Sticky Asian Glazed Meatballs
A few simple pantry ingredients combine to make this quick and easy Sticky Asian Glazed Meatballs recipe. It'll be a hit with the whole family!
Servings: 6 servings
Equipment
Ingredients
For the meatballs:
- 2 pounds ground pork
- 1½ teaspoons sesame oil
- 1 cup plain dry breadcrumbs
- ½ teaspoon ground ginger
- 2 eggs slightly beaten
- 2 cloves garlic minced
For the sauce:
- 1 jar Hoisin sauce 7 oz.
- ⅓ cup rice vinegar
- 2 tablespoons honey
- 2 cloves garlic minced
- ¼ cup low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- ½ - 1 teaspoons Sriracha aka Rooster sauce
Additional ingredients:
- Cooked white rice
- thinly-sliced green onions optional
- sesame seeds optional
Instructions
- Preheat oven to 375°F. Spray a baking sheet with cooking spray and set aside.
- In a large bowl, combine all of the meatball ingredients until well mixed. Shape into 1-1½-inch balls. Place the meatballs on the prepared baking sheet and cook for 18-20 minutes or until the meat is no longer pink.
- Meanwhile, combine all of the sauce ingredients in a medium or large saucepan and bring to a boil over medium-high heat. Allow the sauce to boil until it thickens slightly - about 3-5 minutes. Remove from heat and set aside.
- When the meatballs have finished cooking, stir them into the sauce. Coat well with the sauce.
- Serve the meatballs over rice. Sprinkle with green onions and sesame seeds, if desired.
Notes
- If you don't eat pork, try ground chicken or turkey instead.
Nutrition
Calories: 493kcal | Carbohydrates: 9g | Protein: 30g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 169mg | Sodium: 519mg | Potassium: 574mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 131IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 2mg
