These Asian pork meatballs are a weeknight saviour. They're made with lean meat so we're keeping it healthy, but that sticky Asian sauce is drinkable! Baked or fried the choice is yours. Either way, they'll be on repeat all winter long.
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These meatballs are so easy to make. All you need is one bowl and one pan. The meatballs get mixed with fresh ginger and garlic and tossed in a glorious sticky salty-sweet glaze. Serve over rice or noodles for the perfect Asian inspired dinner.
If you're looking for more meatball recipes you can try these Italian Meatballs in Tomato Sauce, Thai red curry meatballs, or try these 10 healthy one-pot meals.
Why You'll Love This Recipe
- They're quick and easy to make.
- This recipe uses lean pork so the meatballs stay moist but have much less fat than usual.
- They get browned on the stovetop and finished in the oven to keep it all easy and fuss-free.
Ingredients needed
- lean pork mince- you can use turkey mince here too.
- 1 egg- helps to bind the meatballs
- 4 cream crackers- these are optional. Breadcrumbs or crushed crackers are really traditional in meatballs. They're not always necessary but I do it more out of habit and tradition than anything else.
- fresh ginger
- fresh garlic
- demerara sugar
- soy sauce
- hoisin & garlic sauce
- peanuts
- basil/ coriander
Step By Step Instructions
Step 1 & 2
- Place the pork mince, fresh ginger, garlic, egg and crackers in a medium bowl. Using a wooden spoon (or your hands) mix well.
- Roll the mince into meatballs in large tablespoon balls. Place on a baking tray to get ready for browning.
Step 3 & 4
- In an oven safe pan, heat the oil over medium heat. Brown the meatballs in batches until they're each golden on all sides. You may want to do this in batches so that you have time to turn each meatball without them over browning.
- Place all the meatballs in back in the pan and set aside while you make the glaze.
- To make the glaze, mix the hoisin garlic sauce, soy sauce, ginger and garlic together in a small bowl or jug. Add in some water until your desired consistency is reached. Pour the sauce over the meatballs and bring to a gentle simmer.
Step 5
- Place the meatballs into the preheated oven (180c) for about 15-20 minutes, until the meatballs are cooked through and the sauce has thickened to a glaze.
Asian Meatball Top Tips
- It's best to have slightly wet hands when rolling the meatballs so they don't get sticky.
- You can make the meatballs up to the browning process and then freeze them for up to 3 months, so you always have a dinner in the freezer ready to go.
- The sauce will last in the fridge for up to 1 week, so you can make a double batch and have it on chicken or bowls of noodles throughout the week.
FAQs
More Pork Recipes
30 Minute brown sugar pork chop
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Recipe
Sticky Asian Pork Meatballs
Ingredients
For the meatballs
- 500 g lean pork mince
- 1 egg
- 6 cream crackers crushed
- 1 inch piece fresh ginger grated
- 3 cloves garlic minced
- 2 tablespoons olive oil
For the sauce
- 1 pack hoisin and garlic sauce 120g
- 80 ml soy sauce
- 3 tablespoons demerara sugar
- 2 tablespoons cider vinegar
- 2-4 tablespoons water
For serving
- basmati rice
- dry roasted peanuts or cashews chopped
- basil and coriander chopped
Instructions
- Preheat the oven to 180ºC.
- Place the pork mince, fresh ginger, garlic, egg and crackers in a medium bowl. Using a wooden spoon (or your hands) mix well. Roll the mince into meatballs in large tablespoon balls. Place on a baking tray to get ready for browning.
- In an oven safe pan, heat the olive oil over medium heat. Brown the meatballs in batches until they're each golden on all sides. You may want to do this in batches so that you have time to turn each meatball without them over browning.
- Place all the meatballs back in the pan and set aside while you make the glaze.
- To make the glaze, mix the hoisin garlic sauce, soy sauce, ginger and garlic together in a small bowl or jug. Add in some water until your desired consistency is reached. Pour the sauce over the meatballs and bring to a gentle simmer.
- Place the meatballs into the preheated oven (180c) for about 15-20 minutes, until the meatballs are cooked through and the sauce has thickened to a glaze.
Notes
- It's best to have slightly wet hands when rolling the meatballs so they don't get sticky.
- You can make the meatballs up to the browning process and then freeze them for up to 3 months, so you always have a dinner in the freezer ready to go.
- The sauce will last in the fridge for up to 1 week, so you can make a double batch and have it on chicken or bowls of noodles throughout the week.
Nancy Moshier
I need recipe in Farenheight & US mmeasurements, not metric, please. It sounds delicious. I've n ber made pork meatballs before & want to make these b