Asian Pork Meatballs with Soy Sauce

Name: Asian Pork Meatballs with Soy Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb (450 g) ground pork; 1 tablespoon (12 g) fresh ginger, minced; 3 scallions, finely sliced, white and light green parts separated; ¼ cup (30 g) panko breadcrumbs; 1 large egg, lightly beaten; 4 tablespoon (60 ml) soy sauce; 2 teaspoon (10 ml) dark sesame oil; 2 clove garlic, minced; 2 tablespoon (30 ml) vegetable oil; ½ cup (120 ml) water; 1 tablespoon (12 g) brown sugar; 1 tablespoon (15 ml) rice vinegar; 1 teaspoon (5 g) cornstarch; 1 tablespoon (9 g) sesame seeds, toasted (optional)

From the MyKitchenBank Kitchen

Pan-fried pork meatballs flavored with fresh ginger, scallions, and sesame oil, served in a savory soy-based glaze. These tender meatballs are crispy on the outside and succulent inside, with a bright Asian-inspired sauce that clings to each bite. Perfect as an appetizer, over rice, or in a bowl with noodles.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: 16 meatballs (4 servings)

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Steps

Before you start

Have all ingredients measured and ready before mixing (mise en place)
Keep a small bowl of water nearby for dampening your hands when shaping meatballs
Preheat your largest skillet over medium heat while you form the meatballs

1
Combine meatball base
- In a large bowl, combine the ground pork, minced ginger, sliced scallion whites (reserve light green parts for later), panko breadcrumbs, and beaten egg.
- Mix gently with your hands until just combined—do not overmix, as this makes the meatballs dense.
- The mixture should hold together but remain light and tender.
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Ready when: Mixture is evenly combined with no dry streaks
Tip: Wet your hands with water to prevent sticking when shaping; this keeps the meatballs smooth and prevents warmth from your hands from compressing them
2
Shape the meatballs
- Dampen your hands with water.
- Using a tablespoon measure, scoop the mixture and roll into 16 balls (roughly 1 ounce or 28 g each).
- Place them on a clean plate or baking sheet.
- Work quickly so the pork stays cool.
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Ready when: All 16 meatballs are uniform in size and rolled smooth
Tip: Keep the pork mixture cool by working near a window or over a cool counter; warm pork will lose its shape and become mushy when cooked
3
Heat the skillet
- Place a 12-inch skillet over medium-high heat and add 2 tablespoons of vegetable oil.
- Let the oil heat for about 1 minute until it shimmers but does not smoke.
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Ready when: Oil shimmers and moves easily when you tilt the pan
Tip: Do not let the oil smoke; if it does, the meatballs will burn on the outside before cooking through inside
4
Pan-fry the meatballs
- Working in batches if needed to avoid crowding, carefully place all 16 meatballs into the hot oil.
- Let them sit undisturbed for 2 minutes, then gently turn them with a wooden spoon.
- Continue rolling and turning for another 4–5 minutes, rotating every 1–2 minutes, until they are golden brown on all sides and an instant-read thermometer inserted into the center of the largest meatball reads 160°F (71°C).
- Work in two batches if your skillet is smaller than 12 inches.
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Ready when: Meatballs are deep golden brown on most surfaces and reach 160°F (71°C) at the center
Tip: Avoid moving the meatballs too much early on; give them time to develop a crust, then turn gently so you do not break them apart
5
Make the sauce
- While the meatballs brown, whisk together in a small bowl: 4 tablespoons soy sauce, 1 teaspoon cornstarch, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, and ½ cup water.
- Stir until the cornstarch and sugar fully dissolve.
- Have this ready to pour in.
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Ready when: Sauce is smooth with no lumps or granules visible
Tip: Whisk the cornstarch in slowly; clumps will not dissolve if you add it all at once to liquid
6
Build the glaze
- Once the meatballs are browned on all sides and have reached 160°F (71°C) at the center, pour the sauce mixture slowly into the skillet around the meatballs (not directly on top).
- Add the minced garlic and 2 teaspoons dark sesame oil.
- Stir gently to coat the meatballs evenly with the sauce.
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Ready when: Sauce coats the meatballs and garlic is fragrant
Tip: Reduce heat slightly if the sauce appears to be reducing too fast; you want a light glaze, not a thick syrup
7
Simmer until glazed
- Reduce heat to medium and simmer the meatballs in the sauce for 3–5 minutes, gently turning them every minute or so, until the sauce thickens and becomes glossy and coats the meatballs evenly.
- The cornstarch will thicken the sauce slightly; it should coat a spoon lightly but still flow.
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Ready when: Sauce is glossy and lightly coats the meatballs; a small amount dripped from a spoon falls slowly
Tip: If the sauce becomes too thick, add water 1 tablespoon at a time until you reach the right consistency
8
Finish and serve
- Transfer the meatballs and sauce to a serving dish or bowl.
- Top with the reserved sliced scallion greens and toasted sesame seeds (if using).
- Serve warm over rice, with noodles, or as an appetizer with toothpicks.
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Ready when: Meatballs are in a serving dish, garnished and ready to eat
Tip: If the meatballs have cooled slightly, reheat gently over medium-low heat for 1–2 minutes just before serving; do not overheat or they may toughen

Good to know

Tips

Toast the sesame seeds yourself in a small dry skillet over medium heat for 1–2 minutes, stirring often. This brings out their nutty flavor and aroma—pre-toasted seeds lose potency over time.
Serve these meatballs over jasmine rice, with steamed bok choy or broccoli on the side, or toss them with fresh rice noodles and a splash of extra soy sauce for a quick bowl.
If you prefer spice, add ¼–½ teaspoon crushed red pepper flakes or a small dab of sambal oelek to the pork mixture, or drizzle a bit of sriracha over the finished dish.
The cornstarch is key to achieving a glossy glaze that clings to the meatballs rather than running off; do not skip it or use arrowroot powder (which will make the sauce too transparent).
Use an instant-read thermometer to verify the meatballs have reached 160°F (71°C) at the center for food safety; visual browning alone is not a reliable indicator.

Make ahead

The meatballs can be shaped and refrigerated on a covered plate for up to 8 hours before pan-frying. Cook from cold; add 1–2 minutes to the browning time. You can also cook the meatballs and sauce up to 2 days ahead; store in an airtight container in the refrigerator and reheat gently on the stovetop or in a 325°F (160°C) oven for 10–12 minutes, covered.

Storage & reheating

Cooked meatballs and sauce keep in an airtight container in the refrigerator for up to 3 days. Freeze in a freezer-safe container or zip-top bag for up to 2 months. Thaw overnight in the refrigerator and reheat gently over medium-low heat for 8–10 minutes, stirring occasionally, until warmed through and the sauce is again glossy. Do not microwave; it tends to toughen the meat.

Substitutions

ground pork → Ground chicken or ground turkey. Use an equal weight. These are leaner; reduce cooking time slightly (by 1–2 minutes) and watch closely to avoid drying them out. The flavor will be milder and less rich. These also reach safe doneness at 165°F (74°C).
panko breadcrumbs → Regular breadcrumbs or finely crushed saltine crackers. Use the same amount. The texture will be slightly denser; the meatballs may also brown a bit faster, so monitor the heat.
rice vinegar → Lime juice or white vinegar. Use the same amount. Lime juice adds brightness; white vinegar is slightly sharper. Both work well, though rice vinegar has a softer, more rounded acidity.
brown sugar → Honey or granulated sugar. Use ¾ tablespoon honey (slightly less to avoid excess moisture) or the same amount of granulated sugar. The sauce may thin slightly with honey; reduce water by 1–2 tablespoons if needed.