If you're looking for a quick, flavor-packed dinner that feels a little elevated but is still easy enough for a weeknight, these Asian Pork Meatballs are it. They're juicy, tender, and coated in a savory-sweet soy glaze that makes them completely irresistible.
As a cookbook author and professional recipe developer, I'm always looking for recipes that deliver big flavor without complicated steps, and this is one I come back to again and again. It's simple, reliable, and perfect for busy nights when you still want something homemade.
Serve these over rice with fresh toppings, and you have a complete meal that feels just as good as takeout.
If you're looking for more meatball recipes, check out our: Greek Chicken Meatballs, Spicy Meatballs, or Marry Me Chicken Meatballs.
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Why You'll Love This Recipe
- Juicy, tender meatballs with bold flavor
- Simple ingredients you likely already have
- Perfect balance of savory, sweet, and slightly spicy
- Great for meal prep and leftovers
- Easy to serve as bowls, appetizers, or lettuce wraps
Can You Freeze Asian Pork Meatballs?
Yes, these meatballs freeze very well.
Let the meatballs cool completely, then transfer to a freezer-safe container or bag. For best results, freeze them without the glaze and add the sauce fresh when reheating.
Ingredients
Here are the ingredients you'll need for this recipe:
For the Meatballs
- Ground pork: rich and flavorful, keeps the meatballs juicy
- Egg: helps bind everything together
- Panko breadcrumbs: creates a light, tender texture
- Garlic: adds savory depth
- Fresh ginger: brings brightness and warmth
- Soy sauce: seasons the meat and adds umami
- Sesame oil: adds a nutty, aromatic flavor
- Sriracha (optional): adds a subtle heat
- Salt: enhances all the flavors
- Black pepper: adds balance and mild spice
- Green onions: add freshness and light onion flavor
- Avocado oil: used for searing and creating a golden crust
For the Soy Glaze
- Soy sauce: base of the glaze with deep savory flavor
- Honey: adds sweetness and helps the glaze caramelize
- Rice vinegar: balances the sauce with acidity
- Sriracha: adds heat and depth
- Cornstarch slurry (optional): thickens the glaze for a glossy finish
For Serving
- Sesame seeds: add texture and a subtle nutty flavor
- Cooked white rice: the perfect base to soak up the sauce
- Green onions: add freshness and crunch
See recipe card below for quantities.
Directions
Make the meatball mixture
Preheat oven to 400°F and line a baking sheet with parchment paper. In a large bowl, combine ground pork, egg, panko breadcrumbs, garlic, ginger, soy sauce, sesame oil, sriracha, black pepper, and green onions. Mix until just combined.
Sear the meatballs
Roll the mixture into 1½-inch meatballs. Heat avocado oil in a large oven-safe skillet over medium-high heat. Add the meatballs and sear for about 2 minutes per side, until browned. They do not need to be cooked through. Bake for 10 minutes.
Make the glaze
In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sriracha, and ginger. Bring to a simmer. If you want a thicker glaze, stir in the cornstarch slurry and cook for 1-2 minutes until thickened.
Finish and serve
Toss the cooked meatballs in the glaze or drizzle it over the top. Serve over rice and garnish with green onions and sesame seeds.
How to Keep Pork Meatballs Juicy
The key to tender meatballs is not overmixing the meat. Mix just until everything is combined to avoid a dense texture.
Using ground pork also helps keep the meatballs naturally juicy, and the panko breadcrumbs add lightness so they do not feel heavy.
Sauce Variations
This recipe is very flexible depending on what you have on hand:
- Finish with a drizzle of chili oil for extra heat
- Add garlic or extra ginger for more flavor
- Swap honey for brown sugar
- Add a splash of hoisin sauce for a deeper, sweeter glaze
Tina's Tips for Meal Prep
These Asian pork meatballs are great for meal prep.
Store the meatballs and rice separately in airtight containers for up to 4 days. Reheat in the microwave or on the stovetop, then add fresh toppings before serving.
Frequently Asked Questions
Yes. Ground chicken or turkey will work, but the meatballs may be slightly less juicy. You can add a little extra sesame oil to help with moisture.
The internal temperature should reach 165 F, and the meatballs should be cooked through with no pink in the center.
Yes. You can make the meatballs ahead and reheat them with the sauce before serving.
Recipe Storage and Reheating
- Refrigerate:Â Store cooked meatballs and rice separately in airtight containers for up to 4 days.
- Reheat (best method):Â Warm the meatballs in a skillet over medium heat with a splash of water to loosen the sauce.
- Microwave option:Â Heat in 30-second intervals until warmed through.
- Freezer:Â Freeze cooked meatballs (without rice) for up to 2 months. Thaw overnight in the refrigerator before reheating.
Easy Asian Pork Meatballs with Soy Glaze
Ingredients
For the Meatballs
- 1 lb ground pork
- 1 egg
- ½ cup panko breadcrumbs
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sriracha optional
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 green onions finely sliced
- 1 tablespoon avocado oil or other neutral oil
For the Soy Glaze
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 1 teaspoon cornstarch + 1 tablespoon water optional, for thickening
For Serving
- cooked white rice
- sliced green onions
- sesame seeds
Instructions
- Preheat the oven. Preheat oven to 400°F and line a baking sheet with parchment paper.
- Make the meatball mixture. In a large bowl, combine ground pork, egg, panko breadcrumbs, garlic, ginger, soy sauce, sesame oil, sriracha, black pepper, and green onions. Mix until just combined.
- Form the meatballs. Roll the mixture into 1½-inch meatballs.
- Sear the meatballs. Heat avocado oil in a large oven-safe skillet over medium-high heat. Add the meatballs and sear for about 2 minutes per side, until browned. They do not need to be cooked through.
- Finish in the oven.
Transfer the skillet to the oven and bake for 10-12 minutes, until the meatballs are fully cooked.
- Make the glaze. In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sriracha, and ginger. Bring to a simmer. If you want a thicker glaze, stir in the cornstarch slurry and cook for 1-2 minutes until thickened.
- Coat the meatballs. Toss the cooked meatballs in the glaze or drizzle it over the top.
- Serve. Serve over rice and garnish with green onions and sesame seeds.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
Amy says
This was super delicious and was really easy to make. Loved the addition of sriracha too. Really gives the meatballs a bit a kick which we love. Will definitely be making this again!
Tasting With Tina says
So happy to hear that!
Kay says
The glaze is so amazingly delicious, so glad I found this recipe.
Tasting With Tina says
Thank you!
Kasy says
Girl, I seriously had Asian meatballs for the first time today and was looking for a great recipe to try - this is it!
Tasting With Tina says
Ah I love that! You gotta make these!
Amanda Marie Boyle says
These are so good. I love happy kitchen accidents!
Tasting With Tina says
Aren't they the best?!
Tera says
Oh yum! I'm always on the hunt for things my whole family will enjoy and these look like it! I can't wait to try!
Tasting With Tina says
Yes, this one is perfect for the whole family!
Magali says
You seriously gave me the recipe for the weekend! I have never tried asian meatballs before. I can’t wait to try it! I have salivating as i am typing this . lol It looks so delicious!
Tasting With Tina says
Yay I hope you liked it!
Katie says
So innovative and delicious! After you make these once they’ll easily become a staple in your rotation!
Christina Musgrave says
Thank you so much!