Pork Meatballs

 Ginger Garlic Sauce




1 pound ground pork

3 strips Non Smoked fatty bacon, uncooked, chopped finely. For easy chopping, place bacon in freezer first

3/4 cup Panko crumbs

2.5 teaspoons fresh minced garlic

¼ teaspoon white pepper

1.5 teaspoons onion powder

1/2 teaspoon Chinese Five Spice

1 teaspoon ginger powder

1.5 tablespoons finely chopped Italian parsley

1 egg plus 1 yolk

2 teaspoons shoaxing wine

2 tablespoons reduced sodium soy sauce

2 teaspoons mirin

1 tablespoon sesame oil

Sesame seeds

Green onions

Fresh Thai basil

1.5 inch ice cream scoop

Large baking sheet with rimmed edges

Parchment paper


Ginger Garlic Sauce

½ cup sugar

¼ cup soy sauce

1 cup chicken broth

1 tablespoon oyster sauce

1 tablespoon Shaoxing wine

2 teaspoons rice vinegar

3/4 teaspoon fresh zested, ginger paste

½ teaspoon fresh, minced garlic

1/8 teaspoon white pepper

1.5 tablespoons corn starch



Add the pork, bacon and Panko crumbs to a large mixing bowl and cut in with a fork until mixed well.  Sprinkle all of the spices and herbs evenly over the top but don't mix yet.  Whisk the wet ingredients together in a bowl, pour evenly over the top and then mix everything well.  


Place a piece of plastic wrap directly over the meat mixture, place in the refrigerator and let rest for at least 1 hour. Meatball mixture can be made the day before and marinate in refrigerator.

Using a 1.5 inch ice cream scoop and drop onto large baking sheet lined with parchment paper 1 inch apart.  Bake in center of oven at 450 degrees for 12 minutes.  Remove and drop into hot Ginger garlic sauce

Ginger Garlic Sauce

Add all ingredients to a sauce pan and whisk.  Bring to a fast boil over medium-high temp and then remove from heat.  Toss the meatballs in the sauce.  Pour the meatballs into a warm serving dish, sprinkle with toasted sesame seeds and then finish with green onions and chopped Thai basil.  Serve as an appetizer with bamboo picks and/or chopsticks.  

Makes 2 dozen