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Asian Meatballs

Yesterday was one of those days where it felt like everything was going wrong. You know those days – my hair just wouldn’t work out right, I spilled coffee all over myself, my phone died at 2 pm with no charger in site, and on and on and on. I won’t bore you with all the details, except this one more. It’s part of the story. I promise. Knowing I needed to relax, I decided to walk to the grocery store about a mile from my apartment to buy chipotles to make these Chipotle Meatballs, one of my favorite meals. Yes, food definitely always cheers me up. Except they were out of chipotles. Ugh. Usually the cans are dusty but today they were sold out. Just my luck. But it actually was lucky because it pushed me to try a new recipe that turned out delicious. These simple Asian meatballs, inspired by Cooking Light, are a great simple weeknight meal. We ate ours with veggies sauteed in Teriyaki sauce and some cauliflower rice. These would also be delicious with ground pork, chicken, or turkey.

Next time I make these, I would love to add a dipping sauce? Any ideas?

Asian Meatballs
Servings: 4
Serving Size: 5 meatballs
Nutritional Info: 191.2 calories, 9.1g of fat, 3.5g carbohydrates, .3g dietary fiber, 24g of protein
Weight Watchers® PointsPlus®: 5 *


  • 1 lb ground beef, 93% lean
  • 6 cloves of garlic, minced
  • 1 tbsp minced cilanto
  • 1/2 tbsp minced ginger
  • 1/4 cup minced green onions
  • 2 tbsp brown sugar
  • 3 tbsp soy sauce
  • 1-2 tbsp Srircha or other Asian hot sauce
  • 1 tbsp dark sesame oil
  • 1/4 tsp salt


  1. Preheat your oven to 400 degrees.
  2. In a large mixing bowl, mixed together all of the ingredients except the ground beef.
  3. Add the ground beef and mix together with your hands until just combined. Then roll out 20 meatballs. They will be about 1-1.5 inches in diameter.
  4. Heat a skillet over medium high heat. Spray with a touch of cooking spray. Add the meatballs and cook for 4 minutes until browned on all sides.
  5. Finish cooking the meatballs in the oven for an additional 7-8 minutes or until cooked through. You can do this by placing your skillet in the oven if it is oven safe. If not, just pour the meatballs into a glass pan that has been sprayed with cooking spray and finish in the oven.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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4 Response to Asian Meatballs

  1. Danielle R on June 8, 2012

    i made these tonight for myself for dinner and they are AMAZING! i can’t wait to have more for lunch tomorrow :) thanks for the great recipe!!

  2. Shannon on July 21, 2012

    I made these today and they are awesome! I doubled the recipe so I can use them as freezer meals this week!
    Thanks for the recipe!

  3. KER on September 14, 2012


    Am new to the site and am excited to find recipes that already count the WW points. I am, after regaining weight, trying to follow WW, but I prefer the old plan to the new plan, so I am winging it.

    Made this last night and it was delicious! Very flavorful. My husband and 8 year old loved it and were surprised it was a WW recipe.

    Regarding the meatballs – I followed the recipe exactly, only I used ground turkey (only because I had it on hand and was too lazy to go to the store). I also used asian soy sauce, which has a stronger taste and is thicker/darker than kikkoman. I think I would either use kikkoman next time or reduce the amount of the asian soy sauce next time, as it was a little too much, but they were truly yummy and naturally made a very tasty sauce.

    Also, I have not cooked using Srircha sauce before, but I got it for this recipe and think that it is KEY! Don’t skip it or try to substitute with something else, as it makes the meatballs have an enormous range of flavor: spicy, sweet, and tangy all at the same time.

    I might also try baking the whole thing, rather than pan frying and then finishing off in the oven. May not get the same browning effect as in the pan, but I think it will be a little healtier and hopefully just as tasty.

    Re stir-fry veggies – I used bottled terriyaki for the veggie stir fry for the side, and think I will try just straight stir fry next time, as the flavors of the sauce on the meatballs were too similar. Also, will make with some white rice, too, as that seemed to be missing.

    Looking forward to trying some of your other recipes, too.

  4. Weight Watchers Meal Plan 10/8 – 10/14 | Meal Plan Girls on October 8, 2012

    […] – Asian Meatballs (5 for 5 pts.), Salad (0 pts.), Light Ranch Dressing (2 […]


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