Asian Pork Meatballs

Asian Pork Meatballs are tossed in a sticky hoisin-based sauce, made all in one pan AND are ready in only 30 minutes.

I love to serve these pork meatballs on their own as an appetizer (you can set out toothpicks) or as part of dinner. To round out the meal, pair them with cooked white rice or sesame ramen noodles. For a veggie I like to serve with steamed broccoli or these honey soy carrots.

Jump to:

• Why I love this recipe
• Ingredients
• Variations and Substitutions
• Step by Step Instructions
• Frequently Asked Questions
• Recipe Tips
• Leftovers and Freezing
• Related Recipes
• Recipe
• Reviews

Why I love this recipe

• 30 Minute Recipe
• One-Pan Recipe - Hello, easy clean up!
• Sticky and Saucy

Ingredients

• Ground Pork
• Panko Breadcrumbs
• Egg - This helps act as a binder for the meatballs
• Spices - Garlic Powder, Onion Powder, Ground Ginger, Black Pepper
• Olive Oil
• Rice Vinegar
• Chili Garlic Sauce
• Low Sodium Soy Sauce
• Hoisin Sauce - For other recipes to use the hoisin try this Slow Cooker Hoisin Chicken or Sheet Pan Cashew Chicken.
• Honey
• Cornstarch - To make a slurry with water. This helps thicken the sauce.
• Sesame Seeds and Sliced Green Onions - For a garnish

Variations and Substitutions

• Other Ground Meat - You can swap in another ground meat like ground chicken or even ground beef. The flavor will be different but still delicious.
• Store-Bought Sauce - Instead of making the homemade sauce, you can also buy a bottle of a store-bought asian sauce (such as a Sesame Teriyaki Sauce, Mandarin Orange Sauce, or other Stir Fry Sauce.)

Step by Step Instructions

Asian pork meatballs are made all in one pan and take less than 30 minutes start to finish!

1. Mix Meatballs - Mix up the meatball ingredients in a large bowl. I like to do this with my hands - be careful not to over mix!
2. Form Meatballs - Roll into ~1.5 tablespoon sized balls. I like to use a small cookie scoop to make quick work of this.
3. Cook Meatballs - Heat a large sauté pan or skillet to medium heat. Add a little oil and cook the meatballs until browned on all sides and cooked through. If your pan is smaller, you'll need to cook in batches.
4. Make Asian Sauce - Set aside cooked meatballs and lower the heat to medium-low. Add all sauce ingredients (except for the cornstarch and water). Stir while heating. Once combined, add the cornstarch slurry and whisk while bringing to a simmer. Allow to simmer, while whisking, for a few minutes until thickened.
5. Add Meatballs to Sauce - Add the meatballs back to the pan with the sauce and gently flip to coat.
6. Serve and Enjoy - Sprinkle with sesame seeds and sliced green onions, if using. Serve and enjoy!

Frequently Asked Questions

Recipe Tips

• Don't Over Mix - Don't overwork the pork meatball mixture or they can become dense and tough.
• Equal Sized Meatballs - I like to use a 1.5 tablespoon sized cookie scoop to make sure that the meatballs are the same size so they cook evenly.
• Use an Internal Thermometer - Checking the internal temperature is the best way to know that they are done so you don't risk over or undercooking them. The internal temperature should read 165 degrees F.
• Keep Warm in a Crockpot - If you're serving as an appetizer, you can transfer the finished meatballs and sauce to a crockpot set to Warm.

Leftovers and Freezing

Leftovers -  Leftovers can be stored in the fridge for up to 4 days.

Reheating – You can reheat leftovers in a pan on the stove, in a 350 degrees F oven until warmed, or in a crockpot on Low.

Related Recipes

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