Instant Pot Asian Meatballs are the perfect meal if you do not have a lot of time but want a dish with a lot of flavor. These savory meatballs hit all the right notes for a super supper.
This Instant Pot Asian Meatballs is a favorite because it only takes about 25 minutes from start to finish for the entire meal and it is such a nice change from conventional meatballs due to the umami flavor that is packed into them.
If cooking in your Instant Pot is your new favorite kitchen appliance, check out these amazing recipes.
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What makes this recipe great? The flavor! Asian sauces are bursting with flavor. Here are the most popular asian sauces.
- 30 Minute Meal: Thirty minutes or less.
- Easy Ingredients: All found in pantry.
- Family Friendly: Meatballs are fun!
- Adaptable: Can make it spicier or sweeter if you like, also change up the meat or go meatless.
- Makes Great Leftovers: Wonderful the next day!
What You Need to Make Asian Meatballs
Ingredients
Meatballs:
- Ground beef
- Eggs
- Panko
- Green onions
- Garlic
- Ginger paste
- Olive oil
Sauce:
- Ketchup
- Worcestershire sauce
- White wine vinegar
- Honey
- Soy sauce
- Ginger paste
- Ground black pepper
- Rice
- Water
Equipment
How to Make Instant Pot Asian Meatball Recipe- Step by Step
- Make Meatballs: First, in a large bowl, mix together all of your meatball ingredients. Next, divide your meat mixture into 10 sections and roll each into meatballs.
- Prepare Pot: Second, add 1 cup of water and trivet to the inside of your Instant Pot. Then put meatballs on top of the trivet. (Stacked if needed)
- Rice: Third, using a tall trivet, place your water and rice together in a pressure safe dish.
- Cook: Set your Instant Pot to High Pressure for 7 minutes. Do a quick release.
- Sauce: Meanwhile, stir together everything for your sauce.
- Finish: Lastly, remove meatballs and use a pastry brush to brush the sauce on. Finally serve your meatballs over your rice. Top with sesame seeds and green onions.
Common Questions About Instant Pot Asian Meatballs
Below, in this recipe, beef is used. However, you can use, ground chicken, turkey, ground pork or a combination.
Of course, Hoisin Sauce, Fish Sauce or Oyster Sauce can all be used for the sauce.
Absolutely, just increase or decrease your cook time by a few minutes.
Truly, it depends on the recipe. This is why.
Store in an airtight container for up to 4 days in the fridge or the freezer for up to 3 months, really they are a great freezer meal.
Expert Tips for Making Asian Meatballs
- Add Vegetables: Utilize mushrooms, broccoli, carrots, edamame, or any other vegetables that you prefer.
- Heat: Red Pepper flake or siracha can add a nice unexpected kick.
- Variation tip: Feel free to make the meatballs bite size for a great appetizer or starter.
- Alternate cooking method tip: If you have no Instant Pot, make in a large Skillet and the rice in a rice cooker.
- Dietary consideration tip: Make with your favorite rice, brown, wild, long grain or jasmine.
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Instant Pot Asian Meatballs
Ingredients
- 2 lb. ground beef
- 2 large eggs
- ½ cup breadcrumbs
- 4 green onions, chopped (plus more for garnish)
- 1 tbsp garlic, minced
- 1 tbsp ginger paste
- 1 tsp olive oil
- Sauce:
- ⅔ cup ketchup
- ¼ cup Worcestershire sauce
- 2 tbsp white wine vinegar
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 tbsp ginger paste
- ½ tsp. ground black pepper, freshly
- Rice:
- 1 cup rice
- 1 ¼ cup water
Instructions
- In a large bowl, mix together all of your ingredients for your meatballs.
- Divide your meat mixture into 10 sections. With the palm of your hand, place the meat inside and roll into a ball.
- Add 1 cup of water to the inside of your Instant Pot. Place the trivet inside. Place each meatball on top of the trivet. Your meatballs can be stacked if need be.
- Using a tall trivet, place your water and rice together in a pressure safe dish. You can use Pyrex bowls, Bundt pan, or even loaf pans!
- With your lid on, close the sealing valve. Set your Instant Pot to High Pressure for 7 minutes.
- While your meat and rice are cooking, mix together everything for your sauce in a medium sized bow. Set aside.
- After the time has finished, do a quick release.
- Carefully remove everything from your IP or allow the insides to cool.
- Once your meatballs have been removed, use a pastry brush to brush the sauce on your meatballs. Use as much or as little as you would like!
- Serve your meatballs over your rice. Top with sesame seeds and green onions! Enjoy!
Expert Tips
- Add Vegetables: Utilize mushrooms, broccoli, carrots, edamame, or any other vegetables that you prefer.
- Heat: Red Pepper flake or siracha can add a nice unexpected kick.
- Variation tip: Feel free to make the meatballs bite size for a great appetizer or starter.
- Alternate cooking method tip: If you have no Instant Pot, make in a large Skillet and the rice in a rice cooker.
- Dietary consideration tip: Make with your favorite rice, brown, wild, long grain or jasmine.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
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These asian meatballs were so tasty. I yummed and pinned to make again later.
You can’t go wrong with meatballs in our house!
Thank you so much for sharing this amazing asian meatballs recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!