Easy Asian Pork Meatballs with Soy Glaze
These Asian pork meatballs are juicy, flavorful, and coated in a sweet and savory soy glaze. An easy weeknight dinner served over rice in under 30 minutes.
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.
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