If you are craving something that perfectly balances heat, sweetness, and comforting savory notes, look no further than this Savory Spicy Glazed Asian Pork Meatballs Recipe. Each bite bursts with the bold flavors of ginger, garlic, and a luscious sriracha-infused glaze that clings beautifully to tender pork meatballs. This dish brings together simple pantry staples for an unforgettable taste experience that’s just the right mix of cozy and exciting. Whether for a family dinner or your next get-together, these meatballs promise to be the star of the table.
Ingredients You’ll Need
The magic of this Savory Spicy Glazed Asian Pork Meatballs Recipe lies in its balanced, essential ingredients that each play a key role in flavor, texture, and aroma. From the fragrant ginger to the sticky-sweet honey in the glaze, every component is here to make this dish shine.
- 1 pound ground pork: The juicy, flavorful base that keeps your meatballs tender and moist.
- 1/4 cup breadcrumbs: Helps bind the meatballs and gives them a soft, pleasing texture.
- 2 cloves garlic, minced: Adds a fragrant, sharp depth that cuts through the richness.
- 1 tablespoon ginger, grated: Brings warmth and a subtle zing classic to Asian flavors.
- 2 green onions, finely chopped: Freshness and crunchiness with every bite.
- 1 tablespoon soy sauce: Gives a savory umami foundation both inside and out.
- 1 teaspoon sesame oil: Offers a nutty aroma that elevates the profile.
- 1 egg: Acts as the perfect binder, keeping the meatballs from falling apart.
- 1/4 teaspoon black pepper: Adds a subtle heat and earthiness.
- 1/4 teaspoon salt: Enhances all the individual flavors beautifully.
- 1 tablespoon vegetable oil (for frying): Essential for that golden crust before baking.
- For the glaze: A vibrant, sticky sauce made from soy sauce, honey, rice vinegar, sriracha, hoisin sauce, sesame oil, and a cornstarch slurry to thicken it all into a luscious coating.
How to Make Savory Spicy Glazed Asian Pork Meatballs Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C) so it’s ready when the meatballs come out of the skillet. This step sets the tone for perfectly cooked meatballs that are crispy outside but juicy inside.
Step 2: Mix the Meatball Ingredients
In a large bowl, combine the ground pork with breadcrumbs, minced garlic, grated ginger, green onions, soy sauce, sesame oil, egg, black pepper, and salt. Mix everything until just combined—overworking the meat can make your meatballs tough, so be gentle but thorough.
Step 3: Form the Meatballs
Shape the mixture into uniform 1-inch meatballs using your hands or a small ice cream scoop. Keeping the size consistent ensures even cooking and makes them easier to handle when glazing later.
Step 4: Brown the Meatballs
Heat vegetable oil in a skillet over medium-high heat. Fry the meatballs in batches, taking care not to overcrowd the pan. Brown each side beautifully, about 5 minutes total, for a caramelized exterior that locks in flavor and moisture.
Step 5: Bake to Finish Cooking
Transfer the browned meatballs to a parchment-lined baking sheet and bake in your preheated oven for 12 to 15 minutes. This final step ensures the pork is cooked through without drying out.
Step 6: Prepare the Glaze
While the meatballs bake, whisk together all glaze ingredients—soy sauce, honey, rice vinegar, sriracha, hoisin sauce, and sesame oil—in a saucepan over medium heat. Once simmering, stir in the cornstarch slurry and keep stirring until the glaze thickens to a sticky, shiny consistency.
Step 7: Coat the Meatballs in Glaze
Once the meatballs are baked, transfer them to a serving dish and pour the hot glaze over them. Gently toss to coat every single meatball, allowing that sweet, spicy sauce to hug each bite.
Step 8: Add Final Touches
Sprinkle optional garnishes like chopped green onions or sesame seeds for extra color and crunch. This finishing touch really makes the dish look as fantastic as it tastes.
How to Serve Savory Spicy Glazed Asian Pork Meatballs Recipe
Garnishes
A sprinkle of freshly chopped green onions and a handful of toasted sesame seeds provide a fresh, crunchy burst that contrasts exquisitely with the tender, saucy meatballs. These simple garnishes brighten the appearance and flavor beautifully.
Side Dishes
Serve these meatballs alongside a bowl of steamed jasmine rice or sticky rice to soak up every bit of that incredible glaze. A side of stir-fried vegetables or a crunchy Asian slaw adds color, texture, and a refreshing balance to the rich meatballs.
Creative Ways to Present
For a fun party appetizer, thread several glazed meatballs onto skewers and serve with a small dipping bowl of extra glaze. Alternatively, pile them on a platter with a scattering of fresh herbs like cilantro and mint for a vibrant presentation that entices even before the first bite.
Make Ahead and Storage
Storing Leftovers
Place any leftover meatballs in an airtight container and refrigerate for up to 3 days. The glaze soaks in even more overnight, making leftovers surprisingly delicious the next day.
Freezing
You can freeze cooked meatballs fully coated in the glaze for up to 2 months. Arrange them on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. This way, you can grab a quick dinner anytime.
Reheating
Reheat gently in a skillet over low heat or in the microwave, covered, to avoid drying out. You can add a splash of water to loosen the glaze if it thickens too much in the fridge or freezer.
FAQs
Can I use ground chicken or turkey instead of pork?
Absolutely! Ground chicken or turkey will work well, though the meatballs might be a little leaner. Just be sure to monitor cooking time closely to prevent drying out. You might add a little extra oil or breadcrumbs for moisture.
How spicy is the glaze in this Savory Spicy Glazed Asian Pork Meatballs Recipe?
The heat level is moderate thanks to sriracha, but you can easily adjust it by using more or less depending on your preference. The honey also balances the spice with sweetness for a perfect flavor harmony.
Can I make these meatballs gluten-free?
Yes! Use gluten-free breadcrumbs and substitute tamari or a gluten-free soy sauce alternative. This keeps all the incredible flavors intact without gluten concerns.
Should I bake the meatballs after frying?
Yes, the frying step caramelizes the outside, adding wonderful texture and flavor, while baking finishes the cooking process gently to ensure they stay juicy.
Can these meatballs be served cold or at room temperature?
They are best enjoyed warm, so the glaze is glossy and the flavors are at their peak, but they can be served at room temperature if you prefer, especially for parties or buffets.
Final Thoughts
There is something truly special about this Savory Spicy Glazed Asian Pork Meatballs Recipe that makes it a lifelong favorite for me, and I hope you will feel the same. It’s a dish that pairs bold flavors with comforting textures effortlessly. I encourage you to dive in and try making these at home—your taste buds will thank you, and your friends and family will be asking for seconds in no time.
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Savory Spicy Glazed Asian Pork Meatballs Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 25m
- Total Time: 0h 40m
- Yield: Approximately 20 meatballs (serves 4)
- Category: Appetizer
- Method: Frying and Baking
- Cuisine: Asian
Description
These Savory Spicy Glazed Asian Meatballs combine juicy ground pork meatballs with a flavorful, sticky glaze that blends soy sauce, honey, rice vinegar, and spicy sriracha. Perfect as an appetizer or main dish, they are first pan-seared to a golden brown, then baked to ensure tenderness, and finally tossed in a rich, tangy glaze for an irresistible umami kick.
Ingredients
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 get it ready for baking the meatballs after searing.
- 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 for uniform size, ensuring even cooking.
- Sear Meatballs: Heat vegetable oil in a large skillet over medium-high heat. Add meatballs in batches, being careful not to overcrowd the pan, and brown them on all sides for about 5 minutes total to lock in flavor.
- Bake Meatballs: Transfer the seared 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 the 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 glaze mixture to a simmer and add the cornstarch slurry. Stir continuously until the glaze thickens, then remove from heat.
- Coat Meatballs: Transfer the cooked meatballs to a serving dish and pour the thickened glaze over them, gently tossing to coat each meatball thoroughly with the flavorful sauce.
- Garnish and Serve: Garnish with additional chopped green onions or sesame seeds if desired, and serve immediately for the best taste and texture.
Notes
- For uniform meatballs, use a small ice cream scoop.
- Adjust the amount of sriracha in the glaze to control the heat level.
- Make sure not to overmix the meatball mixture to keep them tender.
- Can be served as an appetizer or over rice or noodles for a main course.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently.
