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 into bite-size pieces for them. It just makes it easier for them to eat. Instead of worrying about cutting them up at mealtime, 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 with ground turkey, ground veal, ground chicken, or ground beef instead.
Let’s Get Started
Please note that the full list of ingredients, as well as the printable recipe version, is available below.
Start by mixing all ingredients together. List on the recipe card below. Mix until well incorporated.
Then start by making your pork meatballs into 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. Yes, there is such a gadget. I actually received mine as a gift and really like it. Otherwise, I would still be doing it the old fashioned way of hand rolling.
Baking is best. You can still choose to skillet cook your meatballs if you wish. My recipe directions are for baking. If you are skillet cooking. Cook for 5 minutes on each side until meatballs feel very firm to the touch.
Baking will cut back on some of the fat content. You will want to bake your meatballs for 15 to 20 minutes. Make sure to drain all the fat. This will give you the chance to keep that excess fat out of the sauce. Keeping it lean and flavorful.
That is great for your health. It will be delicious, and you will miss none of that extra fat.
These are starting to look delicious.
When you are ready to serve, sprinkle sesame seeds. This will add 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. Personally, I would serve with sauce. It just makes the meal.
Ginger Garlic Pork Meatballs Recipe
- 1 lb ground pork
- 1 egg, beaten
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 carrot, shredded
- 1 tablespoon fresh ginger, minced
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1/2 cup teriyaki sauce
- 1/4 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!
How did they turn out for you? We would love to hear. Drop us a comment below this post. Did you bake them or cook them in the skillet?
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