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
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 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.
