Sticky Hoisin Glazed Pork Meatballs with Rice

• 1 pound ground pork
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1/4 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs
• 2 tablespoons vegetable oil
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cups cooked jasmine rice

Steps

1. 1 In a large bowl, combine ground pork, onion, garlic, 1 tablespoon soy sauce, 1 tablespoon hoisin sauce, ginger, and black pepper. Gently mix in breadcrumbs until just combined.
2. 2 Roll mixture into 1-inch balls.
3. 3 Heat oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides.
4. 4 Push meatballs to one side of skillet. In the other side, mix hoisin sauce, remaining soy sauce, honey, rice vinegar, and sesame oil. Toss meatballs in the glaze and cook until sauce thickens.
5. 5 Serve meatballs over jasmine rice.

Equipment

• Large skillet
• Measuring cups and spoons

Variations

• Substitute ground chicken for pork for a lighter option.
• Add diced water chestnuts to the meatball mix for extra crunch.

Substitutions

• If hoisin sauce is unavailable, use a mix of soy sauce and honey.
• Substitute jasmine rice with brown rice for a whole grain option.

Pairings

• Serve with a crisp cucumber salad.
• Pair with a light Asian sesame dressing on the side.

Nutrition

Tips

• For extra flavor, toast sesame seeds and sprinkle over the top before serving.
• Ensure meatballs are fully cooked by checking the internal temperature reaches 160°F.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently in a covered skillet with a splash of water.

Serving Suggestions

• Add a side of steamed broccoli or edamame for a complete meal.
• A sprinkle of chopped green onions adds a fresh touch.

FAQ