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Sticky Asian Meatballs


How about trying these Asian inspired meatballs as an alternative to the Mediterranean variety? Made using pork and loaded with ginger garlic and spring onion, they are full of flavour and beautifully succulent. You could simplify this recipe by just making the meatballs without the sticky sauce and serve with a small pot of hoisin sauce. With the sauce it makes perfect bowl food served with rice.


Serves 6





800g lean minced pork

4/5 spring onions finely chopped ⠀

3 cloves crushed garlic ⠀

2 thumb sized pieces grated ginger ⠀

1 red chilli finely chopped ⠀

3 tablespoons finely chopped coriander ⠀

50g breadcrumbs ⠀

1 egg⠀

Salt & Pepper ⠀



100ml soy sauce

100ml rice wine vinegar

3 tbsp sesame oil

1 teaspoon cornflour

1 tablespoon sriracha sauce

3 garlic cloves crushed

1 thumb sized piece of ginger grated

3 tablespoons honey



2 pak Choi bulbs - quartered lengthways

Spring onion & Sesame seeds to serve


Mix all of the meatball ingredients together in a large bowl until thoroughly combined. It’s easier to use your hands. Then make approximately 30 small balls and place in the fridge to firm up for 10 minutes, but they can stay in there for a day.


In a large frying pan sauté the meatballs until golden all over and just cooked through.⠀

Sprinkle with sesame seeds and spring onion.


Whisk together the sauce ingredients until smooth. Add to the meatballs a bubble for 2 minutes. Add the pak Choi and cook for a further 3-4 minutes.

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