Name: Saucy Asian Meatballs (Gluten-Free)
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 1–1 ¼ lb lean ground beef (85–90% lean); ½–¾ tsp ground ginger (to taste); ¼ tsp five-spice powder (optional); 1 tbsp gluten-free tamari; 2 tsp honey or coconut sugar; ½–1 tsp crushed red pepper flakes (to taste); 1 tsp minced garlic (about 2 cloves); 1 tsp cornstarch (optional, for binding); ½ cup chopped green onion (green portion); ⅓ cup gluten-free hoisin sauce; 2–4 tbsp naturally sweetened BBQ sauce (or sriracha mixed with tomato sauce); 1 tbsp gluten-free tamari (or gluten-free soy sauce); 1 tsp fresh grated ginger (or ½ tsp ground ginger); ½ tsp crushed red pepper flakes (optional); 2 tbsp rice vinegar (or apple cider vinegar substitute); 1 tsp minced garlic

These saucy Asian meatballs are tender, flavorful, and coated in a rich, sticky glaze that makes them irresistible. I love how the savory beef blends with hints of ginger, garlic, and spice, while the sauce adds the perfect balance of sweet, salty, and tangy flavors. They make a great appetizer or main dish served over rice or noodles.

Why You’ll Love This Recipe

I like this recipe because it comes together quickly and has so much flavor packed into each bite. The meatballs are moist and perfectly seasoned, while the sauce clings to them in a glossy coating that makes them feel restaurant-worthy. I also appreciate that they’re naturally gluten-free with simple ingredient swaps, which makes them easy to share with friends and family.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Meatballs
1 to 1 ¼ lb lean ground beef (preferably 85-90% lean)
½ – ¾ teaspoon ground ginger (to taste)
¼ teaspoon five-spice powder (optional)
1 Tablespoon gluten-free tamari (see notes)
2 teaspoons honey or coconut sugar
½–1 teaspoon crushed red pepper flakes (to taste)
1 teaspoon minced garlic (about 2 cloves)
1 teaspoon cornstarch (optional but acts as a binder)
½ cup chopped green onion, green portion

Sauce
⅓ cup gluten-free hoisin sauce
2–4 Tablespoons (to taste) naturally sweetened BBQ sauce (sriracha mixed with tomato sauce may be substituted)
1 Tablespoon gluten-free tamari or gluten-free soy sauce for a lighter taste
1 teaspoon fresh grated ginger (or ½ teaspoon ground ginger)
½ teaspoon crushed red pepper flakes (optional)
2 Tablespoons rice vinegar (see notes for substitute)
1 teaspoon minced garlic

Directions

I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, I combine ground beef, ginger, five-spice powder (if using), tamari, honey or coconut sugar, red pepper flakes, garlic, cornstarch, and chopped green onion. I mix gently until combined and shape into 1–1 ½ inch meatballs.
I place the meatballs on the prepared baking sheet and bake for 16–20 minutes, until fully cooked.
While the meatballs bake, I make the sauce by whisking together hoisin sauce, BBQ sauce, tamari, ginger, red pepper flakes, rice vinegar, and garlic in a saucepan. I let it simmer over medium heat until slightly thickened.
Once the meatballs are done, I toss them in the sauce until fully coated. I serve them warm with extra sauce spooned over the top.

Servings and Timing

This recipe makes about 20 meatballs, serving 4 people. It takes me about 15 minutes to prepare, 20 minutes to cook, and another 5 minutes to finish the sauce, so the total time is around 40 minutes.

Variations

Sometimes I swap beef for ground turkey or chicken for a lighter version. If I want more spice, I add extra red pepper flakes or a drizzle of sriracha to the sauce. For a sweeter glaze, I stir in a little extra honey or coconut sugar. I also enjoy topping the finished dish with sesame seeds and fresh cilantro for extra flavor and color.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them gently on the stovetop with a splash of water or sauce to keep them moist. They also freeze well I freeze the meatballs and sauce separately, then thaw and reheat when needed.

FAQs

Can I use ground chicken or turkey instead of beef?

Yes, I often swap beef for lean chicken or turkey when I want a lighter version.

Do I need to use cornstarch in the meatballs?

No, it’s optional, but I like using it because it helps bind the mixture and keeps the meatballs tender.

Can I make the sauce ahead of time?

Yes, I sometimes make the sauce a day in advance and store it in the fridge, then warm it up before tossing with the meatballs.

Is hoisin sauce gluten-free?

Not always, so I make sure to use a certified gluten-free brand.

What can I substitute for rice vinegar?

I use apple cider vinegar or white wine vinegar if I don’t have rice vinegar on hand.

Can I pan-fry the meatballs instead of baking?

Yes, I cook them in a skillet with a little oil over medium heat, turning until browned and cooked through.

How spicy are these meatballs?

They’re mildly spicy, but I can adjust the heat by adding more or less red pepper flakes or sriracha.

Can I double this recipe?

Yes, I double everything and use two baking sheets to avoid overcrowding.

What should I serve with saucy Asian meatballs?

I like serving them with steamed rice, noodles, or stir-fried vegetables.

Can I freeze these meatballs?

Yes, I freeze them fully cooked without sauce, then thaw and toss in fresh sauce when ready to eat.

Conclusion

I love how these saucy Asian meatballs combine tender beef with a glossy, flavorful glaze that’s both sweet and savory. They’re easy to make, naturally gluten-free, and perfect for a weeknight dinner or a party appetizer. Every bite bursts with bold flavor, making them a recipe I keep coming back to.