Is there anything more satisfying to eat than meatballs?
I haven’t seen a lot of meatball recipes out there that are Asian-inspired, but this recipe fits the bill perfectly. They’re cooked in a beautiful coat of soy sauce, sesame oil and honey to give a sweet yet deep flavor to its pork base.
Unlike a lot of other meatball recipes, these little beauties are baked. They’re cooked in the sauce, which means that its soy and honey content infuses the meat with a delicate sweetness that manages to stays just on the right side of syrupy.
Another great thing about these is that you can batch cook them, freeze whatever you’re not going to have immediately, and reheat them later.
If you’re a BBQ fan like me, then you can actually make smoked meatballs. They take a little longer, but the results are completely worth it. And if you need a good rub to match with the pork meat, then you can try this BBQ pork dry rub recipe.
One thing to bear in mind is that, because we want the meatballs to cook in the sauce, it’s important to use a sided roasting tray. You can see from the photos that mine is quite deep, so try to aim for something similar.
Also bear in mind that meatball size can vary according to preference, so while I do recommend a total 20 minutes of cooking time, your might need more or less time depending on the size of your meatballs. I recommend checking them on the inside to check before serving up.