Recipe: Asian Honey Ginger Meatballs

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.

pork asian meatballs resting on table with fork

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.

6 asian meatballs sitting in baking tray

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.

asian honey ginger meatballs sitting in tray with honey sauce
Asian Honey Ginger Meatballs
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Asian Honey Ginger Meatballs

Servings 6 meatballs


For The Meatballs

  • 600 g pork mince
  • 3 green onions finely chopped
  • 1 egg beaten
  • ½ cup breadcrumbs
  • 3 cloves garlic crushed
  • 2 tbsp ginger grated
  • 2 tsp sesame seeds
  • 2 tsp sesame oil
  • 1 tbsp cooking oil
  • salt and pepper
  • 2 packs soba noodles

For The Sauce

  • ½ cup soy sauce
  • 2 tsp sesame oil
  • ½ cup honey
  • ½ cup mirin
  • 2 tbsp rice wine vinegar


  • Start by switching on your oven and preheating it at 425°F/220°C.
  • In a large bowl, mix the pork, egg, onion, sesame seeds, garlic, ginger, salt and pepper. Mix and combine thoroughly.
  • Roll the mix into balls. I like to make mine quite large, so I aim for a little bit bigger than golf ball size.
  • Pour the cooking oil in to a sided roasting tray (see pictures). Place the balls in the tray, making sure to leave space between each one so that they’re not touching.
  • Put the tray in the preheated oven and cook for 5 minutes.
  • While the meatballs are cooking, make the sauce. In a small bowl, mix together the soy sauce, sesame oil, vinegar, mirin and honey.
  • Take the meatball tray out of the oven. Pour your soy sauce mix over the meatballs, ensuring to coat them as evenly and thickly as possible.
  • Put the tray back in the oven and cook for a further 15-20 minutes, until cooked thoroughly on the inside.
  • Remove from the oven and allow to cool for 5 minutes. Serve the meatballs with your choice of noodles, green onion and sesame seed.