Asian Cocktail Meatballs

These little meatballs are the perfect party food. Serve them with toothpicks.

Serves: 8Hands-on: 30 minutesTotal: 40 minutesDifficulty: Easy

Serves: 8


  • 2 lbs. ground beef
  • 1 medium onion, peeled and minced
  • 1⁄4 cup finely chopped water chestnuts
  • 4 large eggs, lightly beaten
  • 3 Tbsp. soy sauce, divided
  • 1 cup breadcrumbs
  • 1 tsp. ground black pepper
  • 4 cloves garlic, peeled and minced
  • 2 Tbsp. sesame oil
  • 1⁄2 cup ketchup
  • 1 tsp. ground ginger
  • 1 Tbsp. brown sugar


  • Preheat oven to 400°F.
  • Combine ground beef, onion, water chestnuts, eggs, 2 tablespoons soy sauce, breadcrumbs, pepper, and garlic. Mix well and form into 3⁄4-inch balls.
  • Sauté the balls in oil in a pan over high heat until browned, then drain and arrange them on a baking sheet. Bake for 10 minutes, or until cooked through.
  • Combine the ketchup, remaining 1 tablespoon soy sauce, ginger, and sugar in a mixing bowl and set aside.
  • Skewer each meatball with a toothpick and serve hot with the ketchup sauce.