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–+ servings
sticky pork meatball with broccoli and rice in bowl with fork
Erin Antoniak

Sticky Pork Meatballs

4.94 from 16 votes
Indulge your sweet and savory cravings with these Sticky Pork Meatballs tossed in a delicious 6 ingredient sauce. Double the recipe to feed a crowd — they're nothing short of flavorful!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 16 meatballs
Course: dinner, lunch, Main Course, meal-prep
Cuisine: Asian
Calories: 125
Ingredients Method Nutrition Notes

Ingredients
  

Meatballs
  • 1 lb ground pork
  • 1 egg
  • 1/4 cup breadcrumb I used panko
  • 3 cloves garlic minced
  • 1 tbsp fresh grated ginger
  • 1/4 tsp salt
  • 2 tbsp olive oil
Sauce
  • 1/2 cup hoisin sauce
  • 2 tbsp low sodium soy sauce
  • 1 tsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger
  • 2 cloves garlic minced
For topping and serving
  • sesame seeds
  • sliced green onion
  • rice
  • veggies

Method
 

  1. In a bowl, mix together pork, egg, breadcrumbs, garlic, ginger and salt until well combined. Form into ~16 meatballs.
  2. Heat a skillet over medium heat and add olive oil. Once hot, add meatballs and cook 3-4 minutes on each side or until internal temperature reaches 160F.
  3. While meatballs are cooking, in a small sauce pan, whisk together all sauce ingredients over medium heat. Once bubbling, simmer for 4-5 minutes over low.
  4. Place cooked meatballs in a bowl and toss with sticky sauce.
  5. Serve on a plate with rice and veggies and top with sesame seeds and green onion.

Nutrition

Calories: 125kcalCarbohydrates: 6gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 31mgSodium: 280mgPotassium: 112mgFiber: 0.4gSugar: 2gVitamin A: 17IUVitamin C: 1mgCalcium: 14mgIron: 1mg

Notes

  • Measure your ingredients closely. The right ratio of pork, egg, and breadcrumbs is what makes the meatballs hold together properly, so don't eyeball it.
  • Don't overcook.  The egg and olive oil keep these meatballs juicy, but be sure to pull them at 160°F internal temp and no further.
  • Let the sauce bubble for 4-5 minutes over low heat before tossing the meatballs in. It needs that time to thicken and get truly sticky.

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