Smoky Asian Meatballs

Smoky Asian Meatballs
smoky asian meatballs

Smoky Asian Meatballs

Carson Morby
A great flavor spin on meatballs. Asian flavors, with BBQ Smoke really wake these things up!
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine American



  • 1 Lb Ground Beef
  • 1 Egg
  • 1/2 Cup Panko Bread Crumbs
  • 1 tsp Chili Garlic Sauce
  • 1 Tbsp Light Soy Sauce
  • 1 tsp Oyster Sauce
  • 2 tsp Hoisin Sauce


  • 1/4 Cup Light Soy Sauce
  • 1 Tbsp Hoisin Sauce
  • 2 tsp Oyster Sauce
  • 1 tsp Chili Garlic Sauce
  • 1/4 Cup Brown Sugar


  • Preheat grill, oven, or smoker to 250 degrees F. Mix all ingredients for the meatballs together and form into meatballs. For size, I usually go somewhere between a golf ball and a racquetball. Place on a tray or plate, and place in freezer for 10-15 minutes to set.
  • Once the grill, oven, or smoker is done preheating, and the meatballs have set, cook the meatballs until they reach an internal temperature of 165 degrees F. If you are using an oven, place the meatballs on a cookie sheet to cook. If you are using a grill, or smoker, place the meatballs directly on the grate.
  • While the meatballs are cooking, mix all of the ingredients for the sauce together in a sauce pan. Bring the sauce to a light boil. Reduce the heat and let lightly simmer for 2 minutes, stirring constantly. Remove from heat and set aside.
  • When the meatballs are done cooking, let them rest at room temperature for 5 minutes. When they are done resting, add them to the sauce in the sauce pan. Make sure each meatball gets hit by the sauce. Remove the meatballs from the sauce and serve over a bed of rice. Top with more sauce, sesame seeds, and green onion. Enjoy!
Keyword asian meatball, bbq, meatball, smoky asian meatball, yolk and smoke

Blog Post

Meatballs aren’t just meant for spaghetti. Growing up, I wasn’t a huge meatball fan, because they always seemed dry and bland. My family always had spaghetti with ground beef in the sauce, instead of meatballs. The few times that I had meatballs in restaurants, they just weren’t that great. One of the greatest challenges in the kitchen, is making meatballs that are juicy and flavorful.

I am a huge fan of asian flavors and seasonings. When I was first getting into grilling, I had this little dream of running a food truck with a variety of different kinds of grilled meatballs. Asian meatballs were one of my first recipe ideas. Over the last few years, I have refined my skills, and have come up with the perfect recipe for asian meatballs with just the right amount of seasoning, and juiciness.

If you don’t cook asian food a lot, you will probably have to head to the local grocery store or asian market for this recipe. I get all of these ingredients at the grocery store. Sauces like oyster sauce, hoisin sauce, and chili garlic sauce are what make this recipe great. If you try these ingredients out, you will be sure to use them again.

There are two parts to this recipe. The sauce and the meatballs. Both use most of the same ingredients, which helps them partner together perfectly. These meatballs are delicious on a bed of rice, or noodles. Don’t forget to post pictures to let me know how you liked making this recipe. Enjoy!