Description
These Savory Spicy Glazed Asian Meatballs combine tender pork meatballs with a rich, spicy-sweet glaze that packs a flavorful punch. Perfect as an appetizer or main dish, they are browned in a skillet for a crisp exterior, then baked to juicy perfection and coated in a delicious Asian-inspired sauce.
Ingredients
Scale
Meatballs
- 1 pound ground pork
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 egg
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil (for frying)
Glaze
- 1/4 cup soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (adjust for desired heat level)
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for finishing the meatballs evenly after browning.
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground pork, breadcrumbs, minced garlic, grated ginger, finely chopped green onions, soy sauce, sesame oil, egg, black pepper, and salt. Mix gently until just combined to avoid tough meatballs.
- Form Meatballs: Shape the mixture into 1-inch meatballs using your hands or a small ice cream scoop to ensure uniform size for even cooking.
- Brown Meatballs: Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs in batches without overcrowding. Brown them on all sides for about 5 minutes total to develop a crispy crust.
- Bake Meatballs: Transfer the browned meatballs onto a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until fully cooked through.
- Prepare Glaze: While meatballs bake, combine soy sauce, honey, rice vinegar, sriracha, hoisin sauce, and sesame oil in a small saucepan over medium heat.
- Thicken Glaze: Bring the mixture to a simmer and stir in the cornstarch slurry continuously until the glaze thickens. Remove from heat to prevent burning.
- Coat Meatballs: Once meatballs are done, transfer them to a serving dish. Pour the warm glaze over the meatballs and gently toss to coat each meatball thoroughly in the flavorful sauce.
- Garnish and Serve: Garnish with extra chopped green onions or sesame seeds if desired. Serve immediately while warm.
Notes
- You can adjust the spiciness by modifying the amount of sriracha in the glaze to suit your taste.
- For a gluten-free version, substitute breadcrumbs with gluten-free alternatives and soy sauce with tamari.
- Use a meat thermometer to ensure meatballs reach an internal temperature of 160°F (71°C) for safe consumption.
- These meatballs can be kept warm in a low oven or reheated gently on the stovetop without losing texture.
- Adding finely chopped water chestnuts or bamboo shoots to the meatball mixture can add a crunchy texture.
