Baked Sichuan-Ginger Meatballs
Prep time
Cook time
Total time
Spicy, peppery Sichuan meatballs with plenty of fresh garlic and cumin, topped with a sweet and sticky sauce. Perfect for your next party!
Serves: 35-40 small meatballs
For the Meatballs:
  • 2 pounds ground beef
  • 2 eggs, lightly beaten
  • ½ yellow onion, grated or finely minced
  • 6 cloves garlic, grated or finely minced
  • 1 2-inch knob of ginger, grated or finely minced
  • ½ cup plain breadcrumbs
  • ¼ cup Earthy Spicy Tingly Sichuan Peppercorn and Cumin Sauce (found at Whole Foods – alternatively, use 2 tablespoons chili oil + 1 tablespoon miso paste + ½ teaspoon cumin)
  • 2 teaspoons kosher salt
For the Sweet & Sticky Sauce:
  • 1 cup orange marmalade
  • 3 tablespoons Earthy Spicy Tingly Sichuan Peppercorn and Cumin Sauce
  • 1 tablespoon rice wine vinegar
  • ½ teaspoon sesame oil
  • freshly sliced scallions, for garnish
  • sesame seeds, for garnish
  1. Preheat your oven to 400 degrees F. In a large bowl, whisk together your eggs, grated onion, grated garlic, grated ginger, breadcrumbs, Earthy Spicy Tingly sauce, and salt. Add in the ground beef and mix with a wooden spoon or your hands until well combined. Line two baking sheets with parchment paper and spray with non-stick spray, if you have it. Roll each meatball into 2 tablespoon-sized balls and place on your baking sheets until you've used all of the meat. Bake for 15 minutes, until cooked through and lightly browned.
  2. While the meatballs bake, make your sauce. In a small saucepan, whisk together your marmalade, Earthy Spicy Tingly sauce, vinegar, and sesame oil. Place over medium-high heat and cook, stirring often, until slightly thickened, about 5 minutes. Remove from the heat and set aside (if you want to make these for a party, you can cover and refrigerate the meatballs at this point until you are ready to brush them with the sauce).
  3. When your meatballs are ready, remove them from the oven. Turn the oven up to broil. Brush each meatball with a bit of your sauce, then return to the oven and broil for 1-2 minutes, until lightly caramelized (watch them so that they don't burn). Sprinkle with sliced scallions and sesame seeds and serve with toothpicks. These make great leftovers and will keep well, covered and refrigerated, for up to 3 days.
Recipe by The Crepes of Wrath at