Asian Glazed Meatballs
Asian glazed meatballs are incredibly juicy, tender, and flavorful + tossed with a killer sauce. They are easy to make in just about 30 minutes.
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Servings: 15 meatballs
Ingredients
For the Meatballs:
- 1 lb. ground pork, 80-90% lean
- 4 green onions, chopped
- 2 cloves garlic, minced
- 1 large egg
- ½ cup Panko breadcrumbs
- 1 tablespoon reduced-sodium soy sauce
For the Glaze:
- 2 teaspoon sesame oil
- 1 clove garlic, minced
- ¼ cup reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoon honey
- ½ tablespoon chili paste (Sambal Oelek), or to taste
- 2 teaspoon cornstarch
- 2 tablespoon water
To garnish:
- sesame seeds
- green onions, chopped
Instructions
- Preheat oven to 425°F and line a baking sheet with aluminum foil or parchment paper and spray with non-stick spray.
- Use your hands to mix together the meatball ingredients in a large bowl. Take 1½-2 tablespoons of the meat mixture and roll into a ball. Repeat with the rest of the mixture and arrange on the prepared baking pan.
- Bake for 15-20 minutes, flipping once halfway through. While the meatballs bake, start making the glaze.
- Heat the oil in a large pot over medium-low heat. Add the minced garlic and saute for 1 minute until fragrant. Stir in the soy sauce, rice vinegar, honey, and chili paste.
- In a small bowl, whisk together the water and cornstarch. Add to the pot and cook and stir until the sauce is thick. Remove from heat.
- Once the meatballs are finished baking, add them to the pot with the glaze and toss to evenly coat.
- Serve topped with sesame seeds and chopped green onions.
Nutrition
Calories: 237kcal | Carbohydrates: 7.9g | Protein: 24.7g | Fat: 11.6g | Saturated Fat: 4.4g | Cholesterol: 90mg | Sodium: 255mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 2.8g | Calcium: 14mg
