These baked ground pork meatballs are packed full of asian-inspired flavors and topped with the best homemade sticky sauce.
Ready within 30 minutes, these Asian-spiced meatballs are one of our favorite weeknight dinners because they’re so quick and easy to prepare. They are Paleo and Whole30 friendly too!
Healthy meatballs are where it’s at
These ground pork meatballs are just delicious! They’ve got the perfect combo of savory and sweet. And they really hit the spot, especially when you need a quick and easy meal. The meatballs themselves are flavored with sesame oil, coconut aminos (or this coconut aminos substitute) and scallions.
If you like this recipe, be sure to try our Asian-Inspired Turkey Meatballs and these Paleo & Whole30 Meatballs.
Making these Asian-inspired pork meatballs
- Preheat your oven and gather the ingredients.
- Mix the meatball ingredients in a large bowl.
- Shape up the meatballs and put them in the oven to bake for 20 minutes.
- When the meatballs are almost done, whip up the sticky sauce on the stovetop.
- Spoon the sauce over the meatballs for serving and dig in!
Tips for freezing meatballs
We love meatball recipes for meal prep because they are easy to freeze and re-heat when you’re ready to dig in. For these Asian-spiced meatballs, you have two options.
- Make the meatballs, freeze them, and then when you go to re-heat them, make the sauce. This is our preferred method because the sauce is best right when it’s made.
- Make both the meatballs and the sauce, but freeze them separately. Re-heat and enjoy when you’re ready. You’ll want the sauce separate so that you can re-heat it and enjoy like a true sauce…otherwise it will just get soaked into the meatballs.
Recommend serving options for pork meatballs
- With some greens or roasted veggies.
- Over some white rice or cauliflower rice.
- Mixed in with some regular noodles or zoodles.
- With some sautéed cabbage.
Making meatballs without milk or eggs (or breadcrumbs)
You’ll notice that these meatballs don’t use milk, eggs or breadcrumbs as a binder. Because pork meatballs have plenty of fat, these binders are generally unnecessary.
In addition, they don’t really enhance the flavor, they just add more work and more ingredients! So you can just skip them for this recipe and you’ll never know the difference
Time to try these Asian-spiced pork meatballs
Meal prepping or just need an easy weeknight dinner? Make these easy Asian-inspired pork meatballs with a delicious sticky sauce!
If you try the recipe, leave a comment and rating below to let us know how it goes. Also, take a pic to share on Instagram and tag us @realsimplegood, we love to see what you’re making.
Sweet & Spicy Asian-Inspired Pork Meatballs
For the meatballs:
- 2 lbs ground pork
- 1 tbsp sesame oil, (also used below)
- 2 tbsp coconut aminos, (also used below)
- 3 green onions, finely diced
For the sauce:
- 1/2 cup coconut aminos
- 1 tbsp sesame oil
- 1 tbsp white vinegar
- 1 tsp ground ginger
- 2 tsp garlic, finely diced, (about 1-2 cloves)
- 1/2 tsp red pepper flakes, (optional, adjust to taste)
- 1/2 tsp tapioca starch, (or arrowroot flour)
- Sesame seeds
- Diced green onion
- Preheat oven to 400° and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine ground pork, sesame oil, coconut aminos and green onion. Use your hands to mix and form into golfball-sized balls. You can use a small ice cream scoop if you have one. You should make about 18-20 balls.
- Place the balls on parchment lined baking sheet and transfer to oven to bake for 20 minutes.
- While the meatballs are cooking, add all of the sauce ingredients to a saucepan and whisk well to mix and incorporate the flour.
- When the meatballs have about 7 minutes of cooking time left, start heating the sauce.
- Whisk the sauce before turning on the heat to the saucepan. Bring the sauce to a quick low boil and then turn heat down to low to simmer. Simmer, stirring frequently, until the sauce thickens, about 4-5 minutes.
- Remove meatballs from the oven. Spoon sauce over the meatballs for serving and top with any other desired toppings like sesame seeds or diced scallions.
Meatballs came out better than expected. They were delicious and moist. I would highly recommend this recipe.
I just made these meatballs tonight and they were delicious. This will now be my go to recipe.
We are so happy to hear you enjoyed them! Thanks so much for trying our recipe and coming back to report how it went! 🙂
I made these for dinner tonight. They are simply delicious. Easy to make with simple ingredients. I made ahead of time and refrigerated. To serve, I sliced up some napa cabbage, put in a pan with a little chicken broth and nestled the meatballs down in the cabbage. I steamed until the cabbage was done and meatballs were hot. I topped with sauce and some toasted sesame seeds. I highly recommend.
We’re so glad you enjoyed this one! Thanks so much for giving it a try and for coming back to share your review. We really appreciate it! And we’ll have to try the cabbage next time! Sounds delish! 🙂
Another winner with my family, two toddlers included! I found broiling at the end really took up a level, and as a sauce girl, I always appreciate your sauces!
So glad to hear it was a hit for everyone! Thanks so much for sharing on IG and for coming back to leave your review! 🙂
Made these tonight. Delicious! I had a very picky dinner guest and she loved them. That’s a huge compliment. Will definitely be making these again!
That’s great to hear Lisa, thank you for coming back to leave a comment!
Clean ingredients! Can’t wait to try!
We hope you enjoy the recipe!