Let’s walk through how to make these Sticky Asian Meatballs!

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This temperature is perfect for getting the meatballs nice and crispy on the outside while keeping them juicy on the inside.
2. Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef (or chicken), panko breadcrumbs, egg, green onions, garlic, ginger, soy sauce, and sesame oil. Use your hands to mix everything together, but don’t overwork it! You just want to combine it until it’s evenly mixed—overmixing can make the meatballs tough.
3. Form the Meatballs: Using your hands, scoop out about 1 to 1 1/2 tablespoons of the meat mixture and gently roll them into balls. Try to make them uniform in size so they cook evenly. You should get about 18-20 meatballs, depending on the size.
4. Bake the Meatballs: Place the meatballs on a baking sheet lined with parchment paper or a silicone mat. Bake for 15-20 minutes, or until they’re browned on the outside and cooked through (you can check by cutting one open). While the meatballs are baking, get started on the sauce.
5. Make the Sticky Sauce: In a small saucepan, combine the soy sauce, honey, rice vinegar, hoisin sauce, sriracha, sesame oil, cornstarch, and water. Bring it to a simmer over medium heat, whisking frequently to prevent lumps. As the sauce heats up, it will begin to thicken. Let it simmer for 3-4 minutes until it reaches a syrupy consistency. If the sauce gets too thick, you can add a little more water to loosen it up.
6. Coat the Meatballs: Once the meatballs are cooked, carefully transfer them to a large bowl. Pour the sticky sauce over the meatballs, tossing them gently to coat each one completely in the sauce. Be sure to scoop up all that delicious sauce from the pan!
7. Serve and Enjoy: Serve the meatballs immediately, garnished with extra green onions or sesame seeds if you like. They’re perfect over a bed of steamed rice or with a side of crispy vegetables.