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These Asian style pork meatballs can be served alone as an appetizer or as a meal when served on top of rice. Add a side of pot stickers or egg rolls and you have an easy and delicious weeknight dinner!
The sauce for the meatballs is a sticky, sweet and mildly spicy glaze that’s absolutely fantastic. I was going to call these meatballs “sticky balls” but felt that name just wasn’t the best idea, especially for online searches. LOL
This meal comes together pretty quickly and will only take around 30 minutes to make. I like to bake my meatballs first and then add them to the simmering sauce afterwards. But you can definitely fry them in a skillet if you like.
My Asian style meatball recipe calls for ground pork, but ground beef, turkey or chicken can be substituted. I recommend this if you want to cut down on some of the fat in this recipe. However, using a different type of ground meat as a low-fat option may result in a drier meatball.
WHAT YOU WILL NEED
GROUND PORK, BEEF OR CHICKEN. I prefer ground pork in this Asian style meatball recipe, but ground beef, ground turkey or ground chicken will work.
SOY SAUCE. You can substitute Tamari (gluten free) or Coconut aminos (soy free) if you like.
GARLIC & GINGER. This is a recipe where you can get away with using jarred garlic and ginger paste and it really cuts down on time. Use whatever you have on hand.
HONEY. I’ve only used honey in this recipe, but I feel that agave would work too.
SESAME OIL. Sesame oil is not a cooking oil but an ingredient. I add a small amount to the meatballs as well as the sauce. (opt for toasted sesame oil when possible).
THICKENER. I prefer cornstarch as a thickener in my Asian style pork meatballs, but arrowroot powder or Xanthan gum may work. However, I do not recommend using flour in this recipe.
SPICE. Sriracha is my choice in this recipe because it gives it a subtle spiciness and blends well into the sweet sauce.
MIRIN. This is a Japanese cooking wine that adds some umami flavor to the sauce. Rice vinegar can be substituted as well as Sake but I would start with 1 tbsp of each and then taste the sauce. I use Mirin in most of my stir fries and fried rice recipes.
WHAT TO DO
- FORM THE MEATBALLS. Add all of the ingredients into a bowl and form the meatballs into ping-pong sized balls. Yes, use your hands! Wear gloves or wash thoroughly afterwards.
- BAKE THE BALLS. Place the meatballs on a sheet pan lined with parchment paper and bake in a 400-degree F oven for 20 minutes or until the center of the meatball is at 150 degrees using a thermometer.
- MAKE THE SAUCE. While the meatballs are in the oven start making the sauce and keep on low heat until the balls are ready to go in.
- MAKE THE RICE: Prepare the rice according to the package instructions while the meatballs are in the oven.
- TOSS AND SERVE. Once the meatballs are cooked, add them to the pan with the sauce and garnish with green onion or cilantro. Serve on top of rice or cauliflower fried rice.
If you are looking for some other appetizer ideas, then check out my recipes for SOUTHWESTERN EGG ROLLS, CRAB RANGOON DIP or WHIPPED RICOTTA, HONEY & GOAT CHEESE DIP.
Please let me know what you think of this recipe by leaving a comment, question or a star rating below!
ASIAN STYLE PORK MEATBALLS
Ingredients
Meatballs
- 1 lb. Ground pork, turkey, beef or chicken
- 1 tbsp Soy sauce see note for gluten free options
- 1 clove Garlic
- 1 tsp Ginger or ginger paste
- 1 tsp Toasted sesame oil
- ½ tsp White pepper black pepper can be subbed
Sauce
- ⅓ cup Soy sauce see note for gluten free options
- 1 tsp Cornstarch see note for gluten free options
- 2 tbsp Honey
- 2 tbsp Mirin
- 1 clove Garlic minced
- 1 tsp Ginger or ginger paste
- 1 tsp Sriracha
- 1 tsp Toasted sesame oil
Garnish
- 1 stalk Green onions diced
- Cilantro
Instructions
Meatballs
- Preheat oven to 400 degrees F and line a sheet pan with parchment paper.
- In a large bowl combine the ingredients by hand and form into ping-pong sized balls. Place on sheet pan and bake for 20 minutes (or until internal temperature is 150 degrees.)
Sauce
- While the meatballs are in the oven, add the sauce ingredients to a large skillet and heat on low. In a separate pan, cook the rice according to package (if using).
- Place cooked meatballs into the skillet with the sauce and cook for a couple of minutes making sure to coat the meatballs evenly.
- Top with chopped green onions (scallions) and cilantro. Serve with rice.
Notes
- Substitute Tamari for the soy sauce
- Substitute arrowroot powder or Xanthan gum for the cornstarch. Cornstarch is naturally gluten free.
- Use fresh ginger and fresh garlic.
