These Pork Meatballs with Garlic and Ginger pack in a ton of flavour for only being made with 7 simple ingredients! They’re super quick and easy to make, are a great snack any time of day or make the perfect addition to any Asian inspired meal.
Two meatball posts in the same week?! I mean, I may as well start going around calling myself the Meatball Queen by now. Some may call it overboard. Others may understand (it’s the Italian in me, ok?!) And most simply won’t care. Because as long as these Garlic Ginger Meatballs with Pork are just as good as the Sun Dried Tomato, Spinach and Goat Cheese Turkey ones I posted just the other day, I know we won’t have any problems.
And how can they not be? When I tell you that these homemade Pork Meatballs are made with just 7 easy to find ingredients, take just minutes to both make and cook, taste delicious all on their own or as a tasty addition to things like soups and stews AND freeze amazingly well, I know you don’t need any more convincing. You’re simply going to love these Meatballs with Pork as much as I do!
Yeah, yeah, yeah. It’s no secret around here. I love my meatballs. I just can’t help it when I grew up eating my mama’s famous Mini Meatballs. To say she set the bar pretty high when it comes to a good meatball is an understatement. And you already know I have Italian grandparents. I think, based on those statements alone, it’s fair to assume that I’ve eaten more meatballs than I can ever even count at this point. (And, for the record, don’t ever intend to stop). Let’s just say, I know a good meatball when I see one. Or should I say taste one.
These Ground Pork Meatballs might not be Italian, per se. But don’t worry. They’re so deliciously moist and incredibly tasty that I just know Nonna and Nonno would approve!
WHAT YOU’LL NEED TO MAKE MEATBALLS WITH PORK
It doesn’t take very many ingredients to make a good and flavourful meatball. These homemade Ground Pork Meatballs are a good example that you don’t have to get crazy or fancy to pack in a ton of flavour. Here’s what you’ll need in a little bit more detail:
- Ground Pork: The base and bulk of our Ground Pork Meatballs. Regular or lean will work well in this recipe. If you don’t have any on hand or simply want to change things up a bit, try this recipe using ground chicken, turkey or beef instead.
- Soy Sauce: Adds a salty bite and a bit of moisture to these Ground Pork Meatballs. You can use tamari or coconut aminos instead, for a gluten free version or if you prefer.
- Ginger: Adds the perfect warm, almost spicy bite to these Pork Meatballs and gives them a bit of an Asian flare. I like using fresh minced ginger for this recipe as it gives them a nice texture, potent flavour and I like being able to see it in the meatballs. However, if all you have on hand is ground ginger, use about half a teaspoon instead of the 1/4-inch fresh knob.
- Garlic: Because garlic makes just about everything better. Am I right? I like using fresh minced garlic for the same reasons I like using fresh minced ginger. However, if all you have on hand is garlic powder, use about 1/2 a teaspoon instead of the 2 fresh cloves.
- Green Onions: Adds texture, freshness, flavour and a pop of colour to this Pork Meatball recipe. I like using it both for the inside of the meatballs as well as a garnish for the final dish.
- Sriracha: Optional but adds a little bit of a kick to these Meatballs with Pork. Use more for extra spicy or omit completely for none at all. You can also use chili flakes, cayenne pepper or a different hot sauce instead, if you prefer.
- Salt/Pepper: Adds flavour and seasoning to the meat to ensure these Pork Meatballs don’t end up bland! PRO TIP: Be careful not to go too crazy on adding salt to this meatball recipe as the soy sauce is already fairly salty as it is.
- Avocado Oil (not pictured): High smoke point oil used for frying the meatballs until golden brown and crispy. You can use a different oil instead, such as canola or vegetable, if you prefer.
HOW TO MAKE MEATBALLS WITH PORK (KEY TIPS)
You can find full instructions for how to make these Garlic and Ginger Pork Meatballs in the recipe card down below, but here are a few quick tips to keep in mind:
- Cut the ginger, garlic and green onions into a verrrrry fine mince. Not only do you not want any of these ingredients to overpower the flavour of the meatballs but the smaller they are, the more successful you’ll be at getting the meatballs to stay together and properly hold their shape.
- Don’t overwork the meat. Yes, you want it to be well combined but overworking the meat mixture will result in tough, dense and dry meatballs. Instead, use your hands to mix the ingredients until just combined.
- Make the meatballs into as uniform and even sized balls as you can get them. They don’t have to be perfect (although you can use a scale if you really want to get technical). But you definitely want them as similar as can be to ensure even cooking in the same amount of time. One pound of ground meat should make about 12 medium size meatballs. EXTRA TIP: The same rule applies here as it does when mixing the meat. Be gentle and handle the meatballs as lightly as you can for best and juiciest results.
- Don’t stack the raw meatballs on top of each other or they’ll stick together. Instead line them up in a single layer on a parchment lined plate or cutting board. If the bottoms still stick, use a knife to help you gently pull them loose.
- Don’t overcrowd the skillet when cooking the meatballs. Use one that is big enough to cook all 12 meatballs at the same time. Or, work in batches if you have to. The meatballs should not be touching or overlapping as they’re cooking up in the pan. EXTRA TIP: Make sure the bottom of the skillet is coated in oil and that the oil gets hot before adding in the meatballs to prevent them from sticking to the bottom of the pan.
- Keep a close eye on the meatballs as they’re cooking in the skillet to ensure that nothing burns. They don’t take long to cook through and will need to be flipped and rotated throughout to ensure that each side gets evenly browned and cooked all the way through.
FREQUENTLY ASKED QUESTIONS
Your pork meatballs could be dry for a couple of different reasons. You overworked the meat. To ensure this isn’t a problem, use your hands to mix the ground pork mixture until just combined instead of rigorously squishing it and folding it to combine the ingredients. Yes you want the ingredients to be thoroughly combined. However, overworking it results in dense, tough and dry meatballs.
Another reason you could have ended up with dry pork meatballs is that you overcooked them. To avoid this, simply keep a close eye on them as they cook up in the skillet. They don’t take much time at all and you’ll need to constantly flip/rotate them throughout in order to ensure even cooking and prevent burning. PRO TIP: Remove the skillet from the heat a minute or so before you think the meatballs are done. The residual heat from the skillet will finish cooking them.
IMHO and experience, the type of ground meat you choose to use for meatballs depends on the kind of meatball and flavour you’re going for! You can use anything from ground pork like I do here, ground beef like I did in this Gluten Free Meatball Recipe, ground turkey like I do in these Sun Dried Tomato, Spinach and Goat Cheese Meatballs or a combination of different ground meats (such as veal and pork) like my mama does in her famous Mini Meatball recipe. You can also use ground lamb, chicken, venison, bison… the list is honestly endless!
Again, this is based on personal preference as meatballs taste equally delicious both fried and baked. In this recipe for Pork Meatballs, the meatballs are lightly fried in a skillet with some oil. However, if you prefer to bake them instead, pop them in a 400° oven for 15-20 minutes flipping halfway through. Broil your meatballs in the last couple of minutes to get that nice brown coating you generally get with frying.
Yes! The beauty of these Pork Meatballs (or any meatball for that matter) is that they freeze beautifully. You can freeze either raw or cooked meatballs using the same method. To freeze, simply arrange the meatballs in a single layer on a parchment lined plate or baking sheet without overlapping or touching. Pop them in the freezer for a few hours or until the meatballs are firm or solid to the touch (flash freeze). Then transfer them to an airtight container or freezer safe bag where they’ll keep for up to 4 months. Depending on what recipe you’re using these Ground Pork Meatballs for, there may not be a need to thaw them beforehand.
- 1 pound Ground Pork
- 2 Cloves Garlic, finely minced
- 2 tbsp Soy Sauce, Tamari or Coconut Aminos
- 2 tbsp Green Onion, finely sliced, plus more for garnish
- 1 1/4-inch knob Ginger, finely minced
- 1 tsp Sriracha, optional
- Salt and Pepper, to taste
- Avocado Oil, for frying
- Add all the ingredients to a bowl. Use your hands to gently combine being careful not to overwork the meat.
- Form 12 medium sized uniform meatballs.
- Add enough avocado oil to the bottom of a skillet and heat on medium heat. Once hot, add the meatballs in a single layer (work in batches if you have to). Cook for 5-7 minutes in total, flipping and rotating the meatballs on all sides throughout to ensure even browning and cooking on all sides. Garnish with chopped green onions, if desired and serve immediately or add to things like soups, stews or Asian inspired dishes.
If you prefer to bake these Pork Meatballs instead, pop them in a 400° oven for 15-20 minutes flipping halfway through. Broil your meatballs in the last couple of minutes to get that nice brown coating you generally get with frying.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 302mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 10g
Nutrition is only an estimate and calculated using Nutritionix.
OTHER DELICIOUS MUST TRY RECIPES USING GROUND MEAT