Recipe Background
These giant meatballs are mountains of flavors! Sweet Soy Glazed Meatballs are succulent spheres of pork flavor, accented with plenty of Asian-inspired umami and then coated in a sauce you'll want to eat with a spoon. Sweet, savory, nutty, and smoky, the sauce is perfect for coating not only the meatballs, but the bed of white rice underneath it. Sweet Soy Glazed Meatballs are truly special, from the first bite to the last!
These giant meatballs are mountains of flavors! Sweet Soy Glazed Meatballs are succulent spheres of pork flavor, accented with plenty of Asian-inspired umami and then coated in a sauce you'll want to eat with a spoon. Sweet, savory, nutty, and smoky, the sauce is perfect for coating not only the meatballs, but the bed of white rice underneath it. Sweet Soy Glazed Meatballs are truly special, from the first bite to the last!
Ingredients
For the meatballs:
- 1 pound ground pork
- 1/2 cup breadcrumbs
- 2 large eggs
- 2 tablespoons Shaoxing cooking wine or mirin
- 1/4 cup green onions finely chopped
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 1/2 teaspoons brown sugar
- 1 teaspoon fresh ginger grated
- 1 teaspoon garlic minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper or white pepper
For the sweet soy sauce:
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1/2 tablespoon flour or cornstarch
- white rice optional, to taste, cooked and hot, for serving
- green onions optional, to taste, chopped, for serving
Directions
- Preheat the oven to 375 degrees F.
- Line a quart sheet baking pan with parchment paper.
- In a large mixing bowl, add the pork, the breadcrumbs, the eggs, the cooking wine, 1/4 cup of the green onions, 2 tablespoons of the soy sauce, 1 teaspoon of the sesame oil, 1 1 1/2 teaspoons of the brown sugar, the ginger, the garlic, the salt, and the black pepper and mix well until thoroughly combined.
- Divide the pork mixture into 5 equal pieces.
- Using your clean hands, roll the pork mixture pieces into meatballs and transfer the meatballs to the prepared baking pan.
- Roast the meatballs until they reach an internal temperature of 160 degrees F, about 40 minutes.
- In a small mixing bowl, add the remaining soy sauce, the chicken broth, the remaining brown sugar, the remaining sesame oil, and the flour and whisk well until the flour and the brown sugar dissolve.
- In a shallow saucepan over medium heat, add the sauce mixture and cook, while stirring, until it thickens, about 3-4 minutes.
- Add the meatballs to the sauce mixture and toss well to evenly coat.
- Plate the meatballs over the white rice and top with the sauce.
- Serve sprinkled with the green onions.
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