Asian Meatballs with Edamame
This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Asian Meatballs with Edamame Recipe – Zesty and bold Asian beef meatballs cook together with tender edamame for an easy, low-carb, one-pan dish that’s loaded with lots of flavor and protein!
You’ve probably noticed that I love simple recipes that include a hearty protein and healthy veggies cooked together in one pan.
Perfect for quick weeknight dinners and meal preps, one-pot wonders are must-haves in any family’s regular arsenal of meal plans. And this doesn’t just apply to families in America: Nearly every culture from all corners of the globe have a set of staple traditional one-pan or one-pot recipes!
In fact, this Asian Meatballs with Edamame recipe was partially inspired by my love of classic spicy Moroccan meatballs tagine with fava beans. A tagine is a cooking vessel commonly used in North Africa, and is used to make the region’s version of one-pot meals.
I wanted a dinner that had the same easy-to-cook, high-protein concept but with bright ginger and sweet and spicy Asian flavors… And wow, does this dish deliver!
Easy Asian Meatballs with Edamame
This dinner concept is quick to make, requires just one pan, is high in protein, and can be enjoyed as a healthy and incredibly satisfying meal.
Plus, it is super easy to modify our recipe with gluten-free breadcrumbs and soy sauce to make a GF-friendly version. Serve as-is with just the meatballs and edamame as a lower carb dish, or as a stir fry over jasmine rice or brown rice for a complete dinner.
You will definitely be keeping this Asian Beef Meatballs and Edamame recipe on your go-to weeknight dinner list!
What Ingredients You Need
I love a good classic meatball recipe that can be easily jazzed-up.
For this Asian Beef Meatballs with Edamame dish, I started with my favorite meatball base and added just a few ingredients to get the right sweet and savory flavors. You can use whatever preferred protein you like!
Here’s what you need to make the best beef meatballs with an Asian-inspired twist:
- Ground beef
- Panko breadcrumbs
For the savory-sweet and perfectly spicy sauce:
- Soy sauce
- Brown sugar
- Red pepper
If you don’t have or don’t want to use cooking sherry to make the sauce, you can simply swap out with red wine vinegar or rice wine vinegar for a similar, albeit slightly less sweet, taste.
To complete the dish:
- Sesame seeds
I use frozen, shelled edamame for the easiest version of this recipe; you don’t even need to defrost!
How to Make Asian Beef Meatballs and Edamame
Because this meal only takes 30 minutes to make, I suggest that you go ahead and get the rice (or preferred side dish) started just before making the meatballs with edamame.
Here’s how to make bold ginger Asian meatballs with edamame in a bright, zesty soy sauce:
1. First, set a large sauté pan (or deep skillet) on the stovetop. Then set out a large mixing bowl and a measuring pitcher. In the bowl, mix the ground beef, grated onion, panko, minced garlic, grated ginger, egg and salt. Mix by hand until very smooth and even.
2. Set the skillet over medium heat. Use a 1 ½ tablespoon scoop to portion the meatballs out evenly. Roll them tightly by hand, then set them in the skillet.
You should have approximately 25-28 meatballs.
3. Gently shake the pan and sauté for just a few minutes, using tongs to turn the meatballs as they brown.
4. Meanwhile, combine the sherry, soy sauce, brown sugar, cornstarch, and crushed red pepper in the measuring pitcher. Mix well, and set aside.
5. Once the meatballs are brown on the outside, pour in the edamame and 2 cups water. Bring to a simmer.
6. Once the mixture is simmering, stir in the sauce. Continue to simmer for 5-10 minutes, until the meatballs are cooked through and the sauce has reduced and thickened. Continue to stir occasionally.
Stop and remove from the heat when the sauce is almost as thick as you want it. It will continue to thicken as it cools.
7. Lastly, stir in the scallions and sesame seeds.
Serve warm as-is, over rice, or with low carb cauliflower rice or broccoli rice.
Get the Complete (Printable) Asian Meatballs with Edamame Recipe Below. Enjoy!
Do Leftovers Keep Well?
Absolutely. This recipe is excellent for meal prepping to enjoy for dinner and lunches.
Leftover Asian Beef Meatballs with Edamame will keep well for up to 5 days in an airtight container in the fridge.
You can also keep tightly wrapped in the freezer for up to 3 months, either in one container or prepped in separate containers.
Are these Asian Meatballs with Edamame Gluten-Free?
To make gluten-free Asian Beef Meatballs simply use GF breadcrumbs in place of the panko and a soy sauce that does not contain gluten.
How Can I Make Asian Meatballs Without Beef?
We love using beef for the rich flavor and high fat content, but you can certainly swap out the ground beef in this recipe with your protein of choice. Try using ground chicken or turkey for a leaner meatball that still has lots of flavor!
Looking for More Marvelous Meatball Recipes?
- Thai Baked Turkey Meatballs
- Slow Cooker Cocktail Meatballs
- Cheesy Enchilada Meatball Sub Recipe
- Low Carb Spaghetti and Meatballs
- Saucy Greek Lemon Meatballs (Keftedes)
Asian Meatballs with Edamame
For the Beef Meatballs
- 1 pound ground beef
- ½ cup onion grated
- ½ cup panko breadcrumbs could be GF
- 3-4 cloves garlic minced
- 2 tablespoons fresh grated ginger
- 1 large egg
- ½ teaspoon salt
For the Sauce
- 1/3 cup cooking sherry
- ¼ cup soy sauce (could be GF)
- ¼ cup brown sugar packed
- 1 tablespoon cornstarch
- ½ teaspoon crushed red pepper
For the Full Dish
- 12 ounces shelled edamame (from freezer section)
- 2 cups water
- ½ cup chopped scallions
- 1 tablespoon sesame seeds
- Set a large sauté pan (or deep skillet) on the stovetop. Then set out a large mixing bowl, and a measuring pitcher.
- In the bowl, mix the ground beef, grated onion, panko, garlic, ginger, egg and salt. Mix by hand until very smooth and even.
- Set the skillet over medium heat. Use a 1 ½ tablespoon scoop to portion the meatballs out evenly. Roll them tightly by hand, then set them in the skillet. You should have approximately 25-28 meatballs.
- Gently shake the pan and sauté for 3-5 minutes. Use tongs to turn the meatballs, as they brown.
- Meanwhile, mix the sherry, soy sauce, brown sugar, cornstarch, and crushed red pepper in the measuring pitcher. Mix well.
- Once the meatballs are brown on the outside, pour in the edamame and 2 cups water. Bring to a simmer.
- Once the mixture is simmering, stir in the sauce. Continue to simmer for 5-10 minutes, until the meatballs are cooked through and the sauce has reduced and thickened. Stir occasionally. (Stop when the sauce is almost as thick as you want it. It will continue to thicken as it cools.)
- Turn off the heat and stir in the scallions and sesame seeds. Serve warm as-is, over rice, or with low carb cauliflower or broccoli rice.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
This whole recipe turned out so amazing! Such a delicious combo!
This looks so good! I really like edamame, can’t wait to try this recipe.
A nice twist on a classic!
This is really amazing! Packed full of flavors and so good!
These look so delicious! Can’t wait to make this!