Invigorate your dinner routine with this simple recipe for tender, juicy, Asian-inspired pork meatballs swimming in a sweet soy dipping sauce.Made with just 10 ingredients in less than 30 minutes, it's perfect for even your busiest weeknight!
4teaspoonsminced garlicor 2 minced large garlic cloves
½teaspoonsalt
¼cupfinely sliced green onionsor scallions
¼cuplow-sodium soy sauce
1tablespoontoasted sesame oil
Soy sauce broth:
½cuplow-sodium soy sauce
½cuplow-sodium chicken broth
½teaspoongrated fresh gingeror ginger paste
2teaspoonstoasted sesame oil
2tablespoonsrice vinegar
2 ½tablespoonshoney
1teaspoonsesame seeds
Red pepper flakesto taste
To serve (optional):
Hot cooked rice
Cilantro
Sliced green onions
Red pepper flakes
Sesame seeds
Instructions
Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed cookie sheet with parchment paper.
Add all of the meatball ingredients to a large mixing bowl. Stir together well with a silicone spatula or your hands, or until the meat and seasonings are thoroughly combined.
Scoop 2-tablespoon size portions of the meatball mixture and roll into balls. Place the meatballs 1 inch apart from each other on the prepared baking sheet. Bake the meatballs for 17-19 minutes, or until the meatballs are cooked through and have reached an internal temperature of 160 degrees Fahrenheit.
During the last 5 minutes of baking, combine the soy sauce broth ingredients in a small saucepan. Bring to a simmer over medium heat, whisking occasionally as it comes to heat, and cook for 1-2 minutes,.
Move the meatballs to a deep dish serving platter. Pour the soy sauce broth over the meatballs. Serve the meatballs and broth over hot rice and garnish with cilantro, additional green onions, red pepper flakes, and/or sesame seeds if desired.
Notes
More serving suggestions: you can also serve over rice noodles, wheat noodles, or cauliflower rice.
Storage directions: leftovers last covered in the refrigerator for 4-5 days. They also can be frozen in a freezer safe container for up to 2 months.
Thawing instructions: thaw the frozen meatballs in the refrigerator for up to 12 hours and then heat up in the microwave over medium heat in 1-2 minute intervals, stirring between intervals, or until the meatballs are heated through.
Making these meatballs gluten-free: substitute coconut liquid aminos or tamari for the low-sodium soy sauce.