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.

5 from 1 vote

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Course: Main Course

Cuisine: asian, asian fusion, Chinese

Diet: Diabetic, Low Lactose

Prep Time: 15

Cook Time: 30

Servings:

Calories: 418kcal

Author: Lei

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

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

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.