top of page
Pork Meatballs

 Ginger, Garlic Sauce





1 pound ground pork

4 ounces uncooked bacon, pulsed into paste (food processor) or minced

3/4 cup Panko crumbs

1 tablespoon freshly minced, garlic

1/2 cup coarsely grated, sweet onion, juices squeezed out

1 1/2 teaspoons finely grated, ginger 

1 1/2 tablespoons chopped, cilantro

2 teaspoons Shoaxing wine

2 tablespoons reduced sodium, soy sauce

1 tablespoon mirin

1 teaspoon sesame oil

1 large egg 

Sesame seeds, toasted in a skillet

Green onions

Fresh cilantro

1 1/2 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 freshly zested, ginger paste

½ teaspoon freshly minced, garlic

1/8 teaspoon white pepper

1 1/2 tablespoons corn starch



Add the pork, bacon and Panko crumbs to a large mixing bowl and cut in with a butter knife until well combined. Whisk all of the remaining ingredients together and mix into the pork mixture. Make sure excess onion juice is squeezed out, or meatballs will be too soft.


Cook in two batches. Using a 1 1/2 inch ice cream scoop, drop onto large baking sheet lined with parchment paper 2 inches apart. Bake in center of oven at 425F for 13-14 minutes until nicely browned. Remove from oven and let cool some on baking sheet.

Ginger Garlic Sauce

Add all ingredients to a sauce pan and whisk. Bring to a fast boil over high temperature, reduce to lowest setting and cook for 2 minutes. Remove from heat and pour the sauce through a sieve to strain. Toss the meatballs in the sauce. Pour the meatballs into a warm serving dish (or chafing), sprinkle with toasted sesame seeds and then finish with green onions and chopped cilantro. Serve as an appetizer with bamboo picks and/or chopsticks. Makes 2 dozen

bottom of page