These delicious Asian style beef meatballs are made with ground beef, mushrooms, bell pepper, green onion. They are baked in oven and coated with pineapple glaze. Serve with rice!
Everyone seems to like meatballs. I do, too. These Asian beef meatballs with pineapple soy glaze has to be my kid’s favorite.
I love my mother’s meatballs. She mixes ground beef with finely chopped mushrooms, bell pepper, and garlic, then coat with flour and egg, and pan fry them in little oil. They are flavorful and so good with a bowl of rice.
Although my mom’s meatballs are great the way they are, I wanted to take her beef meatballs and cover with delicious pineapple soy glaze to give a little twist. And the result is fantastic!
The savory meatballs are so well balanced with slightly sweet glaze made with pineapple juice, and my kids went nuts over them. If your kids love Asian recipes, they will love these Asian beef meatballs.
The beauty of this recipe is that you can bake these meatballs, which will reduce the fat intake, and they are gluten-free as long as you use gluten-free soy sauce.
If you don’t mind mincing the vegetables (or use one of those mini food processor to make your life easier), the recipe itself is very easy and quick to make. Once you taste these meatballs, they might become one of your favorite Asian meatballs recipe.
If you want exotic Arabic style meatballs, try my middle eastern meatballs with yogurt dipping sauce. With fragrant herbs and garlic, you can enjoy savory and rice meatballs as finger food for parties or dinner. So good!
For Beef Meatballs
Combine the ground beef (preferably ground sirloin), finely chopped mushrooms, red bell peppers, green onion, garlic, rice flour, egg, and season with salt and pepper.
Mix well with a folk.
Roll them into your desired size meatballs. Mines are about 1-1/2″ in diameter. Place them over a greased pan.
Bake them in a preheated 375 degree F. oven for 18-20 minutes, turning them once in the halfway of cooking.
For Pineapple Soy Glaze
When meatballs are almost done baking, mix all the glaze ingredients in a bowl.
Boil the sauce in a hot skillet to thicken.
Add the meatballs and coat them will with the delicious glaze.
Sprinkle your nutty love~ (the toasted sesame seeds!), and they are ready to sit on top of steamy rice.
Whenever I make something that is Korean style, I usually recommend to serve with Kimchi. But this is one of the dishes that I DO NOT recommend to serve with Kimchi, though.
I think the flavor of kimchi will over-power the glaze. Instead try with sugar snap peas. I found the combination is just perfect to go together.
The weather is so beautiful these days. The bright rays of a spring sun is boosting me up when I step outside and I feel like all of my daily stress is getting washed out.
I hope you soak up the sun as well, and be happy. Enjoy this recipe!
More Simple Asian Recipes
- Classic Thai Beef Salad (Yum Nua)
- Easy Ground Beef Curry Recipe (Beef Keema Curry)
- Middle Eastern Meatballs
Beef Meatballs with Pineapple Soy Glaze
- 1 lb ground sirloin
- 2 oz button mushrooms minced
- 1/4 red bell pepper minced
- 2 green onion finely chopped
- 1 clove garlic minced
- 1 egg
- 2 tbsp rice flour or 2 tablespoon plain bread crumbs
- 1/2 tsp kosher salt
- dashes pepper
- Preheat oven to 375ºF.
- For the meatballs, combine all the ingredients in a large mixing bowl and mix well with a folk. Roll into the desired size of meatballs, or about 1-1/2″ in diameter. Bake the meatballs in the preheated oven for 18-20 minutes until done. Turn the meatballs to the other side during the half way of cooking.
- For the pineapple soy glaze, combine all the ingredients in a mixing bowl and stir very well to dissolve the sugar.
- Heat a skillet over med-high heat, add the glaze mixture and boil until it becomes a thick glaze, stirring constantly. Add the meatballs and coat with the glaze. Serve these meatballs over steamed rice.