Asian Orange Meatballs with a Sweet and Sour Teriyaki Glaze

Asian inspired meatballs with a sweet and sour teriyaki glaze recipe.

My husband loves Chinese food, especially the cheap, takeout kind. I understand why - it is easy, inexpensive, and ready to eat in minutes.

 

Homemade meals are always better, we all know this, but when a busy weeknight comes our way, sometimes there just isn’t time for me to make a dinner from scratch. 

 

Sound like a typical night at your house?

 

Mark and I both have dietary problem areas that if not monitored, will become health concerns, so it is important that on busy nights we don’t give in to the urge to run for the easiest (and often unhealthiest) options, like takeout!

 

Whether it is due to busy schedules or the fact that you just don’t feel like cooking (hey, I get those nights, too!), these make-ahead Asian-inspired meatballs will become your favorite go-to to have in the freezer for such evenings. They are easy to mix up and even easier to bake when you need them.

 

Gourmet Chinese food that is super easy to make, cheaper than take-out - and better for you, too.

 

How awesome is that?

Nutritional Information

and Macros Per Serving:

Nutritional information for Asian-inspired make-ahead meatballs.
Easy to read macros chart for asian teriyaki glazed meatballs make ahead mea, recipe.

Asian meatballs baked in a casserole dish with teriyaki glaze.

Serves: 

4

 

Total Time: 1 Hour 10 Minutes

- Does not include freezing time. -

 

(Prep: 15 Minutes / Cook: 55 Minutes)


Ingredients:

  • 1 lb. ground beef
  • 1 lb. ground pork
  • 1 egg
  • 1/2 cup evaporated milk
  • 1/4 cup coconut flour
  • 2 medium yellow onions, finely chopped
  • 1/2 cup chopped fresh parsley
  • 1 1/2 tablespoon orange zest
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/4 cup teriyaki marinade
  • 3/4 cup sweet and sour sauce
  • fresh chives, for garnish
How to freeze uncooked Asian meatballs.

Directions:

  1. Using your hands, mix together the beef, pork, egg, milk, flour, onions, parsley, zest, salt and pepper until combined. 
  1. For the glaze, combine the sweet and sour sauce and teriyaki marinade together in a bowl and mix well. Set aside.
  1. Form meat mixture into balls, about 2 inches in diameter, and place them on a sheet pan so that they are not touching. You should have about 24 meatballs. Freeze for a minimum of 4 hours. Once frozen, remove the meatballs from the sheet pan and place them in a large zip-lock bag. Pour the sweet and sour teriyaki glaze into small ziplock bags and place them inside the bag with the meatballs, then return everything to the freezer until ready to use.
  1. When ready to prepare the meatballs, preheat the oven to 400F. Place frozen meatballs in individual casserole dishes (or a large casserole dish if you do not have smaller ones) so that they are just touching but not overlapping. Place the casserole dishes containing the meatballs on a sheet pan. Drizzle the sweet and sour teriyaki sauce mixture evenly over the meatballs. Bake on a rack in the center of the oven for 55 minutes.
  1. To serve, you can keep the meatballs right in their casserole dishes, but if you do this, make sure to place them on heatproof plates and be sure to tell your dinner guests that they are very hot! Lightly toss the meatballs in the sauce to coat them evenly before serving. If you transfer the meatballs onto plates, don’t forget to spoon as much as the sauce as you can get out of the baking dishes onto the meatballs, then garnish them with fresh chives.
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