This Honey Garlic Asian Meatballs & Broccoli Skillet features chicken and pork meatballs seasoned with Asian flavors and cooked in a sticky sweet and savory honey garlic sauce. Easy to make in just one skillet, this is a flavorful dish for any weeknight dinner.
We are a little obsessed with Asian flavors in this house. In fact, I make this Asian inspired dipping sauce/marinade that is undeniably Steve’s favorite sauce of all time. He has asked me on multiple occasions what we have in the house that we can slather in the sauce. We have used it as a marinade for pork, a sauce for salmon, and even a dipping sauce for pot stickers. I don’t have that sauce recipe for you today (although, I should definitely share it soon now that I am thinking about it!). But I do have something even better.
These Honey Garlic Asian Meatballs are so easy to make and so flavorful. The perfect weeknight meal when you are craving Asian flavors but are short on time.
The meatballs are made from a combination of ground pork and chicken (or just substitute all of one or the other), and flavored with lots of Asian inspired flavors. I like to shape the meatballs into smaller size meatballs using a cookie or melon baller, which makes it super simple and quick to get evenly sized meatballs. Then the meatballs and broccoli get cooked up in a single skillet and coated in a sweet and savory honey garlic sauce. Served over a bed of rice, this Honey Garlic Asian Meatball & Broccoli Skillet is sure to be a favorite for your family as well.
My goal for this Honey Garlic Asian Meatball & Broccoli Skillet was to bring in the flavors of my favorite homemade pot stickers with a sweet and savory gyoza inspired dipping sauce, but in a meal that was much quicker to make (because as much as I love homemade pot stickers, they take forever to fold). I also added in some broccoli to channel beef and broccoli vibes (another favorite of ours) and make this dish more of a complete one skillet meal.
How Do I Serve These Honey Garlic Asian Meatballs?
When serving as a dinner, I like to spoon these Honey Garlic Asian Meatballs and Broccoli right over some cooked jasmine rice. You could also use fried rice. We often have both in the freezer, so it makes for an easy dinner. Other options include rice noodles or cauliflower rice.
I love playing with different toppings and garnishes for these meatballs. Some of my favorites include:
- Toasted sesame seeds
- Thinly sliced green onions
- Cilantro
- Chili onion crunch
If you want to serve these Honey Garlic Asian Meatballs as an appetizer or for a party, you can even skip the broccoli and just serve the meatballs coated in the honey garlic ginger sauce.
Can I Make These Honey Garlic Asian Meatballs Ahead?
Another great thing about these Honey Garlic Asian Meatballs is that they are great to make ahead and keep in the freezer too. I like to make a double batch of the meatballs and freeze half. You can freeze them cooked or uncooked, but I think cooked is easiest. Then when ready to eat, just thaw, heat in a skillet, and toss with the broccoli and sauce as instructed in the recipe below.
If you freeze the meatballs, I recommend laying them out on a baking sheet first to freeze individually, then transferring to a bag or container so that they don’t clump together.
Looking for More Quick Weeknight Dinner Recipes?
If you are looking for other weeknight dinner recipes that pack a flavorful punch and are ready in no time, check out the recipes below:
- Maple Mustard Salmon, Brussels Sprouts, & Sweet Potato Sheet Pan Dinner
- Oven Baked Chicken Thighs with Fennel and Lemon
- Crockpot White Chicken Chili
- Pan Seared Pork Chops with Basil, Peaches, and Brussels Sprouts
- Easy Crockpot Salsa Verde Chicken
If you make this Honey Garlic Asian Meatball & Broccoli Skillet recipe, don’t forget to comment and rate the recipe below. You can also share your photos and tag me @NamasteHomeCooking on Facebook or @NamasteHomeCooking on Instagram. I love to hear what friends think of my recipes!
Honey Garlic Asian Meatballs & Broccoli Skillet
Ingredients
- ½ lb each ground chicken & ground pork (can substitute all chicken or pork if desired)
- 1 clove garlic (grated)
- 1 tbsp grated ginger
- 2 green onions (thinly sliced)
- 1 tbsp soy sauce
- 1 pinch black pepper
- 2 tbsp cornstarch
- ¼ cup grapeseed oil (or other high heat oil such as avocado oil)
- 2 cups broccoli florets
Honey Garlic Sauce
- ¼ c soy sauce
- 2 tbsp sweet chili sauce
- 2 tbsp honey
- 2 cloves garlic (grated or finely minced)
- 1 tbsp ginger (grated)
- Pinch of chili flakes
- ¼ cup water
- 1 tbsp cornstarch
Garnishes
- Sesame seeds
- Sliced green onions
- Cilantro
- Cooked rice
Instructions
- Add ground chicken and pork, 1 clove grated garlic, 1 tbsp grated ginger, sliced green onions, 1 tbsp soy sauce, and a pinch of black pepper to a large bowl. Using hands or a rubber spatula, mix until just combined (don’t over mix).
- Using a 1 tbsp cookie scoop, scoop meatball mixture out into even balls. The meatballs may be sticky and a little delicate, this is OK.
- Add 2 tablespoons cornstarch to a flat bowl or pie dish. Gently, roll the meatballs in cornstarch, coating evenly.
- Add oil to skillet over medium heat. Cook meatballs about 10 minutes, turning after a couple of minutes, until all sides are evenly seared and meatballs are fully cooked (the interior temp should reach at least 165°)
- While meat cooks, whisk all 8 ingredients for sauce in a small bowl.
- Remove meatballs from skillet and set aside. If there is a lot of grease in the skillet drain until about 2 tablespoons remains (enough to just coat the bottom of the skillet with a thin layer). Add broccoli, and cook about 5 minutes over medium heat.
- Add sauce, and return meatballs to skillet. Cook until sauce thickens, about 4 – 5 minutes.
- Serve over rice, topped with sesame seeds, green onions, and chopped cilantro as desired.