YumVerseEats
Asian-Inspired
Sticky Pork Meatballs
Sticky pork meatballs baked and glazed in a sweet and savory honey garlic sauce.
RECIPE AT A GLANCE
20
min
Active Time
40
min
Total Time
4
SERVINGS
Oven
METHOD
Why It Works
Baking the meatballs keeps them hands-off and evenly cooked. A quick honey garlic glaze makes them glossy and sticky.
Ingredients
Protein
• 1 lb ground pork
• 1 large egg
Breading
• ⅓ cup panko breadcrumbs
Sauce
• 2 cloves garlic, minced
• ⅓ cup honey
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
Seasoning
• 1 teaspoon grated ginger
• 1/2 teaspoon kosher salt
Topping
• 2 tablespoons sliced green onions
• 1 teaspoon sesame seeds
How to Make It
1
Heat the oven to 400°F.
2
Line a sheet pan.
3
Combine the ground pork, panko, egg, garlic, ginger, and salt.
4
Roll the mixture into 1-inch meatballs.
5
Bake for 15 to 18 minutes.
6
Simmer the honey, soy sauce, rice vinegar, cornstarch, and 2 tablespoons water 2 minutes until glossy.
7
Toss the meatballs in the glaze.
8
Top with green onions and sesame seeds.
9
Serve warm.
How to Make It
1
Heat the oven to 400°F.
2
Line a sheet pan.
3
Combine the ground pork, panko, egg, garlic, ginger, and salt.
4
Roll the mixture into 1-inch meatballs.
5
Bake for 15 to 18 minutes.
6
Simmer the honey, soy sauce, rice vinegar, cornstarch, and 2 tablespoons water 2 minutes until glossy.
7
Toss the meatballs in the glaze.
8
Top with green onions and sesame seeds.
9
Serve warm.
Ingredients
Protein
• 1 lb ground pork
• 1 large egg
Breading
• ⅓ cup panko breadcrumbs
Sauce
• 2 cloves garlic, minced
• ⅓ cup honey
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
Seasoning
• 1 teaspoon grated ginger
• 1/2 teaspoon kosher salt
Topping
• 2 tablespoons sliced green onions
• 1 teaspoon sesame seeds
Storage & Reheat
Store:
Store up to 3 days or freeze up to 2 months.
Reheat:
Reheat in the glaze on the stovetop or in the oven.
Swaps
No soy sauce? Use tamari in the same amount.
No rice vinegar? Use the same amount of white wine vinegar; the flavor will be slightly sharper.
Avo's Tip
Mix the meatballs gently — overworking the pork makes them tough.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I fry them instead?
Yes. Pan-fry until browned and cooked through, then toss in the glaze.
How do I serve them?
Over rice or noodles, or as an appetizer with toothpicks.
Can I freeze them?
Yes. Freeze cooked meatballs and reheat in fresh glaze.
Quick Fixes
Meatballs dense: mix gently and don't overwork.
Glaze too thin: simmer with a cornstarch slurry.
Want more heat: add sriracha to the glaze.
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