These Asian Pork Meatballs are guaranteed to be a hit at your next get-together or game-day spread! Juicy, savory, and bursting with Asian-inspired flavors, they’re made with ground pork, fresh herbs, and a blend of seasonings that deliver big taste in every bite. The best part? They’re incredibly versatile—you can serve them as quick appetizers, toss them with noodles, or make a large batch and freeze extras for busy weeknights.
Why rely on store-bought or catered meatballs when you can whip up a homemade batch that’s fresher, tastier, and just as easy? With minimal prep, these meatballs come together quickly, making them perfect for parties, casual dinners, or even as a protein-packed snack. Plus, their bold flavors make them a crowd-pleaser no matter how you serve them.
Whether you’re entertaining guests, hosting a game-day spread, or just craving a flavorful, homemade snack, these Asian Pork Meatballs are a simple, satisfying solution that will have everyone coming back for seconds.
Serve this with some crispy Ragoons, Soybean Sprout Soup or some crunchy Mushroom Spring Rolls.
Not what you are looking for? Try these other excellent meatball recipes:
- Comfort Meatballs
- Tsukune Chicken Meatballs
- Cheese-Stuffed Meatballs
- Brown Rice Porcupine Meatballs
- Swedish Meatballs
- Vietnamese Chicken Meatballs
- Italian Meatballs
- Cuban Mojo Meatballs
Asian Pork Meatballs
- Prep Time: :45
- Cook Time: :30
- Total Time: 1:15
- Yield: 6 1x
- Category: Entree
- Method: Oven
- Cuisine: Asian
Ingredients
For the meatballs
- 2 tablespoons vegetable oil
- 3 cups thinly sliced green cabbage (about 1/4 head)
- Kosher salt
- 8 ounces shiitake mushrooms, stems removed, caps thinly sliced
- Freshly ground white pepper
- 2 large eggs plus 1 egg white
- 1 1/2 pounds ground pork
- 4 scallions, minced
- 3 cloves garlic, minced
- 1 2 -inch piece ginger, peeled and finely grated (about 1 tablespoon)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons sugar
- 2 teaspoons cornstarch
For the sauce
- 1/2 cup hoisin sauce
- 2 teaspoons Sriracha chile sauce
- 1 teaspoon rice vinegar
- 1 tablespoon sugar
- 3 tablespoons sesame seeds
- 1 head Boston lettuce, leaves separated
Instructions
- Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
- Lightly beat the eggs and egg white in a large bowl. Add the pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.
- Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce.
Notes
Meatball Tips
- Be Gentle – If the meatballs are packed too tightly and compactly, they’ll turn out tough, rubbery, and chewy. Oil your hands so that the mixture won’t stick to them and gently and quickly form the meatballs.
- Keep Things Cold – You want to keep the fat from melting and breaking down before you cook the meatballs, so keep your meat and ingredients as cold as possible. Make the mixture in a chilled bowl, and if you are adding precooked ingredients like onions, let them cool down completely before adding.
- Make Ahead – The meatballs can be made up to two days ahead and gently reheated on the stove or in the microwave.
- Freezing meatballs can be a solution for week’s worth of different dinners. After cooking the meatballs, cover a large cutting board with parchment paper and lay cooked meatballs out on the paper to cool to room temperature. Once the meatballs are at room temperature, place the cutting board with meatballs in the freezer for 1-2 hours. When the meatballs are just frozen, divide them among the freezer bags, close them tight, label and place back in the freezer.