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.
Self Saucing Honey Ginger and Garlic Pork Meatballs
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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.
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.
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.
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.
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
Technically yes, however Panko breadcrumbs will give the meatballs a better texture as they do not become soggy as regular breadcrumbs would.
Yes.
However, check the salt content as different brands of soy sauce can vary greatly.
They can, however, the sauce will not have that classic silkiness that coats the meatballs and instead will be more of a watery consistency.
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.
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.
Yes.
Cook on low for 6-8 hours or on high for 3-4 hours.
Happy eating.
xx
Recipe
Honey Ginger and Garlic Pork Meatballs
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
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
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.
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Janae says
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.
Donna says
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.
dayle says
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.
Donna says
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!
Laura says
Delicious! Saved recipe to make again. Thank you for sharing.
Donna says
Yay, so glad you enjoyed it!
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 🙂