Our Ginger Garlic Pork Meatballs are a great twist on a classic dish. Toss these with your favorite steamed veggie and rice for a flavor-packed meal! These Meatballs are sticky and full of flavor the whole family will love. Baked, not fried, and they even make their own super sticky sauce right there when they are baking. Perfect for dinner or an appetizer.
I grew up eating meatballs, but this Ginger Garlic Pork Meatballs recipe is nothing like the classics. This twist is full of Asian-inspired flavor that will have your mouth watering and your taste buds happy. Ginger, garlic, and pork are natural compliments for each other, and these bite-sized pork meatballs are a perfect appetizer or protein to add with some steamed vegetables and your favorite rice or noodles for a hearty meal.
Ginger Garlic Pork Meatballs
Put a spin on those boring old meatballs. These Ginger Garlic Pork Meatballs are packed with flavor, quick and easy to throw together and completely satisfying! They are just what your family will come back asking for over and over again. Plus, they are a great choice for making in large batches and freezing for simple meals on busy nights!
My kids really do enjoy meatballs. I often roll them in to bite size pieces for them. It just makes it easier for them to eat. Instead of worrying about cutting them up at meal time, I know they can simply eat these in one or two bites.
I prefer using ground pork for this flavorful meatball since the flavors just naturally go together so well. If you prefer to limit your pork intake, you can easily use the same recipe but substitute in your ground turkey, ground veal, ground chicken, or ground beef instead.
Make your pork meatballs the size you prefer. I like to keep them on the smaller side so they are easier to eat, but also so they are faster to cook. Larger meatballs are a little harder to cook through without drying out or burning. 1″-2″ pork meatballs are just about perfect, in my opinion. I use a meatball scoop to keep them the same size so they cook evenly.
If you really want to cut back on some of the fat content, you can easily pop these pork meatballs into the oven for 7-10 minutes to cook before adding to your simmering sauce mixture. This will give you the chance to keep that excess fat out of the sauce. That is great for your health, but can, however, change the resulting flavor of the sauce. It will still be delicious, but not as rich as with the added flavor from the fat.
A sprinkle of sesame seeds adds a surprising crunch to our Asian-inspired Ginger Garlic Pork Meatballs and makes them even more beautiful on a plate. If you want to serve this as an appetizer or on a buffet, you can remove the meatballs from the sauce, and let it simmer to reduce. That sauce can be strained and used as an added sauce to dip the meatballs in.
Ginger Garlic Pork Meatballs Recipe
- 1lb ground pork
- 1 egg, beaten
- ½ breadcrumbs
- 2 cloves garlic, minced
- 1 carrot, shredded
- 1 tablespoon fresh ginger, minced
- 2 green onions, chopped
- 1 tablespoon soy sauce
- ½ cup teriyaki sauce
- ¼ cup brown sugar
- 1 tablespoon sesame seeds
- pinch salt & pepper
- Preheat the oven to 425
- Mix pork, egg, breadcrumbs, garlic, carrot, ginger, salt & pepper in a bowl.
- Roll mixture into 2-3 inch meatballs. Place on a cookie sheet and bake for 15-20 minutes or until juices run clear.
- In a skillet over medium heat, add soy sauce, teriyaki, and brown sugar. Mix until dissolved.
- Place meatballs in the sauce, top with green onions and sesame seeds.
- Heat until the sauce starts to cook down and caramelize on the meatballs.
- Spoon over noodles and veggies!
More Great Recipes & Tips: