Honey Ginger Asian Meatballs are basically my answer for those eating-at-home nights when I want something unbelievably tasty with barely any hassle. Listen, I’ve had way too many soggy takeout moments. Meatballs that taste like cardboard? Not anymore. These guys have that perfect sticky, savory-sweet vibe, and you can seriously fool anyone into thinking you spent hours (spoiler: you didn’t). If you need dinner bliss with leftovers that don’t suck, let’s talk about making these meatballs a new obsession. And trust me, I mess up plenty but this… just works for everyone.
What Ingredients Do I Need To Make This Asian Meatball Recipe?
The best part: you don’t need a science lab. Just your regular grocery store stuff. I always use ground pork, but sometimes I’ll sneak in ground turkey when I’m pretending to be healthier. Heads up, here’s what you’ll want:
- Ground pork (about a pound, but math is overrated, use what you have)
- Egg (ignore that one time I forgot and nobody noticed)
- Panko, or even plain breadcrumbs if that’s all you grabbed
- Garlic and ginger (fresh is best, but powdered totally works in a pinch)
- Soy sauce, but a splash of tamari works for gluten-free
- Green onions because it adds pop (and I put them on everything anyway)
- Honey for that iconic sticky-sweet thing
Now for the sauce. You need soy sauce, honey, ginger, a dash of sesame oil, rice vinegar (optional, but, really, just do it), and more garlic. You can check this deliciously easy gluten-free meatballs recipe which offers some nice workarounds for allergies.
Mix it all up, roll into meatballs—honestly the size is up to you, but golf ball-ish is the sweet spot.
How Do I Make These Honey Ginger Asian Meatballs?
I won’t overcomplicate it. These Honey Ginger Asian Meatballs are not one of those drama-filled recipes.
First off: Preheat your oven. Or, hey, use an air fryer if that’s your thing. Mix up all those meatball ingredients in a big bowl (get your hands in there, don’t be shy). Then roll the mixture into balls, plop them on a baking sheet lined with parchment. Easy as that.
While those are baking (20ish minutes does it for me), you whip up the sauce in a pan—just dump, stir, and let it bubble until it gets shiny and thick. Once the meatballs are done, toss them in the sauce until they’re glossy. My favorite kitchen hack: stick them back in the oven for five more minutes to get that sticky glaze legit restaurant-style.
“I thought my kids would turn their noses up, but they’re now the official weekend dinner. Gets a bit messy but so worth it!” — Lara P.
By the way, if you love **meatballs in the slow cooker**, check out this [savory Salisbury steak meatballs in the slow cooker recipe](https://lookmyrecipes.com/savory-salisbury-steak-meatballs-in-the-slow-cooker-recipe/), too. 
What Can I Serve These Meatballs With?
Let’s talk combos. These Honey Ginger Asian Meatballs are the definition of flexible. Some of my top go-tos:
- Pile ’em over rice (white, brown, or even that jazzed-up cauliflower rice)
- Toss them with soba noodles for a hearty meal
- Load them ON lettuce wraps for a crunchy, light dinner
- Shove them into bao buns (messy but next-level delicious)
I’m serious, you can even serve them as appetizers at parties (I did once, everyone kept sneaking seconds). If you’re looking to mix things up, these deliciously easy gluten-free meatballs double as a totally fresh twist for picky eaters.
Can Ground Pork Meatballs Be Frozen?
Oh, totally—this might be my favorite part of this whole thing. Make a super big batch (I’m telling you, double it at least). After baking, lay the cooked meatballs out on a sheet so they freeze without sticking. Once solid, toss them in a bag. Label it if you’re organized (I’m usually not).
They last for a couple of months. You can reheat straight from frozen in the oven or microwave. The sauce? Either freeze it separately, or just make fresh when you’re ready. And if you’re into more cozy make-ahead meals, well, this savory Salisbury steak meatballs in the slow cooker recipe is weirdly genius for busy nights.
Storing Leftovers
Okay, let’s get real, sometimes there’s leftovers (never at my house). Just pop them in a covered container in the fridge. They’ll stay good for about three days—if you can actually resist eating them before then.
To reheat, I splash in a spoon of water so they don’t dry out. The flavor kind of deepens overnight, honestly. Don’t be afraid to toss them cold into a noodle salad… total weekday power move.
Oh, and if you experiment with different meats? Write it down. You’ll want to repeat some combos. This deliciously easy gluten-free meatballs guide gave me the courage to go off-script and everything still turned out great.
Common Questions
Can I use ground chicken instead of pork?
You definitely can. It’s a bit leaner, so maybe add a touch more honey or even a splash of oil for juiciness.
Is this recipe gluten-free?
Not by default, but swap in tamari for soy sauce and gluten-free breadcrumbs (like in these deliciously easy gluten-free meatballs) and you’re set.
Do the kids like it spicy?
Not always, but you can add sriracha or chili flakes if you want a bit of heat.
Are these good party snacks?
Absolutely. Skewer them with toothpicks and they disappear fast.
How can I save some extra sauce?
Make a double batch so you can use the extra on stir-fry or drizzle over rice bowls. Simple and so good.
Bring On The Sticky Sweet Dinner Wins
So, that’s it. These Honey Ginger Asian Meatballs might sound a bit special, but really, if I can do it after a busy day (while half-watching a Zoom call), anyone can. They’re flexible, kid-happy, freezer-friendly, and they never fail to get a wow. If you’re wanting inspiration for next level spins, check out the Honey Ginger Asian Meatballs – Thriving Gluten Free guide, or sneak a peek at this incredible Honey Ginger and Garlic Asian Pork Meatballs version for even more flavor ideas.
Seriously, just go for it. You get five-star restaurant flavor without the price or the effort. Then let me know how it went—I wanna hear!
Honey Ginger Asian Meatballs
Ingredients
For the Meatballs
- 1 lb Ground pork Can substitute with ground turkey.
- 1 Egg Optional, but helps bind the mixture.
- 1 cup Panko breadcrumbs Plain breadcrumbs can be used if needed.
- 2 cloves Garlic, minced Fresh is preferred.
- 1 tbsp Fresh ginger, minced Can use powdered ginger in a pinch.
- 3 tbsp Soy sauce Tamari can be used for gluten-free.
- 3 tbsp Green onions, sliced For garnish.
- 2 tbsp Honey For sweetness.
For the Sauce
- 3 tbsp Soy sauce Use tamari for gluten-free.
- 2 tbsp Honey For sticky-sweet flavor.
- 1 tbsp Fresh ginger, minced Optional but recommended.
- 1 tsp Sesame oil For added flavor.
- 1 tbsp Rice vinegar Optional, but enhances the sauce.
- 2 cloves Garlic, minced Add to sauce for depth of flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) or use an air fryer.
- In a large bowl, mix together ground pork, egg, panko breadcrumbs, minced garlic, minced ginger, soy sauce, sliced green onions, and honey until well combined.
- Roll the mixture into meatballs, about the size of golf balls, and place them on a baking sheet lined with parchment paper.
Cooking
- Bake the meatballs in the preheated oven for about 20 minutes, or until cooked through.
- While the meatballs are baking, prepare the sauce by combining soy sauce, honey, minced ginger, sesame oil, rice vinegar, and minced garlic in a pan over medium heat. Stir and let it bubble until it thickens.
- Once the meatballs are done, toss them in the sauce to coat evenly.
- For extra glaze, return the sauced meatballs to the oven for an additional 5 minutes.
