Sticky Asian Glazed Meatballs


  • 2 lb. ground pork
  • 1½ tsp. sesame oil
  • 1 cup plain, dry breadcrumbs
  • ½ tsp. ground ginger
  • 2 eggs, slightly beaten
  • 2 cloves garlic, minced
  • 1 jar (7 oz.) Hoisin sauce
  • ⅓ cup rice vinegar
  • 2 tbsp. honey
  • 2 cloves garlic, minced
  • ¼ cup low-sodium soy sauce
  • 1 tsp. sesame oil
  • 1 tsp. ground ginger
  • ½-1 tsp. Sriracha (aka Rooster) sauce

  • Cooked white rice
  • thinly-sliced green onions (optional)
  • sesame seeds (optional)


  • Preheat oven to 375°F. Spray a baking sheet with cooking spray and set aside.
  • In a large bowl, combine all of the meatball ingredients until well mixed. Shape into 1-1½-inch balls. Place the meatballs on the prepared baking sheet and cook for 18-20 minutes or until the meat is no longer pink.
  • Meanwhile, combine all of the sauce ingredients in a medium or large saucepan and bring to a boil over medium-high heat. Allow the sauce to boil until it thickens slightly – about 3-5 minutes. Remove from heat and set aside.
  • When the meatballs have finished cooking, stir them into the sauce. Coat well with the sauce.
  • Serve the meatballs over rice. Sprinkle with green onions and sesame seeds, if desired.

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