Recipe: Asian Meatballs with Sriracha Sauce

This recipe comes to us courtesy of one of our favorite customers, Aaron Vance. He’s a great supporter of local farms, and we love following along on social media to see what he’s been cooking up.

Check him out on Instagram at @aaronjvance!

Serves about 4

Meatball Ingredients
1lb ground sausage – Bowling Green Farm
1/4 cup green onions – Dicot Farm
1/4 cup bread crumbs – See Note 1 below
1 egg – Bowling Green Farm

Meatball Seasonings
1 tablespoon miso – See Note 2 below
½ teaspoon sesame seeds – See Note 3 below
1 teaspoon soy sauce
Salt and pepper to taste

Sriracha Sauce Ingredients
2 1/4 teaspoon corn starch
1 1/2 teaspoon cold water
2 1/2 teaspoon sesame oil (toasted preferred)
1 clove garlic
1/4 teaspoon ground ginger
1/3 cup brown sugar
1/3 cup soy sauce
1/4 cup water
1 1/2 teaspoon sriracha

Ingredients for Completing Dish
4 cups cooked rice
2 cups shredded carrots
2 cups shredded cabbage
2 limes, quartered
1/4 cup sliced green onions – Dicot Farm
2 teaspoons sesame seeds - See Note 3 below



  1. Preheat oven to 400 degrees and ensure a rack is in the middle of the oven
  2. In mixing bowl, beat the egg to combine
  3. Add remaining ingredients to include seasonings
  4. With your hands, mix until all the items are combined, let rest for 4-5 minutes to allow breadcrumbs to soak up liquids

Optional Bonus Step – In a small frying pan, cook up a small amount of the meat mixture for a taste test. Adjust the seasoning to obtain the taste you want. Repeat until you are satisfied with taste.

  1. Cover the baking sheet with aluminum foil (optional)
  2. Using your hands, roll the meat mixture into 1 1/2-inch to 2-inch balls, placing onto the baking sheet. Leave space between meatballs
  3. Place in a preheated oven and cook for 15 to 20 minutes. Since every oven is different, be sure to check after 10 minutes and continue checking until the meatballs are 160 degrees or no longer pink


  1. In a small bowl, combine corn starch and 1 1/2 teaspoons of water. Set aside.
  2. Mince the garlic clove
  3. Heat sesame oil over medium heat
  4. Add garlic to sesame oil and cook for 1 minute, until fragrant
  5. Add the soy sauce, 1/4 cup water, brown sugar, ground ginger, and srircaha 
    Note – Add more or less srircaha to your desired taste
  1. Bring everything to a boil and then down to a simmer
  2. Add the corn starch and water mixture, mix well
  3. Keep simmering until thickened

Completing Dish

  1. Combine meatball and sauce together after everything is cooked
  2. Serve with rice, shredded cabbage and carrots
  3. For garnish, sprinkle with green onions, sesame seeds along with lime slices 

Note 1 – For the best breadcrumbs, use leftover stale homemade bread. Using whatever method you have, break it up into crumb-sized pieces (blender, food processor, knife, etc). The next best option is panko bread crumbs, but any store-bought breadcrumbs you have will work. 

Note 2 – I use a miso soup mix called Miso and Easy which I purchased online. You can use miso paste, just be sure to do the bonus step and taste test your meat mixture.

Note 3 – I prefer toasted sesame seeds which you can buy from the store or you can toast your own. Just place sesame seeds in a dry pan and heat over medium heat, moving around often. As soon as they start toasting, remove from the pan and place on a plate. If you leave in the pan, they will quickly burn!