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Asian meatballs

4 servings

25 minutes

  • 400 g of minced pork and beef
  • 2 cloves of garlic
  • 1 tbsp of chopped ginger
  • half  a red chilli
  • juice  of half a lime
  • 2 tbsp of fish sauce
  • 1 tbsp of soy sauce
  • 2 tbsp of chopped spring onions
  • 2 tbsp of corn starch


  • 4 tbsp of cane sugar
  • 1 dl of soy sauce
  • 1  star anise
  • 2 cm piece of ginger
  • 1 garlic clove

For serving:

  • jasmine rice
  • chopped spring onion stalks nuts
  • ginger

Mix the meatball ingredients together and roll into meatballs. Place the meatballs in the steaming section. Let them cook in the steam for 20 minutes. In the meanwhile, prepare the rice and the sauce.
Combine the sauce ingredients in a saucepan, bring to boil and leave for 5 minutes.
Roll the cooked meatballs in the sauce and place on a rice bed. Garnish with nuts, spring onions and fresh ginger. Pour the rest of the sauce on top.

Did you know that meatballs can also be steamed? Steaming preserves the juiciness of the meatballs and no extra fat is needed for cooking. These steamed meatballs with teriyaki sauce can be served as a meal with rice or as a finger food snack on a buffet table.