g; Fat: 46 g; Saturated Fat: 15 g; Sodium: 1662 mg; Sugar: 18 g. Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 4
Calories (per serving): 678
Photography credit: Eat Love Eats.