Asian Pork Meatball Bowl

Asian-style homemade pork meatballs are seasoned with ginger and coated in a thick ginger-mirin glaze that's both salty and sweet. Served over rice with cucumber ribbons for an easy healthy dinner or meal-prep lunch. Amazing flavor and texture in every bite!

Course Dinner

Cuisine Asian

Recipe Type Baked, Bowls, Healthy Dinner, Kid-Friendly, Meal Prep, Meatballs, Pork, Rice Dishes, Served Hot, Sheet Pan Meals, Spring Dinner, Summer Dinner

Skill Level Easy

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 526kcal

Author Angela G.

Equipment

sheet pan

Ingredients

Meatballs

1 lb ground pork
½ tablespoon ginger paste
1 teaspoon sea salt
½ cup Panko breadcrumbs
1 egg
¼ teaspoon chili flakes more or less to adjust heat
2 green onions sliced

Sauce

¼ cup soy sauce more to taste
½ cup water
¼ cup mirin
2 teaspoon garlic paste
2 tablespoon ginger paste
1 tablespoon cornstarch
2 teaspoon toasted sesame oil

Garnish

1 tablespoon toasted sesame seeds
1 green onion sliced

Serve with

2 cups cooked white rice
1 English cucumber use a peeler to make ribbons

Instructions

Make meatballs. Preheat oven to 375ºF.
In a large bowl, mix meatball ingredients until combined.
Roll mixture into 20 meatballs and place onto a lightly greased baking tray lined with foil for easy clean up.
Bake meatballs for 25-30 minutes or until cooked to an internal temp of 160ºF.
Prepare sauce. While meatballs are cooking, prepare the sauce.
In a small pan over medium-high heat, add sauce ingredients except for sesame oil. Whisk together.
Bring to a boil then reduce to simmer. Let simmer uncovered for 10 minutes or until sauce thickens.
Remove from heat and stir in sesame oil.
Combine meatballs with sauce. Move to a serving dish if desired.
Garnish with sliced green onion and toasted sesame seeds.
Serve in individual bowls with cooked white rice and sliced cucumber or vegetable of your choice.

Video

Notes

Adjust the sweetness of the sauce by adding more or less mirin. You can also substitute with honey or brown sugar.
If the sauce is too thin after simmering, add a cornstarch slurry (mix 1 teaspoon cornstarch with 1 tablespoon water) and cook for another minute, stirring constantly.
Prepare the meatballs ahead: Prepare the recipe up to the baking step. Freeze unbaked meatballs on a baking sheet, then transfer to a freezer bag for longer storage. Bake frozen meatballs for an extra 5-10 minutes.

Nutrition