Tangy Asian Meatballs

Get ready to elevate your appetizer or dinner game with these irresistible Tangy Asian Meatballs! Juicy, tender pork meatballs are infused with bold flavors from fresh ginger, garlic, and a hint of sesame oil, then baked to perfection for a lighter twist. The star of the dish is the vibrant, glossy glaze made with hoisin sauce, rice vinegar, honey, and a touch of sriracha for optional heat, creating a perfect balance of sweet, savory, and tangy notes. Garnished with nutty sesame seeds and fresh cilantro, these meatballs are as visually stunning as they are delicious. Serve them as a crowd-pleasing appetizer or pair with steamed rice or noodles for a satisfying main course. This quick and easy recipe comes together in just 35 minutes, making it ideal for busy weeknights or entertaining guests.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams ground pork
• 0.5 cups panko breadcrumbs
• 1 large egg
• 2 stalks green onion, finely sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.25 cups hoisin sauce
• 1.5 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon sriracha sauce (optional, for heat)
• 1 teaspoon cornstarch
• 2 tablespoons water
• 1 tablespoon sesame seeds, for garnish
• 2 tablespoons fresh cilantro, for garnish

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

Step 2

In a large mixing bowl, combine the ground pork, panko breadcrumbs, egg, green onion, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Mix until just combined but do not overmix to avoid dense meatballs.

Step 3

Using your hands or a small scoop, shape the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet. You should have about 18-20 meatballs.

Step 4

Bake the meatballs in the preheated oven for 15-18 minutes, until cooked through and golden on the outside.

Step 5

While the meatballs bake, prepare the tangy glaze. In a small saucepan over medium heat, whisk together hoisin sauce, rice vinegar, honey, sriracha (if using), cornstarch, and water. Cook the mixture for 2-3 minutes, stirring constantly until it thickens to a glossy sauce consistency.

Step 6

Once the meatballs are done, transfer them to a large mixing bowl. Pour the tangy glaze over the cooked meatballs and gently toss to coat evenly.

Step 7

Transfer the glazed meatballs to a serving dish and garnish with sesame seeds and fresh cilantro.

Step 8

Serve the Tangy Asian Meatballs warm as an appetizer or over steamed rice or noodles as part of a main course.

Nutrition Facts

Serving size	823.4 grams (823.4g)

Amount per serving	% Daily Value*
Calories	2117

Total Fat 133.60g	171%
Saturated Fat 43.50g	217%
Polyunsaturated Fat 8.90g
Cholesterol 671mg	224%
Sodium 4067mg	177%
Total Carbohydrate 77.90g	28%
Dietary Fiber 5.20g	19%
Total Sugars 38.60g
Protein 146.50g	293%

Vitamin D 54IU	269%
Calcium 327mg	25%
Iron 10mg	53%
Potassium 445mg	9%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 27.9%

Carbs: 14.8%