Air Fryer Asian Meatballs

Looking for a quick and delicious dinner idea that’s a little different from your usual weeknight routine? Let me introduce you to one of my all-time favorites: Air Fryer Asian Meatballs. They’re juicy, flavorful, and come together in under 30 minutes, which makes them perfect for busy evenings or even meal prep. And the best part? You don’t need to turn on the oven or deal with greasy frying pans. Your air fryer does all the magic!

These meatballs are loaded with Asian-inspired flavors like garlic, ginger, soy sauce, and a touch of sweetness from hoisin or honey — that combo of sweet, salty, and savory is seriously addictive. I love pairing them with a bowl of jasmine rice, some sautéed veggies, or even tossing them into lettuce wraps for a low-carb option. You can also serve them with noodles or as a fun appetizer with toothpicks at your next gathering — trust me, they disappear fast.

What really makes this recipe shine is how perfectly the air fryer cooks the meatballs. They get a nice, golden-brown crust on the outside while staying juicy and tender inside. Plus, cleanup is a breeze — especially if you use parchment paper or a liner. I used to bake or pan-fry my meatballs, but since I started air frying, I haven’t looked back. It’s just faster, neater, and honestly, tastier.

If you love meals that are easy, tasty, and feel a little bit special without requiring tons of time or effort, these Asian meatballs are going to be a new go-to. Let’s get into how to make them!

Ingredient List

For the Meatballs:

• 1 lb ground pork (or ground chicken/turkey)
• 1/2 cup breadcrumbs (panko or regular)
• 1 egg
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 2 teaspoons grated ginger
• 2 garlic cloves, minced
• 2 green onions, finely chopped
• 1/4 teaspoon black pepper

For the Sauce (Optional but Recommended):

• 3 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon cornstarch (mixed with 1 tablespoon water)

To Serve (Optional):

• Cooked jasmine rice or noodles
• Steamed broccoli or snap peas
• Sesame seeds & chopped green onions for garnish

Ingredient Notes

• Ground pork: I love using pork for its natural juiciness, but ground chicken or turkey also works if you want a leaner option.
• Panko breadcrumbs: These help keep the meatballs light and tender. Regular breadcrumbs work too, but panko gives a better texture.
• Hoisin sauce: Adds a sweet and savory depth, kind of like an Asian BBQ sauce. Don’t skip it!
• Fresh ginger & garlic: Use fresh if possible — the flavor is much brighter than powdered versions.
• Green onions: These give a mild oniony bite and fresh flavor. You can also sprinkle extra on top when serving.
• Sesame oil: A little goes a long way — it gives that rich, nutty aroma that’s so signature in Asian-style cooking.
• Cornstarch slurry: This helps thicken the sauce just enough to coat the meatballs beautifully.

Why You’ll Love It

• Quick & Easy: From prep to plate in under 30 minutes — perfect for busy weeknights.
• Big Flavors: Each bite is packed with sweet, savory, garlicky goodness that feels like takeout (but better).
• Air Fryer Magic: No need to fry in oil or heat up the oven — the air fryer gives you perfectly crisped meatballs with minimal cleanup.
• Versatile: Serve over rice, in lettuce wraps, with noodles, or as a party appetizer — it fits any vibe.
• Meal Prep Friendly: Make a double batch and store leftovers for quick lunches or freezer meals.

Kitchen Equipment Needed

• Air Fryer – For cooking the meatballs evenly with a crisp exterior. I use a 5.8 qt basket-style model — works great for batch cooking.
• Mixing Bowl – To combine the meatball mixture. A medium-sized one is perfect.
• Small Saucepan – For simmering and thickening the optional sauce.
• Measuring Spoons & Cups – To get the seasoning just right.
• Tongs or Spatula – For turning or removing meatballs easily from the air fryer.
• Grater or Microplane – For freshly grating ginger (totally worth it!).
• Parchment Paper (Optional) – Helps prevent sticking and makes cleanup even easier.

Instructions

Step 1: Make the Meatball Mixture

• In a large mixing bowl, add the ground pork, breadcrumbs, egg, soy sauce, hoisin sauce, sesame oil, grated ginger, minced garlic, chopped green onions, and black pepper.
• Use clean hands or a spatula to mix everything together until well combined — but don’t overmix, or the meatballs can turn out tough.

Pro Tip: If you’re unsure about seasoning, cook a tiny piece in the microwave for a quick taste test before forming all the meatballs.

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Step 2: Shape the Meatballs

• Scoop about 1 to 1½ tablespoons of the mixture and roll it into a ball using your hands.
• Repeat until all the mixture is used — you should get about 18–20 meatballs.
• Place the formed meatballs on a clean plate or parchment-lined tray.

Pro Tip: Lightly oil your hands or use a cookie scoop for less sticking and uniform sizes.

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Step 3: Preheat the Air Fryer

• Set your air fryer to 375°F (190°C) and let it preheat for 3–5 minutes if your model requires it.

Pro Tip: A preheated air fryer helps the meatballs brown more evenly and cook faster.

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Step 4: Air Fry the Meatballs

• Lightly spray the air fryer basket with cooking spray or use parchment paper with holes for airflow.
• Arrange meatballs in a single layer, leaving a little space between each one.
• Air fry at 375°F for 10–12 minutes, flipping halfway through.

Pro Tip: Check for doneness by cutting one open — it should be fully cooked with no pink inside and an internal temp of 165°F (74°C).

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Step 5: Make the Sauce (Optional but Recommended)

• While the meatballs cook, add soy sauce, hoisin sauce, honey, rice vinegar, and sesame oil to a small saucepan.
• Bring to a low simmer over medium heat.
• In a separate small bowl, mix the cornstarch with water to make a slurry.
• Slowly whisk the slurry into the sauce and let it simmer for 1–2 minutes until thickened.

Pro Tip: Whisk continuously to prevent lumps and keep the sauce silky smooth.

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Step 6: Toss and Serve

• Once meatballs are done, you can serve them as-is or toss them in the warm sauce to coat.
• Garnish with sesame seeds and extra green onions.
• Serve hot over rice, noodles, or in lettuce cups.

Pro Tip: For a glossy finish, let the sauced meatballs rest for a minute before serving — the glaze sets beautifully.

Tips and Tricks for Success

• Don’t overmix the meat – Mix just until everything is combined to keep the meatballs tender.
• Use a cookie scoop – For evenly sized meatballs that cook at the same rate.
• Avoid overcrowding the air fryer – Cook in batches if needed, so they crisp up properly.
• Spray with oil for extra browning – A light mist of cooking spray helps them get that golden finish.
• Let them rest before serving – Just 2–3 minutes helps the juices settle inside and keeps them juicy.

Ingredient Substitutions and Variations

• Ground pork – Swap with ground chicken, turkey, or even beef if you prefer.
• Breadcrumbs – Use almond flour for a low-carb option or crushed crackers in a pinch.
• Hoisin sauce – Substitute with teriyaki or oyster sauce if that’s what you have.
• Soy sauce – Coconut aminos or tamari work great for gluten-free versions.
• Add heat – Mix in a dash of sriracha or red pepper flakes for a spicy kick.
• Go veggie – Use finely chopped mushrooms and cooked quinoa for a meatless version.

Serving Suggestions

• Over Steamed Jasmine Rice – A classic pairing that soaks up all the saucy goodness.
• With Stir-Fried Veggies – Think broccoli, bell peppers, or snap peas for a balanced meal.
• In Lettuce Wraps – Perfect for a lighter, low-carb option with a fresh crunch.
• As an Appetizer – Stick toothpicks in them and drizzle with extra sauce—great for parties or potlucks.
• My Favorite Combo – I love serving these with sesame noodles and a cucumber salad on the side—it’s fresh, flavorful, and satisfying without being too heavy.

Storage and Reheating Instructions

• Fridge – Store leftover meatballs in an airtight container for up to 4 days.
• Freezer – Freeze cooked (or uncooked) meatballs in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months.
• Reheat in Air Fryer – Heat at 350°F for 4–6 minutes until warmed through.
• Microwave – Reheat in 30-second bursts, covered, with a splash of water or sauce to keep them moist.
• Sauce Tip – If you’ve already tossed them in sauce, reheat on the stovetop gently over low heat to avoid burning the glaze.

Frequently Asked Questions

Can I make these meatballs ahead of time?

Yes! You can mix and shape the meatballs a day ahead—just store them covered in the fridge until you’re ready to cook. They also freeze beautifully before or after cooking.

What’s the best meat to use?

Ground pork gives the juiciest texture, but ground chicken or turkey are great, leaner options. Just be sure not to overcook them so they stay moist!

Can I bake these instead of air frying?

Absolutely. Bake at 400°F (200°C) for about 18–20 minutes, flipping halfway through. They won’t be quite as crispy but still delicious.

Do I have to use the sauce?

Nope! The meatballs are flavorful on their own, but the sauce really takes them to the next level. You can also drizzle it on the side or skip it if you’re short on time.

Are these meatballs spicy?

Not at all! They’re mild, sweet-savory with no heat. Want to spice them up? Add a little sriracha, chili garlic sauce, or red pepper flakes to the mix or sauce.

What’s the best way to keep leftovers juicy?

When reheating, add a splash of water or sauce and cover them. This keeps the meatballs from drying out whether you’re using a microwave, air fryer, or stovetop.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub — I’d love to see your creations!