Honey Ginger Asian Meatballs
These Honey Ginger Asian Meatballs are flavorful, easy to make, and perfect for dinner or as a party snack. They're sticky, savory-sweet, and can be served over rice, noodles, or in lettuce wraps.
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.
Notes
These meatballs can be frozen after baking. Lay them out on a sheet to freeze without sticking, then store in a bag. They should last a couple of months in the freezer.