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Asian Style Meatballs

15-Minute Asian Style Meatballs

Renée Robinson

Got 15 Minutes? Transform a Bag of Thawed Frozen Meatballs into Solid Deliciousness Using 4 Ingredients.

I had a surprise occurrence in my grocery delivery order. I received four bags of frozen beef meatballs which I did not order. When I called to report it, I was told to keep the meatballs, free of charge. This has become almost a game for me. What can I do with these? I’ve already cooked them with pasta and tomato sauce and tossed them into a Vietnamese type soup.

This time around, I was thinking about how much I love the simple combination of soy sauce/butter, and decided to go with it. I started by browning the thawed meatballs in a little butter. I removed them from the skillet and added some butter to the hot pan. After it had browned nicely I poured in soy sauce. It bubbled ferociously and I removed it from the heat. After adding the meatballs back into the pan and stirring them around, they essentially absorbed most of that glorious browned butter and soy mixture.

I knew a squeeze of lime juice would be good on them and some sliced scallions added a nice acid punch. This is my family’s favorite take on the meatballs, so far. They’re juicy and the soy butter sauce is so much more than the sum of its parts. Even after the meatballs are all finally used up, I will make this again with homemade meatballs. But all in all, I’ve had fun coming up with ways to use my unexpected delivery.


15-Minute Asian Style Meat Balls

Recipe by Renée Robinson



Thaw a bag of frozen meatballs, cook them up in butter and soy sauce, squeeze on some fresh lime juice, and garnish with sliced scallion. Voila! A fabulous main course in 15 minutes.

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  • 24 ounce bag of frozen beef meatballs, thawed

  • 3 - 4 tablespoons salted butter, divided

  • 3 tablespoons soy sauce

  • 1 lime

  • 2 scallions, sliced into thin slivers


  • Heat 1 tablespoon butter in a 12 inch non-stick skillet over medium high heat. Add the meatballs and brown on all sides. Remove the meatballs from the skillet.
  • Add 2 tablespoons butter to the same skillet and let the butter cook until it begins to brown and smell nutty. Add the soy sauce and let it bubble for a minute or two. Return the meatballs to the skillet, reducing the heat, turning the meatballs until they've absorbed most of the sauce. If it should look dry, add another tablespoon of butter.
  • Remove the meatballs to a platter. Cut the lime in half and squeeze one half over the meatballs. Scatter with the sliced scallions and serve with additional lime wedges cut from the remaining lime half. Enjoy!

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