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Sweet + Tangy Asian Meatballs

Chili Pepper Ranch Wagyu Meatballs


  • 1lb Chili Pepper Ranch Ground Beef

  • 1 teaspoon toasted sesame oil

  • 1/2 cup breadcrumbs

  • 1/4 teaspoon ground ginger

  • 1 large egg

  • 2 cloves garlic, minced


  1. Preheat oven to 400 degrees F.

  2. Line a baking sheet with parchment paper.

  3. In a large bowl, combine all ingredients. Stir until well combined. Roll the mixture into 1 1/2-inch meatballs, forming about 20 meatballs.


  5. Place meatballs onto the baking sheet and bake for 12 minutes, or until all sides are browned.

Sweet + Tangy Asian Sauce

  • 20 - 30 Chili Pepper Ranch Wagyu Meatballs

  •  2/3 cup Hoisin sauce

  •  1/4 cup soy sauce

  •  1/4 cup rice vinegar

  •  2½ teaspoons minced garlic

  •  1 tablespoon Sriracha sauce

  •  2 tablespoons sesame seeds (Optional)

  •  fresh parsley, chopped (Optional)

  1. While the meatballs are in the oven, prepare the Sweet + Tangy Asian sauce.

  2. In a large deep fry (non stick) pan, set over medium heat, combine Hoisin sauce, soy sauce, rice vinegar, garlic, and Sriracha sauce. Bring the mixture to a low simmer, then reduce the heat to low and cook for 2-3 minutes.

  3. Remove the meatballs from the oven. Add meatballs to pan with sauce and gently roll to coat with sauce. Let meat balls simmer in sauce on low for 10-15 minutes, stirring occasionally to move meatballs around.

  4. For appetizer, serve garnished on a platter or bowl with toothpicks. If you have extra sauce, pour it in a bowl for dipping.

  5. For meal, serve meatballs in a bowl covered in extra sauce and garnished alongside a bowl of rice and vegetables.

(Can put into a small crockpot to keep warm if entertaining a large group)

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