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Here’s another must-make meatball recipe — Sesame and Scallion Asian-Inspired Meatballs!

Sesame and Scallion Asian-Inspired Meatballs

Meatballs are something I love making for dinner for my family. Whether making them Italian-inspired, Asian-inspired, or any other flavor, they are always a hit around the dinner table! Here, I decided to season the meatballs with various ingredients including sesame oil, ginger, and garlic. Let me just tell y’all, even without the sauce these meatballs are packed with flavor!

Sesame and Scallion Asian-Inspired Meatballs

But, the sauce on these meatballs is seriously insane. With more sesame oil and garlic, plus coconut aminos, honey, and more, the sauce comes together beautifully to coat the meatballs. I love serving these meatballs over prepared rice to soak up extra sauce too — yum!

While it, of course, takes a bit of time to roll all of the meatballs, this recipe does come together quickly once the meatballs are formed! You simply brown the meatballs then set aside while you make the sauce. Once the sauce is ready, you’ll nestle the meatballs back into the sauce until they are cooked through.

Sesame and Scallion Asian-Inspired Meatballs

You’ll see that I make a quick slurry of tapioca and chicken broth that I add to the sauce at this point as well. This just helps to thicken the sauce ever so slightly to help coat the meatballs! To finish the meatballs, I add green onions and sesame seeds.

Sesame and Scallion Asian-Inspired Meatballs

You can serve these meatballs however you prefer, but I love serving them with rice and steamed broccoli as shown here! You can also use cauliflower rice if preferred.

I hope you enjoy these Sesame and Scallion Asian-Inspired Meatballs!

For more Asian-inspired meatball recipes, check these out!

Sichuan-Inspired Wonton Meatballs in Chili Oil

Baked Mongolian Beef Meatballs

Sesame and Scallion Asian-Inspired Meatballs
5 from 8 votes

Sesame and Scallion Saucy Asian-Inspired Meatballs

Total: 40 minutes
Servings: 4


For the Meatballs:

  • 1 ½ pounds ground beef
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon coconut aminos
  • ½ teaspoon crushed red pepper flakes
  • 1 egg
  • 3 tablespoons tapioca flour
  • 2 green onions finely chopped
  • 4 cloves garlic minced
  • ½ teaspoon ground ginger
  • 1 ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons avocado oil

For the Sauce:

  • 2 teaspoon toasted sesame oil
  • 3 cloves garlic minced
  • ½ teaspoon crushed red pepper flakes
  • 1/3 cup coconut aminos
  • ¼ cup honey
  • 1 tablespoon rice vinegar
  • ½ cup plus 2 tablespoons chicken broth divided
  • 1 teaspoon tapioca flour
  • 6 green onions cut into 2-inch pieces on the diagonal, plus more for garnish
  • 1 tablespoon toasted sesame seeds, plus more for garnish

Serving Suggestions:

  • prepared rice (basmati, brown or cauliflower rice)
  • steamed broccoli


Assemble and Prepare the Meatballs:

  • In a large bowl, combine the ground beef, toasted sesame oil, coconut aminos, crushed red pepper flakes, egg, tapioca, green onions, garlic, ginger, salt and pepper. Mix until very well combined. Roll into 1-inch round meatballs.
  • Heat the avocado oil in large non-stick skillet over medium heat. Add the meatballs in a single layer (you will likely need to do this in two batches to not overcrowd the skillet) and brown the meatballs on two sides until golden brown, 2 to 3 minutes per side. The meatballs do not need to be cooked through, just browned, as they will continue to cook in the sauce. Set the browned meatballs on a clean plate and continue until all the meatballs are browned.

Make the Sauce:

  • Wipe down the skillet and add now let’s make the sauce. Add the toasted sesame oil, garlic, crushed red pepper flakes, coconut aminos, honey, rice vinegar and ½ cup of the broth to the skillet and whisk until well combined. Bring to a simmer and reduce the heat so that it is lightly simmering, about medium-low heat.

Finish the Meatballs:

  • Nestle the meatballs back into the sauce, cover and cook until the meatballs are just cooked through, 8 to 10 minutes.
  • Remove the lid and in a small bowl, whisk together the remaining 2 tablespoons of chicken broth along with the tapioca flour until well combined. While gently stirring, stir in the slurry into the sauce with the meatballs.
  • Sprinkle the green onions and sesame seeds over the top of the meatballs and continue to cook, uncovered and lightly simmering, until the sauce thickens and the green onions are slightly tender, about 4 more minutes.
  • Serve the meatballs as desired.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4

Photography by Eat Love Eats.

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. Excited to try this! Is this a good recipe to freeze? Would you freeze them fully cooked or before you cook them?


    1. Hi Kimber!

      You could do it either way!!! I’d personally prefer to freeze them uncooked, brown them and make the sauce fresh for best results!

  2. 5 stars
    I made these with ground turkey instead of beef and they were delicious! Highly recommend and I am excited to eat them the rest of the week.

  3. 5 stars
    Your recipes are always SO good! This one was a hit- definitely making again! I just used ground pork since I had it on hand. Whole family loved it. Thank you!

  4. 5 stars
    Made this exactly as written and the flavors were great, but I was especially impressed with how well the meat mix stayed together – it was a cinch to pan fry and they didn’t crumble super easily when cutting into like many meatballs I’ve tried do.

    I’m trying to figure out the magic so I can take the technique to other meatball recipes! Is it the tapioca flour in place of panko?

    1. Hi!! Tapioca flour is such a great binder! Panko can be, too, but I agree, sometimes it is too coarse and they don’t hold together as well! Cassava works great too!

  5. This looks so yummy! I would love to make it, but we have an egg allergy in our family. Will this work without egg, or can you provide a substitute? Thank you!

  6. So good!!
    I made with ground chicken and it was delicious.
    Accidentally added in the tapioca to the sauce at the start but worked great!

  7. 5 stars
    Another great one from Alex! Always appreciate a recipe that helps me use up ground beef. This was delicious, especially when topped with some chili crisp 🙂
    Thank you!

  8. All the recipes I have tried of yours has been a hit with my family. I was wondering what would be a good substitute for tapioca flour for this recipe? It’s not available around my area. Thanks Alex!