Asian Pork Meatballs with Oyster Sauce and Sesame Oil

Asian Meatballs
I love meatballs but most traditional recipes leave me somewhat unsatisfied. I need bold flavors and these Asian-inspired meatballs deliver. A delicious mix of sesame oil, oyster and soy sauce turns these unassuming meatballs into the star of your next dinner party.

Meatballs are a true go-to recipe for me because they’re so versatile and easy to prepare. If you’re not baking them right away, just freeze and save for a rainy day…or a snowy day, if you live on the East Coast! I prefer baking the meatballs because there’s no mess to clean up afterwards. Serve them warm with steamed white rice and bok choy greens or on their own as an appetizer with your favorite dipping sauce.

Asian Meatballs

Asian Meatballs

Asian Meatballs

Asian Pork Meatballs

  • 1 pound ground pork
  • 1 large garlic clove, crushed
  • 4 spring onions, finely diced
  • 2 teaspoons oyster sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 egg
  • 1 teaspoon ground white pepper

Preheat oven to 375°F. Line a baking sheet with Silpat or foil and set aside.

Crush garlic and finely chop spring onions. In a bowl, mix all of the ingredients together with your hands. Then roll into balls and arrange them on to your baking sheet. Bake for 20 to 25 minutes, depending on the size of your meatballs. Serve warm with white rice or as an appetizer with dipping sauce.

Total Time: 40 minutes
Yield: makes about 25-30 meatballs
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  1. Lee says

    I LOVE that you feature so many oven recipes! Since I don’t have great ventilation in my kitchen, I rarely make meat dishes that require you to sear on the stove. Your roasted sausage and chicken with wine dishes have become household staples! Do you have a recommended baking dish? I have been using a glass one for roasted chicken with root vegetables but it is really difficult to clean (esp. if I add any maple syrup or honey as part of the seasoning).

    • says

      Thanks so much, Lee! We don’t have great ventilation in our small NYC kitchen either so maybe that’s why I bake so many dishes! That’s great to hear, I’m so happy the roast dishes are your staples. I use a glass dish as well, but a trick I like to do is to remove the finished food after baking and place on a serving platter…then on your stovetop on low heat, place the dish (with all the seasonings stuck on from baking) and with a wooden spoon stir in broth or water to create a sauce/gravy making sure to get all the edges, which will in turn ‘clean’ your baking dish as well 🙂

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