• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Casually Peckish
  • About
  • Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Asian

    Asian Pork Meatballs

    Published: Apr 9, 2021 by Genevieve

    Jump to Recipe

    Quick and easy tender, juicy, flavourful Asian pork meatballs coated with a rich, glossy, umami-packed sweet and tangy sauce. So mouthwatering good! The tanginess of the sauce makes these meatballs super appetising and will get your tastebuds dancing!

    Close up of a bowl of Asian pork meatballs with a meatball being picked up by a pair of chopsticks

    For more easy Asian appetiser ideas, check out my refreshing and flavourful San Choy Bow and Vietnamese Rice Paper Rolls recipes. All (including these super yummy pork meatballs) taste great at room temperature, perfect on a warm summer or spring day!

    Jump to:
    • Ingredients
    • This is how you make it
    • Tips for making this perfect every time
    • Good to know (FAQs)
    • 📖 Recipe

    Ingredients

    All the ingredients required for this recipe

    The umami, sweet and tangy sauce

    • Dark soy sauce is richer in flavour and less salty than normal soy sauce. Dark soy sauces are just normal soy sauces that have had a longer fermentation time, giving them the extra rich umami flavour. Can substitute for normal soy sauce, just reduce the amount to 1.5 tablespoon from 2 tablespoon due to the higher salt content.
    • Rice wine vinegar is more subtle and mild compared to white wine vinegar, with a hint of sweetness. Used here to give that mouthwatering tang, elevating all the flavours in this dish without being overpowering. Can substitute for white wine vinegar but rice wine vinegar is best here.
    • Brown sugar is preferred due to its rich molasses flavour. Okay if use white sugar.

    The pork meatballs

    • Pork mince best use fatty pork mince that is around 15% fat. Fatty mince means juicy meatballs!
    • Shaoxing wine is a Chinese rice wine that adds fantastic flavours into the pork meatballs. The liquid blends into the meatballs, making them juicier too! Substitute: dry sherry.
    • White pepper is a classic choice for Chinese cooking due to its mild flavour. Substitute: black pepper.
    • Sesame oil a little goes a long way. It adds a touch of earthy and nutty flavour.

    This is how you make it

    Step by step instructions part 1

    The key here, to tender pork meatballs that don't fall apart, is by mixing the meatballs in one direction. Mix vigorously until the mince forms a paste-like consistency. This will take about 2 minutes of continuous mixing. Yes, your hand will get pretty sore but it'll recover quickly and you'll be rewarded with delicious, tender meatballs!

    Perfect if you have chopsticks, otherwise, a fork will work too.

    Browning the meatballs will produce amazing flavours. Make sure to keep the heat to medium-low here as the soy sauce within the meatballs can burn easily on high heat (it has a higher burning point than meat). We want it to caramelise, not burn!

    Step by step instructions part 2

    Although the meatballs are packed with great Asian flavours, undoubtedly, I believe the sauce is the star here. It's tangy, caramelly, salty and best of all, it's an umami bomb. The consistency is luxurious, glossy and coats the meatballs perfectly.

    Note, this recipe makes a generous amount of sauce and since it's punchy and rich in flavour, it'll be unlikely that all of it will be consumed. It'll cover another batch of meatballs if you want to cook in bulk and freeze for a rainy day!

    Finish the dish up with some sliced spring onions to help brighten the dish up. Sprinkle some sesame seeds if you have some, that will be nice too!

    Freshly cooked Asian pork meatballs in a skillet, sprinkled with finely sliced spring onions

    Tips for making this perfect every time

    • Mix the meatball ingredients in one direction and mix vigorously! This is the key to tender Asian pork meatballs. Also helps the meatballs to stay intact and from falling apart when cooking.
    • Have all ingredients out on the kitchen bench before you start. This applies to all dishes, especially when following a recipe. A handy habit to help make cooking a seamless and stress-free experience. No fumbling about in the kitchen!
    • Use quality soy sauces! When it comes to soy sauces, you get what you pay for. It's something that lasts quite a long time so do invest in quality soy sauces. The differences in flavour are huuuge! If in doubt, pick the more expensive bottle. Otherwise, ask the staff at the Asian grocer, they'll be able to help you out. My favourite brands are Wan Ja Shan (their Premium Aged Soy Sauce is the best!) and Kimlan. Both are usually available at most Asian grocers. This is not a sponsored shout out.
    Close up of a bitten meatball, showing its juiciness

    Look at how juicy these meatballs are! All thanks to the fatty pork and the liquid from shaoxing wine!

    Good to know (FAQs)

    What do I serve Asian pork meatballs with?

    To have as a main, serve with simply prepared greens (such as sauteed bok choy or English spinach) and some freshly steamed rice (or this fragrant and flavourful Chinese Sausage Fried Rice)! Otherwise, fantastic as an appetiser.

    Can I swap the spring onions (scallions) out for something else?

    Yes! Try any of the following suitable substitutes: sliced coriander, finely diced brown onions or finely diced shiitake mushrooms.

    A bowl of Asian pork meatballs ready for serve

    Made this Asian Pork Meatballs recipe? Let me know your thoughts or questions by dropping a note in the comments section below! I'd love to hear from you 🙂

    Happy cooking! - Gen

    More delicious Asian dishes to make

    • Close up bowl of chicken stir fry
      Chinese Cashew Chicken
    • A plate of steamed chinese fish
      Chinese Steamed Fish with Ginger and Spring Onions
    • Close up of honey soy chicken
      Honey Soy Chicken Drumsticks
    • Chicken stir fry in a pan
      Marinated Chicken stir fry with Green Beans

    📖 Recipe

    Bowl of saucy asian pork meatballs

    Asian Pork Meatballs

    Tender, juicy, flavourful Asian pork meatballs coated with a rich, glossy, umami-packed sweet and tangy sauce. So mouthwatering good! The tanginess of the sauce makes these meatballs super appetising and will get your tastebuds dancing!
    4.80 from 5 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: Chinese
    Keyword: Chinese pork meatballs
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 5 people
    Calories: 291kcal
    Author: Genevieve

    Ingredients

    • ½ tablespoon cooking oil canola or sunflower

    Pork meatballs

    • 500 g /1lbs pork mince ideally fatty (note 1)
    • ¼ cup spring onions/scallions finely sliced
    • 1 tablespoon soy sauce
    • 1½ tablespoon shaoxing wine
    • ¼ teaspoon sesame oil
    • ½ teaspoon brown sugar
    • ½ teaspoon fresh ginger minced
    • 2 cloves garlic minced
    • ½ tablespoon cornstarch
    • ¼ teaspoon white pepper

    Tangy caramel sauce

    • 2 tablespoon dark soy sauce Use good quality (note 2)
    • 2 tablespoon rice wine vinegar
    • 2 tablespoon brown sugar
    • ¼ teaspoon sesame oil
    • ½ tablespoon cornstarch
    • ½ cup cold water

    To serve

    • finely sliced spring onions or sesame seeds
    Prevent your screen from going dark

    Instructions

    • In a medium-sized bowl, combine all pork meatball ingredients and mix continuously in one direction (clockwise or anti-clockwise) with a pair of chopsticks or a fork. About 2 - 3 minutes.
    • In a large skillet or non-stick pan, add cooking oil and bring the pan up to medium-low heat then form bite-sized meatballs with your hands, adding them into the pan as each is formed. (note 3) Brown and caramelise both sides of meatballs then remove and set aside. Meatballs do not have to be cooked at this point.
    • Depending on the size of your pan, you may need to do this in two batches.
    • Turn the heat off and in the same pan (no need to wash), add dark soy sauce, rice wine vinegar, brown sugar and sesame oil. Turn the heat back on to low heat and bring the sauce up to a low simmer. About 1 minute.
    • Add meatballs back into the pan and gently coat with sauce with a spoon or flipping them.
    • Mix cornstarch with cold water until cornstarch has disolved, pour into the pan. Mix the sauce with a wooden spoon until the sauce is thick and glossy.
    • Serve once meatballs are cooked, sprinkle with spring onions and/or sesame seeds.

    Notes

    Note 1. Fatty pork mince is ideal as it's the key factor to juicy meatballs! Look for ones that are about 15% fat. The liquid in shaoxing wine will help make them juicy but the main player here is the fat content. 
    Note 2. Use quality soy sauces especially dark soy sauces. When it comes to soy sauces, you get what you pay for. It's something that lasts quite a long time so do invest in quality soy sauces. The differences in flavour are huuuge! If in doubt, pick the more expensive bottle. Otherwise, ask the staff at the Asian grocer, they'll be able to help you out. My favourite brands are Wan Ja Shan (their Premium Aged Soy Sauce is the best!) and Kimlan. Both are usually available at most Asian grocers. This is not a sponsored shout out. 
    Note 3. Add meatballs into the pan clockwise placing from the outer rim of the pan then work your way in the middle. When it's time to turn the meatballs, start from the first meatball that hit the pan then work your way around. This will help ensure even browning of meatballs. 
    Cooking in bulk this recipe makes a generous amount of sauce and since it's punchy and rich in flavour, it'll be unlikely that all of it will be consumed. It'll cover another batch of meatballs if you want to cook in bulk and freeze for a rainy day!
    Leftovers/freezing keeps well in the fridge in an airtight container for up to 4 days. Freeze for up to 6 months.
    Nutritional value calculated based on all ingredients used, assuming all sauces are consumed (most likely won't be the case). 
    Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

    Nutrition

    Calories: 291kcal | Carbohydrates: 9.8g | Protein: 16.9g | Fat: 19.5g | Saturated Fat: 6.5g | Sodium: 708mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 6.3g | Calcium: 11mg | Iron: 1mg

    More Asian Recipes

    • Close up of bite sized beef chunks and cucumbers covered in glossy sauce
      Black Pepper Beef Stir Fry
    • Close up of a plate of glossy stir fried english spinach with garlic
      Stir Fried Spinach with Garlic
    • Close up of noodles being held by a pair of chopsticks on a white plate
      Spicy Sesame Peanut Butter Noodle Salad
    • A cheeseburger spring roll being pulled apart showing stretchy cheese and filling
      Cheeseburger Spring Rolls

    Reader Interactions

    Comments

    1. Tonya

      September 26, 2022 at 7:21 am

      Does the recipe use sweet dark soy sauce or dark soy sauce, I have both in my pantry but uncertain which to use.

      Reply
      • Genevieve

        September 30, 2022 at 11:31 am

        Dark soy sauce 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A profile image of Gen, the author and owner of casually peckish

    Hi, I'm Gen!

    All in for a "what's for dinner" conversation. When I'm not at the gym exercising or grocery shopping, I'm making a mess in the kitchen and creating something yum along the way.

    Learn more about me →

    FREE recipe e-booklet

    Subscribe to my weekly newsletter and receive a free recipe e-booklet straight to your inbox!

    Gen's top picks

    • Sideview of a slice of lasagna showing all 4 layers. A tray of lasagna in the background, blurred
      Lasagna
    • A bowl of wonton noodle soup
      Wonton Noodle Soup
    • Close up of a bowl of lu rou fan with pickles, egg and Asian greens
      Lu Rou Fan (Taiwanese Braised Pork Rice)
    • Noodle stir fry in a black pan
      Beef Noodle Stir Fry

    Popular recipes

    • Plate of creamy mushroom pasta
      Creamy Mushroom Pasta (no cream!)
    • Chinese pork mince noodles
      Chinese pork mince noodles
    • Plateful of pork wontons
      Pork Wontons
    • Delicious, simple and healthy garlic prawn pasta
      Easy Garlic Prawn Pasta
    • full plate of creamy garlic prawn pasta
      Creamy garlic prawn pasta
    • close up of spaghetti and meatballs
      Spaghetti and Meatballs

    Footer

    ↑ back to top

    About

    • Casually Peckish
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Casually Peckish