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5 from 8 votes

Pork Meatballs with Soy Glaze and Quick Pickled Slaw

Delicious pork meatballs with a sticky soy, ginger and sweet chilli glaze, paired perfectly with a crunchy and tangy pickled slaw.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian
Keyword: pickled slaw, pork meatballs
Servings: 2 servings
Calories: 593kcal
Author: Carrie Carvalho


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.


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!


Calories: 593kcal | Carbohydrates: 46g | Protein: 32g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 172mg | Sodium: 3609mg | Potassium: 1026mg | Fiber: 5g | Sugar: 26g | Vitamin A: 10363IU | Vitamin C: 24mg | Calcium: 116mg | Iron: 4mg