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Asian Pork Meatballs

Great for a party, these Asian pork meatballs with sweet, tangy glaze are the hit of the occasion.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 20
Calories: 258 kcal
Course: Appetizer
Cuisine: Asian

Ingredients

FOR THE MEATBALLS
  • ½ cup milk
  • 1 cup panko
  • 1 8 oz can water chestnuts
  • 3 pounds ground pork
  • 2 large eggs lightly beaten
  • 4 large cloves garlic peeled and minced (about 3 tablespoons)
  • 1 tablespoon fresh ginger grated
  • 4 green onions white and pale green parts, minced
  • 1 medium carrot peeled and finely grated
  • 1 jalapeño or serrano pepper minced, do not discard seeds or membranes
  • ¼ cup low sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons hoisin sauce
FOR THE SAUCE:
  • 2 tablespoons brown sugar
  • 3 tablespoons minced garlic 
  • 1 tablespoon ginger grated
  • ½ cup low sodium soy sauce
  • ¾ cup hoisin sauce
  • ½ cup rice wine vinegar
  • 1 tablespoon sesame oil
  • ½ teaspoon red pepper flakes

Instructions

FOR THE MEATBALLS:
    Cup of Yum
  1. Preheat the oven to 400°. Line two half sheet pans with parchment paper and set aside.
  2. In a large bowl, combine the milk and panko and let sit for 5 minutes so the breadcrumbs absorb the milk. 
  3. Drain the water chestnuts and finely grate half of them. Finely chop the other half.
  4. Add the pork, eggs, garlic, ginger, green onions, carrot, jalapeño, soy sauce, sesame oil and hoisin to the panko. With your clean hands, mix very well until ingredients are incorporated evenly.
  5. Fill a small bowl with water (this is so you can wet your hands before handling/rolling the meatballs -- it makes them less likely to stick and become tacky). Using a small (2-3 teaspoon ice cream scoop) measure out the meat and roll into balls. Place the meatballs onto the parchment paper.
  6. Bake for 10 minutes or until the meatballs are firm and set. (my meatballs measured 2 teaspoons each and it took 10 minutes… if your meatballs are larger, you may need to add 3-4 minutes to the cooking time. Test with your finger to see if it’s done — they should be firm to the touch.)
MAKE THE SAUCE:
  1. In a small saucepan, combine the brown sugar, garlic, ginger, soy sauce, hoisin, rice wine vinegar, sesame oil and red pepper flakes. Bring just to a boil, then reduce heat and simmer for 2-3 minutes.
FOR CROCK POT METHOD:
  1. Transfer the meatballs to a crock pot and pour the sauce over. Simmer for 30 minutes on high heat, stirring carefully once or twice to make sure they’re bathed in the sauce. Sprinkle with chopped green onion, cilantro and sesame seeds. Let guests spoon out the meatballs – or offer cocktail forks.
FOR PLATTERS OR PASSED HORS D'OEUVRES:
  1. Coat the meatballs in the marinade and transfer back to the oven for 3-4 minutes or until glazed and sticky. Sprinkle with chopped green onion, cilantro and sesame seeds. Arrange on a platter and serve with cocktail forks or toothpicks.
  2. Makes 120-150 1" meatballs.

Nutrition Information

Calories 258kcal (13%) Carbohydrates 11g (4%) Protein 14g (28%) Fat 17g (26%) Saturated Fat 6g (30%) Cholesterol 71mg (24%) Sodium 586mg (24%) Potassium 272mg (8%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 600IU (12%) Vitamin C 2.5mg (3%) Calcium 38mg (4%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 258

% Daily Value*

Calories 258kcal 13%
Carbohydrates 11g 4%
Protein 14g 28%
Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 71mg 24%
Sodium 586mg 24%
Potassium 272mg 6%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 600IU 12%
Vitamin C 2.5mg 3%
Calcium 38mg 4%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.