Asian Meatballs with Sweet & Spicy Dipping Sauce

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Prep Time: 25 minutes

Cook Time: 15 minutes

Servings: 10 to 12 as an appetizer (makes 34 meatballs)


  • 3
    Good Nature® Sweet Italian Sausages, casings removed
  • ¾ cups
    napa cabbage, finely chopped
  • ¼ tsp
    kosher salt
  • 2 tbsp
    green onion, finely chopped
  • 1 tbsp
    fresh ginger, grated
  • 4 tsp
    panko breadcrumbs
  • 1 tsp
    toasted sesame seed oil
  • 1 tsp
    soy sauce


  • ½ cup
    red plum jam
  • 5 tsp
    seasoned rice vinegar
  • ¼ tsp
  • ¼ tsp
    soy sauce

Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside.

Mix cabbage and salt in large bowl; let stand for 5 minutes. Stir in onion, ginger, breadcrumbs, sesame seed oil, and soy sauce. Add sausage; mix (do not overwork meat mixture). With damp hands, form mixture into 1” balls. Place on prepared baking pan.

For sauce, combine jam, vinegar, chili sauce, and soy sauce. Remove 3 tablespoons sauce and use to lightly brush meatballs. Bake meatballs in oven for 14 to 18 minutes or until instant-read thermometer inserted near centers reads 160°F.

If desired, warm remaining sauce. Transfer meatballs to warmed serving dish. Serve with sauce for dipping or toss meatballs with sauce and keep warm in a mini slow cooker.

Note: To quickly make meatballs, use a 1” scoop to measure out meat; then form with hands.

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