Honey Soy Glazed Pork Meatballs

• 1 pound ground pork
• 1/4 cup breadcrumbs
• 1 tablespoon soy sauce
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 1 large egg
• 1/4 cup honey
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon minced garlic
• Green onions for garnish

Steps

1. 1 In a bowl, combine ground pork, 1 tablespoon soy sauce, breadcrumbs, ginger, garlic, black pepper, and egg. Mix gently until just combined.
2. 2 Form into 1-inch balls.
3. 3 Heat a large skillet over medium heat. Add meatballs and cook until browned on all sides.
4. 4 In a small saucepan, whisk honey, remaining soy sauce, rice vinegar, sesame oil, and garlic. Simmer until thickened.
5. 5 Pour glaze over meatballs and toss to coat. Cover and cook for 5 more minutes.
6. 6 Serve hot, garnished with green onions.

Equipment

• Large skillet
• Small saucepan
• Wooden spoon

Variations

• Add grated carrot and chopped water chestnuts to the meat mixture for a veggie boost.
• Substitute chicken for pork for a lighter option.

Substitutions

• If you don't have rice vinegar, use apple cider vinegar.
• For gluten-free, ensure your soy sauce is labeled gluten-free.

Pairings

• Pairs well with jasmine rice, stir-fried veggies, or a crisp Asian pear salad.

Nutrition

Tips

• For crispier meatballs, bake them at 400°F for 10 minutes before glazing.
• If you prefer a saucier dish, double the glaze ingredients.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water.

Freezing: These meatballs freeze well for up to 3 months. Thaw overnight in the fridge and reheat gently in a sauce to warm through.

Serving Suggestions

• Serve with steamed rice and a side of Asian slaw.
• Perfect as an appetizer with toothpicks.

FAQ