Sticky Asian Meatballs

4.67 from 9 votes

Enjoy these Sticky Asian Meatballs as a meal, served over rice or as an appetizer with toothpicks. This simple to prepare meatball recipe is made with ground pork, and simmered in a sticky sauce full of Asian flavors like soy and ginger. The sauce is both sweet and savory with a little bit of heat from a dash or two of sriracha!

Prep Time10

Cook Time15

Additional Time15

Total Time40

Course: Pork

Cuisine: Asian

Keyword: Chinese meatballs, easy, glazed, over rice, recipe, skillet, sticky Asian Meatballs, sticky sauce

Servings: Servings

Calories: 671kcal

Author: Michaela Kenkel

Equipment

Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25", Black

Ingredients

For the Meatballs

1 pound ground pork
1/3 cup panko breadcrumbs
1 egg slightly beaten
2 cloves garlic minced
2 large green onions divided, bottoms minced and tops sliced
2 Tablespoons soy sauce
1/4 teaspoon black pepper
1/4 teaspoon ground ginger
dash of salt

For the Sauce

1/4 cup rice wine vinegar
2 cloves garlic minced
1/2 cup soy sauce
1 teaspoon sesame oil
1 teaspoon ground ginger
1/4 -1/2 teaspoon sriracha cater to your heat preference
1/4 cup brown sugar
1/3 cup honey
2 Tablespoons Cornstarch dissolved in 2 Tablespoons water

Optional for Serving

cooked rice sliced green onions, toasted sesame seeds

Instructions

In a bowl, add in pork, egg, garlic, minced green onion, soy sauce, ground ginger, panko, salt and pepper. Mix with your hands until combined. Don't overwork the meat. Place the bowl in the fridge for about 15 minutes to chill it.
To prepare the sauce add vinegar, garlic, soy sauce, sesame oil, ginger, sriracha and brown sugar. Over med-low heat simmer until the sugar is dissolved. (about 3 minutes or so) Stir in honey. Then add cornstarch mixture and the sauce will thicken. Remove from heat.
Using a Tablespoon form your meatballs. Place into a skillet brushed with about 2 teaspoons of sesame oil over medium heat, carefully turning them to brown them on all sides. Pork meatballs should reach an internal temperature of 165 degrees for them to be cooked safely.
Transfer meatballs to a paper towel-lined plate to remove excess grease. Clean your skillet. Place meatballs back in the skillet and pour the sauce over the top of them. Cover with a lid and heat on low until hot.
Garnish with green onions and toasted sesame seeds if desired. Serve over prepared rice.

Notes

I always use low sodium soy sauce. This recipe will get pretty salty if you don't. Chilling the meat before you form the meatballs helps to keep them round. I like to make them with a Tablespoon measuring spoon to keep them uniform.

Store leftovers in the refrigerator in an airtight container for up to 4 days.

Nutrition