Easy-to-prepare meatballs with an Asian flair.

Foodie Favorite: Asian Meatballs

Serve with zoodles, spaghetti squash or pasta

By Sarah FreebornKENOSHA.COM

A fourth generation Kenosha native, Freeborn is fueled by a desire to build community through her culinary skills in the kitchen. The Tremper High School graduate loves trying new recipes as well as creating unique ones of her own.


  • 1 lb ground beef
  • 2 cloves garlic, minced
  • 1/2 tsp fresh ginger, shredded
  • Pinch of red pepper flakes
  • 2 tbsp Bragg Liquid Aminos or soy sauce
  • 1/2 cup beef broth
  • 1 tbsp Xylitol or brown sugar (optional) 
  • Green onions, for garnish


In a large bowl, mix together beef, garlic, ginger, red pepper flakes and 1 tablespoon of liquid aminos/soy sauce. Form into small meatballs and place in a non-stick pan. On high heat, sear the meatballs until the outside is browned. In a small bowl, mix together beef broth, 1 tablespoon of liquid aminos/soy sauce and xylitol/brown sugar. Add broth mixture to the pan and continue cooking until sauce thickens. Serve with zoodles, spaghetti squash or pasta. Top with green onions. Enjoy!