These Sticky Asian Meatballs are absolutely delicious and so simple to make, dinner in less than 30 minutes.
These easy pork meatballs contain all the lovely flavours you associate with Asian fusion cooking, from garlic, ginger, spring onions all beautifully combined with delicious sauces. Convenient and so tasty, these wonderful staples are included in both the meatballs and the sticky sauce. I have used the following products today; Hoisin Sauce, Pure Sesame Oil & Premium Soy Sauce. Consider this your starter pack for creating gorgeous flavour in your cooking. Fantastic quality and readily available in your supermarket, definitely a brand you can trust.
This is an easy 30 minute meal, perfect for busy households, and family friendly as these are not ‘hot’ at all, rather they are a perfect balance of flavours everyone will enjoy. If you do like a hit of heat in your meatballs then add a pinch of red chilli flakes to the meatballs. The process is broken down into two quick steps, preparing and baking the meatballs and preparing and heating the sauce.
How to Make Pork Meatballs
I have used pork mince (ground pork) as I think it works best with the flavours, and is lovely and lightly flavoured, you could replace with chicken, beef or create a combination of any depending what suits your family. But the pork definitely works beautifully here. I have a good little tip to create light meatballs that are not tough and dense.
Prepare all of the ‘extra’ ingredients before adding the meat! This way the meat isn’t overworked, so in this case simply combine the breadcrumbs, eggs, spring onions, garlic, ginger, pepper, soy sauce and sesame oil first, then add the pork mince and lightly mix until completely combined.
This is a lovely big recipe, using 1 kilogram of pork mince, you can easily half this recipe if you prefer. This recipe makes 40 good sized meatballs so plenty for the whole family. Baking time is no more than 15 minutes, during which time you can prepare the sauce ingredients, this step just takes 5 minutes so you can see why we love this quick recipe!
How to Make Sticky Asian Sauce
Combining these few ingredients; hoisin sauce, pure sesame oil, soy sauce, garlic, rice wine vinegar and ginger results in the most delicious and simple sauce you can make! The Lee Kum Kee Hoisin Sauce is perfectly balanced with sweetness so there is no need to add any extra sweetness here such as honey. Taking just a few minutes, you combine these ingredients and bring to a gentle boil for 1 minute and you are done!
Once the meatballs are baked you simply add them to a large bowl, pour over your sticky Asian sauce combine and serve! Today I have served this with jasmine rice and garnished with sesame seeds and finely sliced spring onion. This recipe makes a generous amount of sauce so you can serve with rice, in wraps, or on their own as an entree with small wooden serving forks. These can be served hot or cold and can also be frozen at any stage.
Onto the recipe
I hope you enjoy this quick 30 minute meal, let me know in the comments below how you would serve it.
Sticky Asian Meatballs
The best Sticky Asian Meatballs, made from scratch pork meatballs with a delicious flavourful sauce
Ingredients
Pork Meatballs
- 1 kg Pork Mince
- 2 teaspoons Lee Kum Kee Pure Sesame Oil
- 2 Tablespoons Lee Kum Kee Premium Soy Sauce
- 1 Cup Panko Breadcrumbs
- 1/2 teaspoon Ginger, ground
- 2 Eggs
- 3 cloves Garlic, minced
- 1/3 Cup Spring Onions, approx 3 stalks, white and green removed, finely sliced
- 1/2 teaspoon Black Pepper, ground
Sticky Asian Sauce
- 2/3 Cup Lee Kum Kee Hoisin Sauce (1x 240g Jar)
- 2 Tablespoons Lee Kum Kee Premium Soy Sauce
- 1 teaspoon Lee Kum Kee Pure Sesame Oil
- 1/4 Cup Rice Wine Vinegar
- 2 cloves Garlic, minced
- 2 teaspoons Ginger, ground
Instructions
- Preheat the Oven to 200C Bake (or Fan Forced/Multi Bake if using multiple trays)
- Prepare two oven trays with a lip with baking paper and set aside
- In a large bowl add the Sesame Oil, Soy Sauce, Breadcrumbs, Ginger, Eggs, Garlic, Spring Onions and Black Pepper and mix well
- Add the pork mince to this mixture and using a large wooden spoon or your hands lightly combine the ingredients until fully incorporated.
- Roll into 2-3cm sized balls and place a few cm apart on the prepared oven trays
- Bake for 15 minutes, or until fully cooked and no longer pink inside
- Remove from the oven and set aside
- While the meatballs are cooking prepare the sauce ingredients
- In a medium sized sauce pan add the Hoisin Sauce, Soy Sauce, Sesame Oil, Rice Wine Vinegar, Garlic and Ginger and whisk to combine
- Over a medium to low heat, stirring constantly, bring to a gentle boil and boil for 1 minute then remove from the heat.
- Add the baked meatballs to a large bowl and pour over the sticky sauce and stir to coat the meatballs.
- Serve warm over rice with steamed green vegetables and garnish with sesame seeds and finely sliced spring onion.
- Enjoy!
Notes
Can I use fresh Ginger? Yes you can use fresh or ground! Ground will give you more subtle flavour, so use sparingly if you are using fresh.
Can I freeze these? Yes! You can freeze before baking the meatballs, after baking without sauce, or complete with sauce in an airtight container. Cool before freezing.
Can I make this in the slow cooker? Yes! Brown the meatballs, whisk the sauce together and pour over the meatballs, cook covered on high for 2 hours, stirring occasionally.
Can I add chilli? Yes! Simply add red chilli flakes to your taste, 1/2 - 1 teaspoon at the most
Can I halve this recipe? Yes! Simply halve all the ingredients, including the sticky Asian sauce
Thank you so much for stopping by to check out my latest recipe and others on my blog. If you are not already be sure to follow me on Facebook or Instagram for more deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.
Happy Baking!
Anna
If you love meatballs then be sure to check out this version too – oh so tasty >>> Just A Mum’s Amazing Meatballs
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Nina says
Made this today for the family. It was yum! Everyone enjoyed it.
Georgia says
Same in our house. I made them again minus the sesame oil and that was much better. One of my boys preferred plain old bbq sauce on his!
Sandra says
I’m excited to try it,looks like a great recipe.
Jude says
Loved the meatballs but found the sauce way too strong which was a shame, nobody liked the sauce in my house so it ended up getting wasted.
justamumnz says
Sorry to hear that! Everyone’s tastes are so different.
Graham says
How do you mince the garlic? would chopped do?
justamumnz says
Finely chopped, minced or crushed is fine. To crush garlic, mash the cloves with the flat side of a chef’s knife. To mince garlic, you can chop it yourself or use a garlic press