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
If you just want the recipe, then feel free to click on the 'Jump To Recipe' button above. If you want some tips, tricks and serving suggestions for the recipe, you will find them in the post below. I try to include only useful information.
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?
Absolutely.
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.
Happy eating.
xx
Honey Ginger and Garlic Pork Meatballs
Ingredients
For The Meatballs
- 600 g Pork mince
- 1/2 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
- 1/2 cup tamari
- 1/2 cup mirin
- 2 tsp sesame oil
- 2 tbsp rice wine vinegar
- 1/4 cup raw honey
Instructions
- 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
- 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
Video
Notes
Nutrition
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.
If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3
Shelly says
I was just curious if you set aside some of the sauce to pour on after as in the picture or did you make more than what the recipe says? I made these once before (they are amazing!) but I can’t remember what I did 😬
Donna says
Hi Shelly, I just used what was in the recipe, I didn't make any more than that!
Sharon says
For the exact same reasons as Donna, I was looking for a meatball recipe with pork mince. A few minutes ago I took the meatballs out of the oven, had a small bite, and they are delicious! My son could not help himself, and declared this as one of the best (and he could live on Swedish meatballs if it was up to him).
Changes I made: no green onions (had none but I'll see to it to have some next time); no oil in oven pan, instead parchement paper just to ease the cleaning later; no panko and matzo meal instead.
The sauce was rather liquid and cannot see how it should be stickier, but I didn't mind. I poured the rest of the sauce into the pan with the meatballs when they were going in for the last 15 min. I added sesame seeds and dry chili flakes to the sauce - worked great. A spicy note seemed to go well with the theme.
I usually freeze the baked meatballs, and then they are defrozen in the microwave, as many as needed. Perfect for my son since he can do it himself.
Thanks, Donna. This will be a family regular for sure.
Donna says
I am so glad you loved them, and I am super curious about using parchment paper in the pan instead of oil, will have to check that out. Love that your son can heat them up by himself with the microwave, perfect!!
Shelly says
Donna, what sauce are you pouring on the meatballs in the picture? Did you reserve some?
Donna says
Hi Shelly, hope you got the last reply (sorry crazy busy with getting organised for Christmas over here), I just used what was in the recipe 🙂
Jocelyn (Grandbaby Cakes) says
These meatballs look wonderful!! Thanks for sharing!!!
Donna1 says
Oh thank you Jocelyn!
Lyle Ketterling says
This was great! Only problem was i could not tell when to add the Avocado oil, the instructions just say oil, oil and oil. There are a couple of oils being used in this recipe. coat is miss spelled in the instructions for #6.
Donna1 says
Thanks for the feedback Lyle, I am so glad you enjoyed them! I have updated the recipe to specify exactly where the avocado oil needs to be used just in case anyone else has this problem as well. Cheers
Liz says
These were amazing. I had to make a few adjustments (soy sauce instead of tamari, and rice wine vinegar and abpinch of sugar instead of mirin, brown rice noodles instead of soba) because my store selection was limited, but the flavors were still so great. I'm just regretting I didn't make more. Looking forward to trying the recipe as it is written, but even with a couple necessary tweaks, it still came out delicious! The kids loved it too.
Donna1 says
Oh I am SO glad Liz, especially that the kids loved them - that's always a huge bonus right!! Thanks so much for taking the time to pop back and let me know 🙂
Hayley says
After the time you stated my meatballs were still abit pink inside. Is the Sauce supposed to be thick because mine was still runny, what did I do wrong?
Donna1 says
Oh no, I am sorry to hear that Hayley. I have never had either of those problems with this dish, and we make it all the time! Maybe your meatballs were a little bit big? The sauce isn't super thick, it should be of a pourable consistency, but sticky enough to stick to the meatballs. I hope this helps!
Monica Le says
These sound delicious... and very Vietnamese inspired- yum. I can't wait to try this recipe!
Donna1 says
Hope you love them as much as we do 🙂
Jenni says
These meatballs looks so awesome!! Definitely saving this recipe!
Donna1 says
Oh thanks Jenni, they are always popular around here!
Katrin Nuernberger says
I am a huge meatball fan! This recipe is next on my list.
Kelvin Saul says
Me too Katrin! Don't they look scrumptious! Yay!
Katrin Nuernberger says
I am a huge meatball fan! This recipe is next on my list. Do you think it will taste good without the honey?
Donna1 says
The honey makes the sauce nice and thick and sticky, but you could try it with some maple syrup instead, I think that would still taste good 🙂 Let me know how you go!
Judy says
So many things I love about this recipe - easy instructions, quick prep time and the meatballs look fabulous! Thanks!
Donna1 says
Thanks Judy 🙂
J @Blessherheartyall says
You had me at Garlic and Meatballs! These look absolutely amazing! Yummy!
Donna1 says
Garlic is everything 🙂 Thanks!!
Platter Talk says
Used this recipe for recent cocktail party that I hosted. The crowd went wild! Than you. Excellent with Chardonnay, too.
Donna1 says
Oh I am so glad to hear this!! Thanks for letting me know 🙂 And I will be sure to try with some Chardonnay next time!
Platter Talk says
I used this recipe for a recent cocktail party. The crowd went wild! Simple & delicious. Thanks!!!
Mireille says
love the flavors in this = definitely one I have to try
Donna1 says
Hope you love it if you do!
Bintu - Recipes From A Pantry says
Love all the extra Asian flavours you had added to these. Bet they taste amazing.
Donna1 says
Oh they do 🙂
Nancy | Plus Ate Six says
Big kids love meatballs too - well this big kid does anyway ! Hey, I'm sure your husband's not going to panic whilst you're away but autocorrect has changed panko to panic in your recipe 🙂 I was writing up a ragu recipe a couple of weeks back and it kept changing it to argue!!!
Donna1 says
Haha thanks for letting me know Nancy 🙂 He did not panic, but he did go to bed at 8.30 every night 🙂