Are you looking for an easy to make but flavorful meal to throw together after a long day at work, then you need to look no further. After your first taste, I guarantee these tender, moist, flavor packed meatballs will find their way into your regular rotation! If you love the combination of savory, sweet Asian flavors you are absolutely going to love this meal. Not only is it super tasty, but it comes together really quickly, making it a perfect go to meal any night of the week! And…believe it or not, it’s made from scratch!
Just look at how colorful this meal is! Not only is it packed with flavor, but it’s loaded with healthy, colorful veggies. This recipe comes courtesy of Crafty Cooking by Anna. Thank you Anna for this tasty recipe! I halved the recipe so that we had just enough for a family of four. There are three of us so hubs had just enough to take some for lunch the next day. He claims it was even better the next day once the flavors had a chance to sit together overnight.
How To Make Baked Asian Meatballs
Is your mouth watering yet? Then let’s get this recipe going!!! Begin by dicing bell peppers and chopping the mushrooms. Set aside.
Preheat oven to 350°F.
In a small dish, combine 3 tbsp olive oil, 1 tbsp soy sauce and 1 tbsp teriyaki sauce.
Pour the mixture into the bottom of a 13 X 9 inch oven safe casserole dish.
Gather together the ingredients you will need to make the meatballs.
In a large bowl, use your hands and gently mix together ground beef, egg, breadcrumbs, 2 tbsp soy sauce, 1 tbsp teriyaki sauce, sesame oil, garlic powder, salt and ⅔ sliced scallions (reserve some for garnish). Do not overmix or meatballs will be tough when cooked.
Once ingredients are combined, use a cookie scoop to form evenly sized meatballs.
Roll them in your hands and place the meatballs in the baking dish, spacing them out evenly. I got seventeen, 1 1/2 inch meatballs, from the pound of ground beef.
Place chopped mushrooms in baking dish around the meatballs.
Add the diced bell peppers to baking dish.
Top with freshly ground black pepper and bake for 30 minutes in preheated oven.
While meatballs are in the oven, prepare the rice.
Place 2 tbsp soy sauce and 1 tsp sesame oil in a 2 cup measuring cup. Add salt if using low sodium soy sauce. Fill the measuring cup with water until you have a total of 2 cups of liquid.
In a medium sauce pan bring liquid to a boil.
Add 1 cup rice.
Stir to combine. Cover sauce pan and reduce heat to low.
Simmer rice, covered for 25-30 minutes, or until rice has absorbed all the liquid in the pan.
Fluff rice with a fork.
Remove meatballs from the oven. Baste generously with Teriyaki sauce. Return meatballs to the oven for an additional 5-10 minutes to ensure meatballs are completely cooked through.
Remove from the oven and top meatballs and veggies with sesame seeds.
Serve meatballs along with the oven roasted veggies over a bed of the cooked rice and garnish with the reserved sliced green onions.
One taste and I guarantee that you will be shoveling this flavor packed meal in your face! Not only is it extremely easy to make from scratch, but it has a lovely Asian flavor profile that is sure to please!!! This one is a keeper!
This post was originally published April 2021 and republished with updated photos, recipe notes, and new content September 2025.
Baked Asian Meatballs
Ingredients
- 1 lb ground beef
- 1 large egg
- ½ cup seasoned bread crumbs
- 3 tbsp soy sauce
- 2 tbsp teriyaki sauce, plus more for basting
- 1 tsp toasted sesame oil
- 1 tbsp garlic powder
- 3 green onions, sliced
- 8 oz button mushrooms, chopped
- 1 cup red, yellow, orange bell pepper, diced
- 3 tbsp olive oil
- ½ tsp sesame seeds, for garnish
- 1 tsp salt
- freshly ground pepper, to taste
Asian Rice
- 1 cup white rice
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- ½ tsp salt
Instructions
- Dice bell peppers and chop mushrooms. Set aside.
- Preheat oven to 350°F.
- In a small dish, combine 3 tbsp olive oil, 1 tbsp soy sauce and 1 tbsp teriyaki sauce. Pour mixture into the bottom of a 13 X 9 inch oven safe casserole dish.
- In a large bowl, use your hands and gently mix together ground beef, egg, breadcrumbs, 2 tbsp soy sauce, 1 tbsp teriyaki sauce, sesame oil, garlic powder, salt and ⅔ sliced scallions (reserve some for garnish). Do not overmix or meatballs will be tough when cooked.
- Use a scoop to form evenly sized meatballs. Roll them in your hands and place meatballs in the baking dish, spacing them out evenly.
- Place chopped mushrooms in baking dish.
- Add diced bell peppers to baking dish.
- Top with freshly ground black pepper.
- Bake for 30 minutes in preheated oven.
Make Rice:
- While meatballs are in the oven, prepare rice.
- Place 2 tbsp soy sauce and 1 tsp sesame oil in a 2 cup measuring cup. Add salt if using low sodium soy sauce.
- Fill the measuring cup with water until you have a total 2 cups of liquid.
- In a medium sauce pan bring liquid to a boil.
- Add 1 cup rice and stir to combine.
- Cover sauce pan and reduce heat to low.
- Simmer rice, covered for 25-30 minutes, or until rice has absorbed all the liquid in the pan.
- Fluff rice with a fork.
- Remove meatballs from the oven. Baste generously with Teriyaki sauce. Return meatballs to the oven for an additional 5-10 minutes to ensure meatballs are completely cooked through.
- Remove meatballs and veggies and top with sesame seeds and reserved sliced green onions.
- Serve meatballs along with roasted veggies over a bed of cooked rice.
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