Delicious pork meatballs with a sticky soy, ginger and sweet chilli glaze, paired perfectly with a crunchy and tangy pickled slaw.
Pork and Ginger Meatballs
These Asian inspired Pork and Ginger Meatballs are the new number one requested dinner in our house. Which is actually very odd, as I had this recipe brewing in the back of my head for a while before I dared to test it out. I was so sure that my husband would hate it!
Thank goodness that’s not the case, because I could eat this every single week. The pork meatballs are baked instead of fried so they are so juicy and full of flavour. Then they are drizzled in sweet, sticky glaze, which is perfectly complimented by the crunch and zing from the quick pickled slaw.
How To Make the Quick Pickled Slaw
The vegetables should be sliced thinly but not too thinly, so they keep a little bite.
You can also use a food processor, julienne slicer or even a spiraliser to slice the vegetables. I actually find chopping vegetables by hand quite therapeutic, but I’m sure I’m in the minority here.
To make the slaw dressing, simply mix all the ingredients and pour over the sliced vegetables. You can use a bowl but I prefer a mason jar so I can shake it up.
I use carrots, cucumber, red onion and radishes in my quick slaw but you can definitely mix it up a little to suit your tastes or use up whatever you have in the fridge. Some sliced bell peppers would be a great addition, and if you like a bit of a kick add some sliced chillies.
Baked Pork Meatballs
I am a baked meatball convert. It is so much easier to oven bake meatballs – they cook evenly and you don’t have to watch and flip them constantly. Plus, baking means no oil is required. These tasty pork meatballs stay nice and juicy when baked too.
To make the meatballs you simply mix all the ingredients together in a bowl with clean fingers. I find slightly damp hands make the process a lot smoother.
Portion the mixture into 10-12 balls. I like to use a cookie scoop to keep them all the same size.
They cook best on a baking tray with a rack (line the bottom with foil or baking paper for easier clean up). If you don’t have a rack then a plain baking sheet will also do the trick. Bake for 15 minutes then turn all the meatballs over before baking for a further 5-10 minutes. They should be cooked through and beginning to brown around the edges.
Top Tip – Make your own Breadcrumbs. I just use the two end pieces of a loaf (you know, the ones nobody wants to eat) but any slices will work. Roughly tear them up and add to a food processor or blender and blend for 15-20 seconds. Works best when they are just about to turn stale. You can pop them in a food-safe bag and keep them handy in the freezer. No need to defrost before adding them to a recipe, just crumble slightly with your hands as they will freeze into a ball. Easy, and means you don’t waste any bread!
Soy Ginger Glaze
This Soy Ginger Glaze compliments the pork meatballs perfectly. To prepare, simply add all the ingredients to a small pan and stir over medium heat until it begins to bubble. Then turn the heat down low, stir regularly and let it simmer for 10 minutes as the meatballs cook.
I like these meatballs served with some simple white rice, a pile of quick pickled vegetables and a drizzle of sticky soy and ginger glaze.
These Asian style meatballs also make an excellent Banh Mi inspired roll. Just stuff a crusty baguette with some meatballs, a little mayo, slaw and a drizzle of sauce. This is always how I eat leftovers (if there are any!).
I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
More Quick & Easy Dinner Recipes
Pork Meatballs with Soy Glaze and Quick Pickled Slaw
For the Pork Meatballs
- 250 gram pork mince ideally 10-15% fat
- 25 gram panko or breadcrumbs see note for homemade
- 1 free range egg
- 2 garlic cloves, finely chopped
- 1 shallot, diced or a small white onion
- 1 tbsp fresh grated ginger
- 1 tbsp fresh chopped coriander or 1 tsp dried
- Salt & Pepper
For the Pickled Slaw
- 2 carrots, julienned
- ½ a cucumber, julienned
- 100 gram radishes, thinly sliced
- 1 red onion, sliced
- 120 ml rice wine vinegar or apple cider vinegar ½ cup
- 120 ml water ½ cup
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 lime, juiced
For the Soy Glaze
- 4 tbsp rice wine vinegar or apple cider vinegar
- 4 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 1 tsp fresh grated ginger
- Preheat your oven to 220°c/200 Fan/425F/Gas 7
- To prepare the slaw add the sliced vegetables to a mason jar or wide bowl.
- Mix together the vinegar, water, sugar, salt and lime juice and pour over the vegetables.
- Mix well – I like to use a mason jar so I can shake it up, but mixing well in a bowl will also do the trick.
- Set aside for at least thirty minutes while you prepare the rest of the dish. Give it a shake or a stir every 10 minutes or so.
- To prepare the meatballs, add all the ingredients to a bowl and mix together with clean damp hands.
- Divide into 10-12 equal sized balls (I like to use a cookie scoop to keep them all the same size) and placed on a baking rack or sheet.
- Bake the meatballs in the preheated oven for 15 minutes. Then turn all the meatballs over and bake for a further 5-10 minutes until cooked through and beginning to brown.
- Meanwhile, prepare any sides (I would recommend your favourite rice) and the soy glaze.
- To make the glaze, combine all the ingredients in a small pan over a medium heat.
- Allow the mixture to come to a boil, then immediately turn the heat down and simmer for 10 minutes, stirring regularly.
- When the meatballs are cooked drizzle them in the soy glaze and serve with a generous helping of slaw and rice. Sliced spring onions make an excellent garnish.