I love a good meatball recipe. They are quick to make, customizable to your liking, and make a delicious protein for dinner or to have on hand for the week. These easy pork meatballs do just that!
They are full of tons of fresh flavor and balance out the pork perfectly. I opted for a leaner cut of pork to add a little more protein and less fat to this recipe. And they are baked in the oven, keeping them juicy and tender, and requiring zero hands-on work.
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These Asian meatballs are great for a quick weeknight dinner and make an easy protein to have on hand during the week. Serve them with some rice and veggies, in a meal prep bowl, over a salad, into a soup, or even at breakfast with some eggs.
You can easily double this recipe to feed more people/have more leftovers, or freeze some for later!
Why we love these Asian pork meatballs
- packed with flavor – loaded with scallions, garlic, ginger, coconut aminos, fish sauce, and sesame oil, you can’t beat the flavor of these!
- ready in 30 minutes from start to finish
- make them as a full meal or serve them as an appetizer
- they work great for meal prep protein as they make a decent amount
Ingredients
- ground pork – I am using 90/10 lean ground pork
- egg
- almond flour
- green onion
- coconut aminos – a gluten-free substitute for soy sauce and has a nice sweetness to it
- sesame oil
- fresh garlic
- fresh ginger
- rice vinegar
- fish sauce – adds a nice saltiness and umami flavor
- salt and pepper
How to make pork meatballs
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Mix together ingredients. In a large bowl, add all your ingredients and mix to combine, trying not to overmix the mixture.
- Form into meatballs. Using a tablespoon as a scoop, form into equal-sized balls. I get about 30 meatballs.
- Cook meatballs. Bake for 20 minutes until golden brown and cooked through.
- Enjoy! Serve with your favorite sides and enjoy!
What temperature should meatballs be cooked to?
Pork is done when the internal temperature reaches 160 degrees Fahrenheit. I found 20 minutes is the perfect amount of time for these meatballs, but it will depend on the size you make them.
Can you pan-fry these meatballs?
While I prefer to bake these meatballs, you can pan-fry them if you want. Since there is not a ton of binder, you need to be very careful when frying as they are more susceptible to falling apart.
To pan-fry, heat a large cast iron or nonstick skillet over medium heat (you can also do this while you are rolling the meatballs). Add enough oil to coat the bottom of your pan if using cast iron.
Cook meatballs for 10-15 minutes, flipping occasionally, until golden brown and cooked through. You will probably have to do it in two batches depending on the size of your pan.
With baking, you can cook them all in one go.
What to serve with pork meatballs
These pork meatballs are great by themselves, but they are best served with some carbs and veggies. Here are some of my suggestions:
- rice – white rice, coconut rice, or cauliflower rice
- sesame garlic green beans
- baby bok choy, Chinese cabbage…
- air fryer brussels sprouts
- tossed in a soup
Storage and reheating
- fridge – store in an airtight container for up to 4-5 days in the fridge.
- reheat – to reheat meatballs, add to a pan over low heat with a little oil and saute until warmed through. You can also cook in the microwave for 1-2 minutes.
- freezer – cook according to directions and let meatballs cool completely. Add to a bag (we love these silicone reusable ones) or a freezer dish. Simply defrost a handful at a time or all of them for a quick and easy meal. Meatballs should last up to 3 months in the freezer.
Substitutions
- ground pork – any kind of ground meat will work for these (ground chicken, ground turkey, or ground beef). Try not to get too lean of a cut of meat as the fat helps keep them moist and gives them flavor!
- egg – this helps bind the meatballs. I have not tried an egg substitute for this recipe.
- almond flour – oat flour will work instead of almond flour. You can try coconut flour but will need less of it since it is so absorbent.
- green onion – minced white onion will work instead of green onions.
- coconut aminos – low sodium soy sauce or tamari will work instead, it will just change the flavor a bit. If using soy sauce, the recipe will not be gluten-free. Do not use liquid aminos as they are way too salty.
- garlic – you can use garlic powder instead. If using garlic powder, use 1 teaspoon.
- fresh ginger – you can use ground ginger powder instead. If using ground ginger, use 1/2 teaspoon.
- rice vinegar – apple cider vinegar or lime juice will work instead. You can also leave it out if you don’t have any of those options.
- fish sauce – this adds a nice salty and umami flavor to the dish, but you can use more coconut aminos or soy sauce if you don’t have it.
More healthy meatball recipes
- greek chicken meatballs
- chicken zucchini meatballs with parmesan and herbs
- instant pot BBQ chicken meatballs
- greek lamb meatballs bowls
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Pork Meatballs
ingredients
- 1 1/2 pounds lean ground pork (I used 90/10)
- 1 large egg
- 1/4 cup almond flour
- 1/3 cup minced green onion (green and white part)
- 2 tablespoons coconut aminos
- 1/2 tablespoon sesame oil
- 3 cloves garlic, minced
- 1/2 tablespoon freshly grated ginger
- 1 teaspoon rice vinegar
- 1 teaspoon fish sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- optional toppings – green onion, sesame seeds, red pepper flakes…
instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Mix together ingredients. In a large bowl, add all your ingredients and mix to combine, trying not to overmix the mixture.
- Form into meatballs. Using a tablespoon as a scoop, form into equal-sized balls. I get about 30 meatballs.
- Cook meatballs. Bake for 20 minutes until golden brown and cooked through.
- Enjoy! Serve with your favorite sides and enjoy!
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They are d lish
Glad you enjoyed them, Dan!
These are very very good! Just pulled a batch out of the oven & sampled one, yum! I had a just over one pound pkg of 90/10 pork & got 19 meatballs out of it. Very flavorful & not dry at all! Subbed in garlic powder bcuz I was feeling that lazy 😅 & adjusted the almond flour down a bit. Added a couple shakes of crushed red pepper & meal prep was done! Very easy & tasty, thank you!
Forgot the stars 😬
So glad you enjoyed them and hope they make the week easier! And thanks for the stars, Corrie!
I made these as a meal prep option because the recipes makes a lot of food! I baked them according to the recipe and then reheated in the air fryer when possible and it made all the difference! They’re fine any way you reheat them, but making them a little crispy was a GAME CHANGER!
Oh, I love that Molly, it’s such a good idea! So glad you liked them and thanks for trying. They really are great for meal prep!
They are great full of flavor and easy to make
Glad you enjoyed them and thanks for trying!