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Sticky Asian Glazed Meatballs

Sticky Asian Glazed Meatballs

Sticky Asian Glazed Meatballs

Sticky Asian Glazed Meatballs


For the meatballs:

2 lb. ground pork

1½ tsp. sesame oil

1 cup plain, dry breadcrumbs

½ tsp. ground ginger

2 eggs, slightly beaten

2 cloves garlic, minced

For the sauce:

1 jar (7 oz.) Hoisin sauce

⅓ cup rice vinegar

2 tbsp. honey

2 cloves garlic, minced

¼ cup low-sodium soy sauce

1 tsp. sesame oil

1 tsp. ground ginger

½-1 tsp. Sriracha

Additional ingredients:

Cooked white rice

thinly-sliced green onions (optional)

sesame seeds (optional)


Preheat oven to 375°F. Spray a baking sheet with cooking spray and set aside.

In a large bowl, combine all of the meatball ingredients until well mixed. Shape into 1-1½-inch balls. Place the meatball on the prepared baking sheet and cook for 18-20 minutes or until the meat is no longer pink.

Meanwhile, combine all of the sauce ingredients in a medium or large saucepan and bring to a boil over medium-high heat. Allow to boil until it thickens slightly - about 3-5 minutes. Remove from heat and set aside.

When the meatballs have finished cooking, stir them into the sauce. Coat well with the sauce. Serve over rice. Sprinkle with green onions and sesame seeds, if desired.

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