General Tso Meatballs

So I like Asian food, but it isn’t something I crave. I also find Asian recipes difficult to make. For example, before this recipe, I tried to make a teriyaki sauce. It did not go well. I either added too much ginger or I wasn’t supposed to add any ginger at all! Not sure what happened though. When I failed, my boyfriend came to the rescue and said why don’t we try making General Tso meatballs.

And so we did! We cheated a little and used pre-made frozen meatballs I had already. I didn’t want to go to the grocery store when there were meatballs in the freezer. Completely my fault! But using frozen meatballs saved time and money, which is important if you are borderline hangry or have a large family to feed. If you do use frozen meatballs, make sure to buy regular ones and not the Italian versions. I don’t think Italian will complement the General Tso sauce.

We doubled the sauce and I honestly think it was enough to sauce half a bag of meatballs. When you make this recipe and think you can add more, go for it! We did add cornstarch to thicken the sauce and this helped it stick to the meatballs. I was worried the sauce would be too runny, but it wasn’t. If the sauce thickens too much, I suggest adding more soy sauce to get the texture you desire.

We served these on brown rice (because again I didn’t want to go to the grocery store for white rice) and it was delicious. I think the brown rice complimented the sauce better than white rice would have.

Let me know how your meatballs came out below!

General Tso Meatballs

  • Prep time: 5 minutes
  • Cook time: 15-20 minutes
  • Servings: 3-4


  • 1/2 bag frozen meatballs
  • 1 cup chicken broth
  • 1/2 cup low sodium soy sauce
  • 4 tbsp apple cider vinegar
  • 4 tbsp hoisin sauce
  • 2 tbsp honey
  • 4 tsp sesame seeds
  • 1 tbsp cornstarch


Preheat oven to 350°F. Place frozen meatballs on an oven rack. When the oven has been preheated, cook the meatballs for 15-20 minutes. You can also cook meatballs by the directions on the bag. Your choice!

While the meatballs are cooking, make your sauce! In a small pot, pour chicken broth, soy sauce, apple cider vinegar, and hoisin sauce. As the sauce begins to heat, add the honey. Once the mixture is at a boil, stir well and add cornstarch. Keep the heat on low-medium so the cornstarch thickens the sauce. If the sauce is too thick, add more soy sauce. Once the sauce is the desired consistency, put the heat on low and add sesame seeds.

When the meatballs are cooked, take a few at a time and add to the small pot with the sauce. Mix well. Slowly add more meatballs until you think you’ve added enough for the sauce to coat each meatball. I liked to have a little sauce leftover to add to my rice.

Serve on a plate of white or brown rice and enjoy!

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