If you’re anything like me and adore Asian-inspired flavors, this recipe is a keeper. These Asian Style Meatballs with Rice Noodles are my go-to when I want something quick, easy, and utterly satisfying after a long day. While this dish isn’t rooted in any specific tradition, it brings together the best of Asian-style cooking with bold flavors and fresh ingredients — and it’s still better than takeout!
I used to think meatballs belonged only in Italian cuisine, paired with marinara and spaghetti. But the more I explored global recipes, the more I discovered how versatile meatballs really are. From creamy Swedish gravies to tangy Japanese glazes, and even Eastern European soups, there’s a version in nearly every culture. Cooking, to me, is a way to travel — and with this dish, you’ll be hopping across Asia with just a forkful.
These juicy meatballs are packed with ginger, garlic, and green onion, and tossed in a sweet and spicy umami glaze. Served over tender rice noodles and topped with a fresh Nuoc Cham sauce, the dish is vibrant, flavorful, and ready in under 30 minutes.
TIP: Freeze extra uncooked meatballs on a tray, then store in a bag for a quick future meal!
Asian Style Meatballs with Rice Noodles
Course: 🍽️ Food u0026amp; Recipes4
servings10
minutes20
minutes320 per serving
kcalIngredients
- For the Meatballs:
1 lb. ground beef
1 lb. ground pork
2/3 cup breadcrumbs
2 eggs
1/2 cup chopped green onion
4 garlic cloves, minced
2 teaspoons grated ginger
2 teaspoons salt
1 teaspoon sesame oil
1 teaspoon white pepper
- For the Asian Glaze:
6 tablespoons hoisin sauce
4 tablespoons soy sauce
2 tablespoons sriracha (adjust to taste)
- For the Nuoc Cham Sauce:
8 tablespoons water
6 tablespoons seasoned rice vinegar
4 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons sugar
2 small chili peppers, thinly sliced
- For Garnish:
1 cup shredded veggies (carrot, cucumber, etc.)
2 jalapeños, thinly sliced
Small bunch of cilantro
2 tablespoons sesame seeds
8 oz rice noodles
Directions
- Preheat your oven to 400°F.
- In a large bowl, combine all meatball ingredients and mix well with your hands until evenly incorporated.
- Line a baking sheet with foil. Shape the meat mixture into 1 1/4-inch balls using wet hands and place on the sheet.
- Bake for 7 minutes, flip with a fork, and bake another 8–10 minutes until fully cooked and golden.
- While meatballs cook, boil rice noodles in salted water for 2–4 minutes until tender. Drain, rinse briefly in cold water, and divide among 4 bowls.
- In a small bowl, whisk together the hoisin, soy, and sriracha for the glaze.
- In a separate bowl, mix all Nuoc Cham sauce ingredients and set aside.
- Toss the cooked meatballs in the Asian glaze until well coated.
- Top each noodle bowl with glazed meatballs, shredded veggies, jalapeño, and cilantro.
- Sprinkle with sesame seeds and drizzle with Nuoc Cham sauce. Serve immediately.
