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    Home » All Recipes

    Author: Donna | Published: Apr 26, 2020 |

    Honey Ginger and Garlic Asian Pork Meatballs

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    asian pork meatballs

    Honey Ginger and Garlic Asian Pork Meatballs are sticky little balls of flavor the whole family will love. Baked, not fried, they make their own super sticky sauce right there in the baking tray. The sauce is just perfect for pouring over some cooked egg noodles and topping with some green onions when serving up for a super easy meal. Easily frozen, making them perfect for meal prepping.

    6 meatballs on a grey plate with soba noodles, spring onions and a small jar of sauce on the side
    Serve the noodles with the sauce on the side and some soba noodles for a complete meal.

    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 on most requested meals.

    These pork meatballs are super easy to make with a list of simple ingredients.

    They are always well received by everyone in the family.

    You are going to need:

    • pork mince (ground pork): go for a blend that has some fat still in it. If you get a lean ground pork variety, they are likely going to become very dry when baked;
    • panko bread crumbs: these can be found in the Asian or international section of most well stocked grocery stores. These are preferred over nrmal breadcrumbs as they do not become soggy when baked, giving the meatballs a better cocnsistency and texture;
    • crushed garlic: I use 3 cloves in this recipe, however if you are a big fan of garlic go on ahead and add some more. You can also use the prepared garlic paste if preferred;
    • fresh ginger: in a pinch you can sub in some ground ginger, but fresh is best here for a real pop of flavor;
    • sesame seeds;
    • sesame oil;
    • green onions;
    • egg;
    • avocado oil: or cooking oil of choice. I have used ghee and olive oil with good results;
    • tamari: you can sub in plain soy sauce if prefered, however be sure to check the salt content as not all soy sauces are created equally;
    • mirin: this can be found in the Asian or international section of most well stocked grocery stores. If you cannot locate mirin, you can make a substitute by using rice vinegar and sugar (you will need ½ teaspoon of sugar for every tablespoon of rice vinegar);
    • raw honey: you can use agave syrup or maple syrup if prefered;
    • rice wine vinegar: another one found in the Asian or international section;
    • cornstarch: this thickens up the sauce and gives it a great consistency that will coat the meatballs. You can leave it out if prefered, but you won't get that classic silky consistency;
    • and of course salt and black pepper.

    You may also want some soba noodles, black sesame seeds, and chopped green onions to serve.

    Sauce being poured over a platter of 6 pork meatballs served with noodles
    Pour the sauce over the meatballs when serving.

    Assembly Instructions

    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.

    The meatballs themselves are super easy to make.

    In a large mixing bowl (or a food processor if you prefer) simply combine the pork, breadcrumbs, garlic, ginger, sesame seeds, sesame oil, green onion, egg, and salt and pepper and mix well to combine.

    Using a tablespoon or a cookie scoop, roll the meat mixture into balls, and set aside.

    Heat a roasting tray in the oven.

    Once the roasting tin is hot, pour in the avocado oil, add the meatballs, and pop back into the oven for 5 minutes.

    This stops the meatballs from sticking to the tray.

    TIP: use a deep-sided roasting tray, like the kind you would bake a roast in. This makes it easier to toss the meatballs in the sauce when they are ready.

    Make The Sauce

    Place the tamari, mirin, sesame oil, vinegar, and honey into a small bowl and mix to combine.

    Add in the cornstarch and whisk to combine.

    Simple.

    Pour the sauce over the meatballs and toss carefully to coat (this is where using a deep-sided roasting tray comes in handy).

    Pop the whole thing back into the oven for 15 mins until you have juicy meatballs that are cooked through.

    Honey Ginger and Garlic Pork Meatballs
    Sprinkle some black sesame seeds on top for color and a little pop of extra flavor.

    Serving The Meatballs

    Once the meatballs have cooked through it is time to serve.

    I love to serve my pork meatballs as a main dish with some soba noodles, a sprinkle of black sesame seeds, and some thinly sliced green onions.

    You could also serve:

    • with some Lemon and Garlic Air Fryer Broccoli;
    • with a side of zucchini noodles (zoodles);
    • with some lettuce leaves, slices of cucumber and sliced chilies;
    • with some fried cabbage;
    • with an Asian style slaw salad;
    • with a sprinkle of red pepper flakes;
    • with a side of Garlic Pepper Skillet Green Beans.
    Air fryer broccoli piled in a white bowl with fresh lemon wedges
    A simple side of broccoli makes for a perfect meal.

    Can Ground Pork Meatballs Be Frozen?

    Absolutely.

    To freeze you are simply going to:

    • prepare the pork mixture as detailed in the instructions,
    • 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,
    • once frozen, transfer the meatballs to a ziplock bag, frrezer bags, or other freezer-safe container, and pop back into the freezer 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 an air fryer basket and fry for 10 minutes or until heated through (165 degrees), shaking the basket halfway through frying.

    This makes these pork meatballs perfect for meal prepping or preparing for a busy week coming up.

    Spanish meatballs recipe
    Looking for more meatball recipes for the family? Try these Smoky Spanish Style Meatballs.

    Storing Leftovers

    Leftover pork meatballs should be stored in an airtight container in the fridge for 3-4 days if they are stored correctly.

    To further extend the life of the meatballs, you can also freeze them in the sauce.

    Simply pop into a freezer-safe container and freeze for up to 3-4 months.

    Frequently Asked Questions

    Can I use normal breadcrumbs?

    Technically yes, however Panko breadcrumbs will give the meatballs a better texture as they do not become soggy as regular breadcrumbs would.

    Can I use soy sauce rather than tamari?

    Yes.
    However, check the salt content as different brands of soy sauce can vary greatly.

    Can these meatballs be made without cornstarch?

    They can, however, the sauce will not have that classic silkiness that coats the meatballs and instead will be more of a watery consistency.

    Can pork meatballs be frozen?

    Yes.
    You can freeze them before cooking, or after cooking depending on preference. Please see detailed instructions above under the heading 'can ground pork meatballs be frozen' for more information.

    Can I use a different type of meat?

    Yes.
    I have used ground turkey, ground chicken, and ground beef mince in this recipe before and it has worked just as well.
    Please be mindful that chicken and turkey mince is a lot leaner, and tends to become a bit dry when not watched carefully when cooking.

    Can Asian Pork Meatballs be made in the slow cooker or crock pot?

    Yes.
    Cook on low for 6-8 hours or on high for 3-4 hours.

    Happy eating.

    xx

    Recipe

    Sauce being poured over a platter of 6 pork meatballs served with noodles

    Honey Ginger and Garlic Pork Meatballs

    Whole Food Bellies
    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.
    4.61 from 167 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipes!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main
    Cuisine Asian
    Servings 8 serves
    Calories 353 kcal

    Clicking any equipment link above will earn me a small commission at no extra cost to you.

    Ingredients
     
     

    For The Meatballs

    • 1.5 lbs (600g) pork mince
    • ½ cup panko breadcrumbs
    • 3 cloves garlic crushed
    • 2 tablespoons ginger finely grated
    • 2 teaspoons sesame seeds
    • 2 teaspoons sesame oil
    • 2 green onions finely chopped
    • 1 egg lightly beaten
    • 1 tablespoon 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
    • ¼ cup raw honey
    • 2 tablespoons rice wine vinegar
    • 2 teaspoon sesame oil
    • 1 tablespoon cornstarch
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 425F (220C)
    • 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.

    Video

    Notes

    To Freeze
    Prepare the pork mixture, roll into balls, and place on a piece of parchment paper on 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.

    Nutrition

    Calories: 353kcalCarbohydrates: 20gProtein: 17gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 86mgSodium: 1001mgPotassium: 313mgFiber: 1gSugar: 13gVitamin A: 68IUVitamin C: 2mgCalcium: 35mgIron: 2mg
    Tried this recipe?Leave a comment HERE and let us know how it was!

    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.

    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
    • Smoked Meatballs from Cook What You Love
    « One Pan Creamy Garlic Chicken with Potatoes and Garden Herbs
    Warm Pesto Chicken and Cheese Dip Recipe »
    82.9K shares
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    Reader Interactions

    Comments

    1. Janae says

      March 26, 2021 at 5:15 am

      This was amazing! However; I thought the calories you had listed were correct. When I entered this into My Fitness Pal though instead of the 254 calories you have listed per serving it is actually 492! That a HUGE difference and I was very disappointed when I realized how huge my meal was with the 200 calories of pasta as well. It was delicious, but for the amount you get (4 little meatballs) it isn't very filling.

      Reply
      • Donna says

        March 29, 2021 at 4:40 pm

        Hi Janae, sorry I can't help with the calories or the nutrition calculators. They are notoriously incorrect and jump all over the place depending on the specific brand of ingredient you are using, which is why I have a disclaimer at the bottom of the recipe card.

        Reply
    2. dayle says

      February 25, 2021 at 1:47 am

      These meatballs are excellent. I used the recipe for the meatballs as written, up to the point of rolling. I made these into mini meatballs and baked on a parchment lined sheet pan without the sauce. Some of the meatballs went into a bok choy, rice noodle, and ginger soup. I guess you could call it Asian Wedding Soup? It was so good. I made a large batch of the soup and portioned it into containers for the freezer. I put the meatballs into a freezer bag. Now whenever the mood strikes, I just put a containers worth of the soup in a pan, add some of the frozen meatballs, heat it up, and I have an easy, delicious meal.

      Reply
      • Donna says

        February 26, 2021 at 9:37 am

        How clever are you, that soup sounds amazing and it is SO nice to have things ready to grab out of the freezer, makes life so much easier!

        Reply
    3. Laura says

      July 31, 2020 at 2:02 pm

      Delicious! Saved recipe to make again. Thank you for sharing.

      Reply
      • Donna says

        August 03, 2020 at 11:44 am

        Yay, so glad you enjoyed it!

        Reply
    4. Shelly says

      December 19, 2019 at 2:50 am

      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 😬

      Reply
      • Donna says

        December 20, 2019 at 4:05 pm

        Hi Shelly, I just used what was in the recipe, I didn't make any more than that!

        Reply
    5. Sharon says

      November 03, 2019 at 3:10 am

      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.

      Reply
      • Donna says

        November 12, 2019 at 11:27 am

        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!!

        Reply
      • Shelly says

        December 19, 2019 at 10:32 am

        Donna, what sauce are you pouring on the meatballs in the picture? Did you reserve some?

        Reply
        • Donna says

          December 20, 2019 at 4:05 pm

          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 🙂

          Reply
    6. Jocelyn (Grandbaby Cakes) says

      October 18, 2017 at 10:32 am

      These meatballs look wonderful!! Thanks for sharing!!!

      Reply
      • Donna1 says

        October 18, 2017 at 7:39 pm

        Oh thank you Jocelyn!

        Reply
    7. Lyle Ketterling says

      August 12, 2017 at 11:26 am

      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.

      Reply
      • Donna1 says

        August 13, 2017 at 1:38 pm

        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

        Reply
    8. Liz says

      February 28, 2017 at 3:12 pm

      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.

      Reply
      • Donna1 says

        March 01, 2017 at 8:02 am

        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 🙂

        Reply
    9. Hayley says

      February 20, 2017 at 10:03 am

      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?

      Reply
      • Donna1 says

        February 26, 2017 at 7:45 pm

        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!

        Reply
    10. Monica Le says

      December 04, 2016 at 8:13 pm

      These sound delicious... and very Vietnamese inspired- yum. I can't wait to try this recipe!

      Reply
      • Donna1 says

        December 06, 2016 at 8:50 pm

        Hope you love them as much as we do 🙂

        Reply
    11. Jenni says

      December 02, 2016 at 4:08 am

      These meatballs looks so awesome!! Definitely saving this recipe!

      Reply
      • Donna1 says

        December 06, 2016 at 8:55 pm

        Oh thanks Jenni, they are always popular around here!

        Reply
    12. Katrin Nuernberger says

      November 30, 2016 at 6:38 am

      I am a huge meatball fan! This recipe is next on my list.

      Reply
      • Kelvin Saul says

        April 28, 2018 at 4:14 am

        Me too Katrin! Don't they look scrumptious! Yay!

        Reply
    13. Katrin Nuernberger says

      November 30, 2016 at 6:37 am

      I am a huge meatball fan! This recipe is next on my list. Do you think it will taste good without the honey?

      Reply
      • Donna1 says

        November 30, 2016 at 6:18 pm

        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!

        Reply
    14. Judy says

      August 28, 2016 at 10:10 am

      So many things I love about this recipe - easy instructions, quick prep time and the meatballs look fabulous! Thanks!

      Reply
      • Donna1 says

        August 29, 2016 at 8:50 am

        Thanks Judy 🙂

        Reply
    15. J @Blessherheartyall says

      August 28, 2016 at 9:25 am

      You had me at Garlic and Meatballs! These look absolutely amazing! Yummy!

      Reply
      • Donna1 says

        August 29, 2016 at 8:50 am

        Garlic is everything 🙂 Thanks!!

        Reply
    16. Platter Talk says

      August 28, 2016 at 9:01 am

      Used this recipe for recent cocktail party that I hosted. The crowd went wild! Than you. Excellent with Chardonnay, too.

      Reply
      • Donna1 says

        August 29, 2016 at 8:51 am

        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!

        Reply
    17. Platter Talk says

      August 28, 2016 at 8:56 am

      I used this recipe for a recent cocktail party. The crowd went wild! Simple & delicious. Thanks!!!

      Reply
    18. Mireille says

      August 28, 2016 at 8:42 am

      love the flavors in this = definitely one I have to try

      Reply
      • Donna1 says

        August 29, 2016 at 8:51 am

        Hope you love it if you do!

        Reply
    19. Bintu - Recipes From A Pantry says

      August 28, 2016 at 1:32 am

      Love all the extra Asian flavours you had added to these. Bet they taste amazing.

      Reply
      • Donna1 says

        August 29, 2016 at 8:52 am

        Oh they do 🙂

        Reply
    20. Nancy | Plus Ate Six says

      July 29, 2016 at 8:52 pm

      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!!!

      Reply
      • Donna1 says

        July 31, 2016 at 2:03 pm

        Haha thanks for letting me know Nancy 🙂 He did not panic, but he did go to bed at 8.30 every night 🙂

        Reply
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    Hello and welcome, I'm Donna!

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    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

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