Pork meatballs recipe
These sticky little pork meatballs are packed with flavor from honey, ginger, and garlic. They are baked, not fried, and coated in a delicious self-saucing glaze.
Prep
: 10
Total
: 25 minutes
Ingredients
Meatballs
- 1.5 lbs pork mince
- 0.5 cup panko breadcrumbs
- 3 cloves garlic crushed
- 2 tablespoons ginger finely grated
- 2 teaspoons sesame seeds
- 2 teaspoons sesame oil
- 2 green onions green onions finely chopped
- 1 egg egg lightly beaten
- 1 tablespoon avocado oil or cooking oil of choice
- salt and pepper to taste
Sauce
- 0.5 cup tamari
- 0.5 cup mirin
- 0.25 cup raw honey
- 2 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
For Serving
- soba noodles
- black sesame seeds
- chopped green onions
Instructions
Preparation Steps
- Preheat oven to 425F (220C).
- In a large bowl, combine pork mince, panko breadcrumbs, crushed garlic, grated ginger, sesame seeds, sesame oil, chopped green onions, lightly beaten egg, salt, and pepper. Mix well to combine.
- Place a large, deep-sided roasting tray in the preheated oven for 5 minutes, or until very hot.
- Using a tablespoon, roll the pork mixture into balls. Carefully pour avocado oil into the hot roasting tray and add the meatballs. Return to the oven and cook for 5 minutes.
- While the meatballs are cooking, prepare the sauce. In a small bowl, whisk together tamari, mirin, honey, rice wine vinegar, and sesame oil. Add cornstarch and whisk until well combined.
- Remove the roasting tray from the oven. Pour the prepared sauce over the meatballs and carefully toss to coat. Return to the oven and cook for another 15 minutes.
- Serve the meatballs with soba noodles and a sprinkle of black sesame seeds and chopped green onions.
Notes
These meatballs are best served immediately. They can also be made ahead of time and reheated.