Asian Meatballs
Prep time
Cook time
Total time
These were served in Chinese spoons or toothpicks and were a real hit at a recent party.
Recipe type: Appetiser
Cuisine: Chinese
Serves: 25
  • Meatballs
  • ¼ Cup milk
  • 1 Large egg
  • ¾ Cup cubed white bread, crusts removed
  • 250 Grams (1/2 pound) ground pork
  • 1 Garlic clove, minced
  • ⅛ Teaspoon ground allspice
  • ⅛ Teaspoon ground black pepper
  • ¾ Teaspoon salt
  • 1 Teaspoon baking powder
  • 250 Grams (1/2 pound) lean ground beef
  • 25 ml Tamari (or use soy sauce)
  • 25 ml Soy sauce
  • 4 Tablespoons sweet chilli sauce
  • 1 Tablespoon sesame oil
  • 1 lime, juiced
  • Pinch of salt (or to taste)
  • 1 cup toasted sesame seeds
  1. This is a Cooks Illustrated method that gives a lovely texture to the meatballs.
  2. Preheat the oven to 160C/325F. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray rack generously with nonstick cooking spray.
  3. Whisk the egg and milk together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
  4. In a mixer fitted with the paddle attachment, add the ground pork, garlic, allspice, pepper, salt, and baking powder and beat on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. (I know this seems weird but try it)
  5. Add the egg-bread mixture to the mixing bowl and beat on high until smooth and and well combined. It should take about a minute. Scrape the bowl as needed.
  6. Next, add the beef and mix on medium-low speed until the beef is just incorporated, about 20 seconds.
  7. Wet your hands and form round meatballs and place on the prepared rack. The mixture is sticky so keep wetting your hands.
  8. Bake for about 20 minutes, until just done.
  1. In a dry skillet, toast sesame seeds over medium heat until they just begin to brown, set aside to cool.
  2. In a screw top jar, shake together the tamari, soy sauce, sweet chilli sauce, sesame oil, lime juice and salt.
  3. Coat the meatballs and roll in sesame seeds.
  4. Serve them drizzled with sauce and topped with fresh coriander (cilantro)
For larger crowds, the recipe can be doubled.
Recipe by Orgasmic Chef at