Make the Asian slaw, by combining all of the slaw ingredients together in a large bowl. Cover, and refrigerate to let marinate until ready to serve.
Prepare your meatball glaze by whisking together all of the ingredients for the sauce. Set aside.
Prep the meatballs. In a large mixing bowl combine all of the ingredients for the meatballs until well combined. Roll out 48 1-inch meatballs. I used a standard-sized cookie scoop to make them all evenly sized.
Heat a drizzle of olive oil in a large skillet or wok over medium/high heat. Cook the meatballs until they are golden brown on all sides and cooked through, about 10 minutes.
Turn the heat down to medium/low heat and add the glaze to the pan. Evenly coat all of the meatballs in the sauce. Allow the glaze to thicken and stick to the meatballs
Serve the meatballs with romaine lettuce and my homemade Asian slaw. Enjoy!
Servings 8
Serving Size 6 meatballs
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Note: You will have lots of extra slaw. My husband and I had an extra side of slaw with our meatballs and it’s just as delicious on its own!
This recipe make 48 meatballs.
For the Meatballs (including the glaze - does not include coleslaw):
Please note that my nutrition label is approximate and has slight rounding.