Honey Ginger and Garlic Pork Meatballs are sticky little balls of flavor the whole family will love. Baked, not fried, and they even make their own super sticky sauce right there when they are baking - perfect for pouring over some noodles when serving up.
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Self Saucing Honey Ginger and Garlic Pork Meatballs
What is it with kids and meatballs?
If I were the betting kind, I could place money on it that if I asked my kids what they wanted for dinner they would reply with ‘pizza or meatballs’ every.single.time.
And I can literally count the times they have had meatballs on two hands, but it’s still up there.
Aren't these little chubby hands just the cutest? My 3 year old won't nap anymore so she has become my assistant during 'styling time' when the youngest is napping.
What Makes This The Best Pork Meatballs Recipe?
I picked up some nice pork from the farmers market the other day, and decided to finally give in and make them up a little batch of Asian pork meatballs.
Half for them this weekend as mama is not going to be home (woohoo), and half for the freezer for when the next inevitable request comes along.
These pork meatballs are baked, not fried, and the sauce they are baked in makes a great sauce for pouring over some noodles and veg when you are ready to serve up.
Can Ground Pork Meatballs Be Frozen?
To freeze simply:
- prepare the pork mixture,
- roll into balls and place on a piece of parchment paper or a baking tray,
- pop the baking tray into the freezer until the meatballs are completely frozen,
- transfer to a ziplock bag, and freeze until ready to use.
To reheat the frozen meatballs you can either:
- Oven: To reheat, place the frozen meatballs in an ovenproof pan or baking dish and cover with foil. Bake at 150°C/300°F for approx. 30 minutes, or until hot all the way through.
- Airfryer: Place a single layer of frozen meatballs in air fryer basket and fry for 10 minutes or until heated through (165 degrees) shaking basket halfway through frying.
Looking for more quick and delicious weeknight meals? Check out these lovelies:
- Baked Turkey Meatballs with Ricotta
- Quick Vietnamese Pork and Riced Broccoli Bowl
- Pork and Vegetable San Choy Bow
- Crock Pot Korean Style Meatballs from Chase Studio
Are your kids meatball crazy as well?
I would love to hear from you if you try them out, so be sure to pop back and leave a comment.
Honey Ginger and Garlic Pork Meatballs
For The Meatballs
- 600 g Pork mince
- ½ cup panko breadcrumbs
- 3 cloves garlic crushed
- 2 tbsp ginger finely grated
- 2 tsp sesame seeds
- 2 tsp sesame oil
- 2 green onions finely chopped
- 1 egg lightly beaten
- 1 tbsp avocado oil (or cooking oil of choice)
- salt and pepper to taste
- soba noodles, black sesame seeds and chopped green onions to serve
For The Sauce
- ½ cup tamari
- ½ cup mirin
- 2 tsp sesame oil
- 2 tbsp rice wine vinegar
- ¼ cup raw honey
- 1 tbsp cornstarch
- Preheat oven to 425F
- Pop the pork, breadcrumbs, garlic, ginger, sesame seeds, sesame oil, green onion, egg, and salt and pepper into a large bowl and mix well to combine
- Place a large deep-sided roasting tray (like the kind you would bake a roast in) in the oven for 5 minutes or until very hot
- Using a tablespoon, roll the pork mixture into balls and set aside. Once the roasting tin is hot, pour in the avocado oil, and add the meatballs. Pop into the preheated oven and cook for 5 minutes
- For the sauce, place the soy tamari, mirin, sesame oil, vinegar and honey into a small bowl and mix to combine. Add in the cornstarch and whisk to combine.
- Remove the meatball tray from the oven. Pour the honey mixture over the meatballs and toss carefully to coat. Pop back into the oven for 15 mins
- Serve the meatballs with the noodles and a sprinkle of black sesame seeds and green onions
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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