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    Home » Easy Dinners

    Deliciously Sticky Quick and Easy Sticky Asian Pork Meatballs

    Last Updated: Feb 15, 2022 • By Deborah Rainford • 1 Comment • About 6 minutes to read this article.. • This post may contain affiliate links

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    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.

    Asian pork meatballs with a sticky glaze in a white bowl. Aldi recipes.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients needed
    • Step By Step Instructions
    • Asian Meatball Top Tips
    • FAQs
    • Recipe

    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 for pork meatballs from Aldi.

    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

    mixing and rolling meatballs.

    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.
    Browning the Asian pork meatballs in a skillet. Aldi recipes

    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.
    Close up of meatballs with glaze.

    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

    What can I serve with these meatballs?

    I usually do fluffy white basmati rice, but you can do noodles, couscous or brown rice. Quinoa is also an option if that's your thing.

    What happens if I skip the crackers?

    Nothing! I add them more out of a misplaced sense of tradition than any real requirement. You could always try half the meatballs with crackers and half without to see which you like better.

    More Pork Recipes

    Easy pork curry

    30 Minute brown sugar pork chop

    Thanks so much for reading and cooking along with me! If you make this recipe or have a question, I’d love it if you left a comment and a rating. You can also follow along on Pinterest, Facebook and Instagram to see what we’re eating, pinning and a little behind the scenes too!

    Need help with meal planning? You can find our (Aldi ingredients only) weekly meal plans here! Sign up to receive them free every week or take our quick meal planning course and grab the blank meal planner and use all these recipes to create your own meal plans. 

    Recipe

    Sticky Asian Pork Meatballs

    Tender juicy pork meatballs baked to golden perfection and glazed with a sticky Asian sauce. Serve with rice and greens.
    5 from 1 vote
    Print Pin Rate
    Course: Easy Dinners
    Cuisine: Asian- inspired
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Servings: 16 meatballs
    Save This RecipeSaved!
    Author: Deborah Rainford

    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
    Metric - US Customary

    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

    1. It's best to have slightly wet hands when rolling the meatballs so they don't get sticky.
    2. 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.
    3. 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.

    Nutrition

    Calories: 39kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 295mg | Potassium: 20mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
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    What is FAQ?

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    What is FAQ?

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    Comments

    1. Nancy Moshier

      December 14, 2021 at 4:09 am

      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

      Reply

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