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Asian-Inspired Beef Meatballs

  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Servings: 6
  • Course: Side Dish

Sautéed mushrooms, celery and garlic add flavor and help keep calories in check and portions hearty in this easy Asian meatball recipe. Make a batch on the weekend, then serve in lettuce wraps or atop steamed brown rice with baby bok choy for a quick weeknight dinner.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Lining your pan with Reynolds Wrap® Non-Stick Aluminum Foil is a great way to make sure foods don't stick and helps make clean up easy!


  • 8 ounces mushrooms, chopped
  • 1 small onion, chopped
  • 1 stalk celery, sliced
  • 4 cloves garlic
  • 1 tablespoon extra-virgin olive oil
  • ½ cup fine dry breadcrumbs
  • 1 8-ounce can water chestnuts, drained and finely chopped
  • ¼ cup finely chopped scallions, plus more for garnish
  • 2 tablespoons Shaoxing or dry sherry
  • 1 tablespoon finely chopped fresh ginger
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 pound lean ground beef
  • Reynolds Wrap® Non-Stick Aluminum Foil


Step 1

Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.

Step 2

Preheat oven to 450°F. Line a large rimmed baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil, with the non-stick (dull side) facing up.

Step 3

Add breadcrumbs, water chestnuts, 1/4 cup scallions, Shaoxing (or sherry), ginger, salt and pepper to the cooled vegetables; stir until combined. Add beef and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.

Step 4

Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.

Step 5

Garnish with additional scallions, if desired.

Freeze baked, cooled meatballs in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for about 25 minutes.

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