Soy Ginger Meatballs

These Soy Ginger Meatballs are a delicious twist on traditional meatballs. The Asian-inspired meatballs are a flavorful and aromatic dish with a delicious balance of savory soy sauce, zesty ginger, garlic, and lime.

The meatballs are tender and juicy, with a moist interior and a slightly crisp exterior. They are baked in the oven, which is a convenient and healthier alternative to frying.

The meatballs are easy to make and are fantastic for meal prep because they store well, reheat easily, and can even be frozen.

Serve the meatballs over rice, with vegetables, or make a noodle or rice bowl with a variety of colorful vegetables for a fresh and healthy meal.

If you like our soy ginger chicken recipe, I know you will love the meatballs too!

Meatball Ingredients

• Ground pork– you can use ground turkey, ground beef, or a mix!
• Panko breadcrumbs– panko have a dryer and flakier consistency than regular breadcrumbs and work great in these meatballs.
• Egg– to bind the meatballs together.
• Green onions– sliced.
• Cilantro
• Soy sauce– you can also use Tamari.
• Garlic
• Ginger– make sure you use freshly grated ginger. I like to keep ginger in my freezer so I always have it on hand.
• Lime zest– use a microplane to zest the lime.
• Crushed red pepper flakes– for a little heat.

Dressing Ingredients

• Oil– olive oil or avocado oil.
• Soy sauce or Tamari
• Lime juice
• Rice wine vinegar
• Pure maple syrup– honey will also work.
• Sesame oil
• Garlic
• Freshly grated ginger
• Crushed red pepper flakes

How to Make Soy Ginger Meatballs

• Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
• In a large bowl, combine the ground pork, breadcrumbs, egg, green onions, cilantro, soy sauce, garlic, ginger, lime zest, salt, pepper, and crushed red pepper flakes. Using your hands, work the mixture until evenly combined.

• Using an ice cream scoop or large cookie scoop, scoop about two tablespoons of the mixture into your palms and roll it into a ball.

• Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet, about 2-inches apart.
• Bake the meatballs for 18 to 22 minutes, flipping halfway through, or until cooked through.

• While the meatballs are baking, make the dressing. In a small bowl or jar, whisk together the oil, soy sauce, lime juice, rice wine vinegar, maple syrup, sesame oil, garlic, ginger, and crushed red pepper flakes. Taste and season with salt and pepper, if necessary.
• Once the meatballs are done, drizzle the dressing over them. You can also serve the dressing on the side for dipping.

Serving Suggestions

You can enjoy the meatballs plain, but here are a few sides that go great with the flavorful meatballs.

• Rice, Noodles, or Quinoa
• Roasted Broccoli
• Roasted Green Beans or Simple Skillet Green Beans
• Cucumber Edamame Salad
• Sesame Ginger Carrot Salad
• Chopped Kale & Broccoli Salad with Peanut Dressing
• Asian Quinoa Salad

Asian-Inspired Noodle Bowls

You can also make a colorful Asian-inspired noodle bowl with the meatballs. It is a versatile and delicious dish that can be customized with your favorite ingredients.

Here are some basic ingredients to get you started, but feel free to adjust the ingredients and flavors to suit your taste.

• Vermicelli rice noodles (can use rice or quinoa)
• Cucumber slices
• Shredded carrots
• Shredded cabbage– purple or green
• Thinly sliced red bell pepper
• Avocado slices
• Fresh herbs– cilantro, mint, and/or basil.
• Chopped peanuts– cashews would also be good.
• Green onions- thinly sliced!
• Sesame seeds– white or black sesame seeds will work!
• Lime wedges– for squeezing over the bowls.
• Sriracha– for a little heat!

• To assemble the bowls: Divide the noodles, rice, or quinoa among bowls. Top with the suggested ingredients above! The bowls are SO vibrant and fresh!
• Drizzle the dressing over the bowls. You can also serve lime wedges on the side for an extra burst of flavor. And if you want a little heat, add a squeeze of Sriracha.

Storing Tips

• Refrigeration: Store the cooked meatballs in the refrigerator for up to 4 days.
• Freezing: For longer storage, freeze the meatballs in a single layer on a baking sheet, then transfer them to a freezer bag or airtight container. They can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then reheat in the oven or microwave.

More Meatball Recipes

• Pesto Meatballs
• Greek Turkey Meatballs
• Teriyaki Chicken Meatballs
• Spaghetti and Meatballs
• Chicken Meatballs

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Main Dishes

Soy Ginger Meatballs

5 from 1 vote

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cuisine Asian

Servings 4

Cook ModePrevent your screen from going dark

Ingredients  

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For the meatballs:

• 1 lb ground pork or ground turkey (can use ground beef or a mix)
• 3/4 cup panko breadcrumbs
• 1 large egg, beaten
• 2 green onions, sliced
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon soy sauce or tamari
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon lime zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes

For the dressing:

• 1/4 cup avocado oil or olive oil
• 1/4 cup lite soy sauce or Tamari
• 2 tablespoons fresh lime juice
• 2 tablespoons rice wine vinegar
• 1 tablespoon pure maple syrup, can use honey
• 2 teaspoons sesame oil,
• 2 cloves garlic minced
• 2 teaspoons freshly grated ginger
• Crushed red pepper flakes, to taste

For Making a Bowl:

• Vermicelli rice noodles or rice
• Cucumber slices
• Shredded carrots
• Shredded cabbage
• Thinly sliced red bell pepper
• Avocado slices
• Fresh herbs: cilantro, mint, and/or basil
• Sliced green onions
• Chopped peanuts
• Sesame seeds
• Lime wedges, for serving

Instructions 

• Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
• In a large bowl, combine the ground pork, breadcrumbs, egg, green onions, cilantro, soy sauce, garlic, ginger, lime zest, salt, pepper, and crushed red pepper flakes. Using your hands, work the mixture until evenly combined.
• Using an ice cream scoop or large cookie scoop, scoop about two tablespoons of the mixture into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet, about 2-inches apart.
• Bake the meatballs for 18 to 22 minutes, flipping halfway through, or until cooked through.
• To make the dressing, in a small bowl or jar, whisk together the oil, soy sauce, lime juice, rice wine vinegar, maple syrup, sesame oil, garlic, ginger, and crushed red pepper flakes. Taste and season with salt and pepper, if necessary.
• You can serve the meatballs with rice and your favorite vegetables. Drizzle with the dressing.
• You can also make a bowl. To assemble the bowls, divide the noodles or rice among bowls. Garnish with suggest toppings above and serve with the dressing.

Nutrition

Calories: 304kcal, Carbohydrates: 15g, Protein: 32g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Cholesterol: 103mg, Sodium: 1002mg, Potassium: 468mg, Fiber: 1g, Sugar: 4g, Vitamin A: 189IU, Vitamin C: 4mg, Calcium: 51mg, Iron: 2mg

Keywords ginger, meatballs