Make juicy oven-baked ground beef meatballs with a tasty blend of Asian flavours. An easy homemade recipe for dinner or meal prep.
About this Oven-Baked Asian Meatball Recipe
Meatballs are super versatile – snack on them, toss with pasta, or meal prep for the week.
The secret to juicy, tender meatballs is surprisingly simple – ground beef can hold more water than you’d think, and cornstarch helps lock that moisture inside.
In this recipe, a tasty mix of Asian flavours takes them to the next level with a simple oven-baked method.
Give it a try – you’ll want to make a double batch next time.
How Much Water Can Ground Beef Absorb? – Tips for Perfect Texture
Ground beef can absorb about 10-20% of its weight in liquid, including the sauce, and leaner beef can handle a bit more.
Mix water with cornstarch first for a smooth texture, then add it gradually while mixing. Keep it balanced so the meat holds its shape.
Why Bake Meatballs in the Oven?
I’ve tried oven, air fryer, and pan frying, and honestly, oven baking gives the best results.
- You use less oil, and there’s no messy oil splatter
- Cooks evenly in one batch with timer control
- The meatballs are not only shaped well but also more tender
Ingredients for Ground Beef Meatball Recipe
- Ground Beef: Ground beef comes in different fat percentages – higher fat usually means juicier results.
- Soy Sauce and Oyster Sauce: Soy sauce adds saltiness, while oyster sauce brings a rich umami flavour. You can skip oyster sauce by replacing it with the same amount of soy sauce, or simply use salt instead.
- Five Spice Powder: Five-spice powder is a strong spice blend, so a little goes a long way. You can also add a bit of cumin powder for extra depth.
- Coriander and Spring Onion: Coriander and spring onion should be chopped finely, or it’ll be hard to form the meatballs. If you don’t like coriander, use more spring onion instead, but I find coriander really adds great flavour.
- Water: I add 1/4 cup to stay on the safe side, but you can increase it to 1/3 cup if needed.
Instructions for Oven-Baked Meatballs – 3 Simple Steps
Step 1: Mix the meat
- Add soy sauce, oyster sauce, pepper powder, five spice powder, ginger, and spring onion to the ground beef
- Mix cornstarch with water and add it in 3 batches, mixing well each time before adding more
- Mix in coriander until evenly combined
Step 2: Shape
- Use a tablespoon to measure the meat mixture, then shape it into 2-3 cm meatballs.
- Place on a parchment-lined baking tray and spray lightly with oil
Step 3: Bake
- Preheat oven to 200°C
- Bake for 25–30 minutes
Cooking Tips For Baked Beef Meatballs
- When rolling the meatballs, lightly oil your hands or gloves first, then gently shape them using a soft touch to get smooth, even meatballs.
- 2-3 cm is a good size for meatballs. Don’t make them too big, or they may brown too much on the outside but stay undercooked on the inside. Adjust baking time if needed.
So juicy and full of flavour – give these oven-baked meatballs a try. They’re the kind of recipe you’ll want to keep making. 👩🍳
Oven Baked Asian Meatballs
Make juicy oven-baked ground beef meatballs with a tasty blend of Asian flavours. An easy homemade recipe for dinner or meal prep.
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Servings 4
Ingredients
- 500 g ground beef
- 1 teaspoon grated ginger
- 2 tablespoon spring onion (finely chopped)
- 1/2 teaspoon five spice powder
- 1/2 teaspoon Black pepper powder
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 3 tablespoon corn starch
- 1/4 cup water
- 50 g coriander (finely chopped, about one cup)
- 1 tablespoon oil
Instructions
Mix the meat
- Add soy sauce, oyster sauce, pepper powder, five spice powder, ginger, and spring onion to the ground beef
- Mix cornstarch with water and add it in 3 batches, mixing well each time before adding more
- Mix in coriander until evenly combined
Shape
- Use a tablespoon to measure the meat mixture, then shape it into 2-3 cm meatballs.
- Place on a parchment-lined baking tray and spray lightly with oil
Bake
- Preheat oven to 200°C
- Bake for 25-30 minutes
Recipe Notes:
- Ground Beef: Ground beef comes in different fat percentages – higher fat usually means juicier results.
- Soy Sauce and Oyster Sauce: Soy sauce adds saltiness, while oyster sauce brings a rich umami flavour. You can skip oyster sauce by replacing it with the same amount of soy sauce, or simply use salt instead.
- Five Spice Powder: Five-spice powder is a strong spice blend, so a little goes a long way. You can also add a bit of cumin powder for extra depth.
- Coriander and Spring Onion: Coriander and spring onion should be chopped finely, or it’ll be hard to form the meatballs. If you don’t like coriander, use more spring onion instead, but I find coriander really adds great flavour.
- Water: I add 1/4 cup to stay on the safe side, but you can increase it to 1/3 cup if needed.
- When rolling the meatballs, lightly oil your hands or gloves first, then gently shape them using a soft touch to get smooth, even meatballs.
- 2-3 cm is a good size for meatballs. Don’t make them too big, or they may brown too much on the outside but stay undercooked on the inside. Adjust baking time if needed.
Nutrition Information:
Calories: 418kcalCarbohydrates: 14gProtein: 24gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 89mgSodium: 465mgPotassium: 527mgFiber: 6gSugar: 0.2gVitamin A: 33IUVitamin C: 3mgCalcium: 121mgIron: 5mg
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