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Ginger Soy Glazed Pork Meatballs

Ginger Soy Glazed Pork Meatballs prepared dish

Tender pork meatballs are baked until browned, then tossed in a glossy ginger-soy glaze with garlic, sesame, and a touch of honey. Serve them over steamed rice or with crisp vegetables for an easy chinese-inspired dinner.

This recipe is chinese style, dinner, scaled for 6 servings, with 20 min prep and 25 min cook.

Prep: 20 min · Cook: 25 min · Total: 45 min · Serves: 6

Quick cooking notes

  • Core ingredients include large egg, water, honey, scallions.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 large egg (beaten)
  • 0.25 cup water
  • 3 tbsp honey
  • 4 scallions (thinly sliced, whites and greens separated)
  • 2 tbsp rice vinegar
  • 1.5 lb ground pork (cold)
  • 2 tbsp fresh ginger (finely grated, divided)
  • 0.75 cup panko breadcrumbs
  • 4 cloves garlic (minced, divided)
  • 0.33 cup low-sodium soy sauce (divided)
  • 0.25 tsp red pepper flakes (optional)
  • 0.5 tsp kosher salt
  • 1 tbsp sesame seeds (toasted)
  • 1 tbsp neutral oil
  • 1 tbsp toasted sesame oil (divided)
  • 2 tsp cornstarch
  • 0.25 tsp black pepper (freshly ground)

Instructions

  1. Preheat the oven to 425°F (220°C) with a rack in the center position, and line a rimmed 13-by-18-inch sheet pan with parchment paper so the meatballs release cleanly after baking.
  2. Keep the 1.5 lb cold ground pork separate from ready-to-eat ingredients, wash your hands after handling it, and sanitize the cutting board, bowl rim, and any utensils that touch the raw meat before using them for garnish or serving.
  3. In a large mixing bowl, combine the ground pork, 0.75 cup panko breadcrumbs, 1 beaten large egg, the sliced scallion whites, half of the minced garlic, half of the grated ginger, 1 tbsp of the low-sodium soy sauce, 1 tsp of the toasted sesame oil, 0.5 tsp kosher salt, and 0.25 tsp black pepper.
  4. Using clean hands or a flexible spatula, mix the meatball mixture in the bowl for about 45 seconds, just until evenly combined and slightly sticky; do not overmix, or the meatballs can become dense.
  5. With a 1.5-tbsp scoop or damp hands, portion the mixture into about 24 meatballs and arrange them 1 inch apart on the prepared sheet pan so hot air can circulate around each one.
  6. Bake the meatballs on the center rack at 425°F (220°C) for 14-16 minutes, rotating the sheet pan once halfway through, until the outsides are browned and an instant-read thermometer inserted into the center of the largest meatball reads 160°F (71°C).
  7. While the meatballs bake, whisk the remaining low-sodium soy sauce, honey, rice vinegar, water, cornstarch, remaining minced garlic, remaining grated ginger, remaining 2 tsp toasted sesame oil, and optional 0.25 tsp red pepper flakes in a small bowl until the cornstarch is fully dissolved.
  8. Heat 1 tbsp neutral oil in a 12-inch skillet over medium heat for about 1 minute, until the oil shimmers but does not smoke.
  9. Pour the sauce mixture into the skillet and cook over medium heat, whisking constantly for 2-3 minutes, until the sauce bubbles across the surface and thickens enough to coat the back of a spoon.
  10. Transfer the baked meatballs to the skillet with the thickened glaze and use a silicone spatula to gently turn them for 2-3 minutes over medium-low heat, until every meatball is glossy and the glaze clings evenly.
  11. Remove the skillet from the heat and let the meatballs rest in the sauce for 3 minutes; the centers should remain at or above 160°F (71°C), with no raw-looking pork inside when one meatball is cut open.
  12. Sprinkle the glazed meatballs with the sliced scallion greens and 1 tbsp toasted sesame seeds, then serve hot from the skillet or over rice, spooning any extra glaze from the pan over the top.

Nutrition (per serving)

  • Calories: 354
  • Protein: 22 g
  • Fat: 22 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Sugar: 10 g
  • Sodium: 873 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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