Directions
- 1Add 1/2 cup of panko breadcrumbs to a bowl.
- 2Hydrate panko breadcrumbs with 1/4 cup of regular milk and mix.
- 3Let the panko breadcrumbs soak up the milk for a minute or two.
- 4Add 1 diced shallot to the bowl.
- 5Add 3-4 diced cloves of garlic to the bowl.
- 6Add 1 tablespoon of diced green onion (light ends) to the bowl.
- 7Add 1/4 cup of grated carrot to the bowl.
- 8Grate a small knob of ginger into the bowl (about 1/4 teaspoon).
- 9Add 1 to 1.5 pounds of ground pork to the bowl.
- 10Add a couple of tablespoons of soy sauce to the bowl.
- 11Crack one egg into the bowl.
- 12Season with a little bit of salt.
- 13Season with some black pepper.
- 14Mix until all ingredients are well combined and have an even consistency.
- 15Form small meatballs, about the size shown in the video.
- 16Line meatballs on a sheet pan.
- 17Bake meatballs at 450°F (232°C) for about 15 minutes.
- 18Prepare the sauce by adding 1/2 cup of hoisin sauce to a frying pan.
- 19Add 1/4 cup of rice wine vinegar (or white wine vinegar) to the pan.
- 20Grate 3 cloves of garlic into the pan.
- 21Grate a knob of ginger into the pan (about the same amount as in the meatballs).
- 22Add about 1 teaspoon of sesame oil to the pan.
- 23Add 3-4 tablespoons of soy sauce to the pan.
- 24Add 1/2 teaspoon of chili flakes to the pan (optional, if you like it spicy).
- 25Pop the sauce on the stove and heat until it comes to a simmer and thickens up.
- 26Toss the baked meatballs into the thickened sauce.
- 27Mix the meatballs in the sauce until well coated.
- 28Serve the meatballs with rice.
- 29Add steamed broccoli to the plate.
- 30Add crispy air-fried Brussels sprouts tossed in some of the sauce and extra vinegar to the plate.
- 31Add the sticky meatballs to the plate.
- 32Top with crispy onions for crunch.
- 33Garnish with the green tops of the green onions to brighten things up.
Ingredients
- 0.5 cup Panko breadcrumbs
- 0.25 cup milk
- 1 shallot
- 3 garlic cloves
- 1 tablespoon green onion
- 0.25 cup grated carrot
- 1 teaspoon ginger
- 1 pound ground pork
- 2 tablespoons soy sauce
- 1 egg
- 0.5 teaspoon salt and pepper
- 0.5 cup Hoisin sauce
- 0.25 cup rice wine vinegar
- 3 garlic cloves
- 1 teaspoon ginger
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce
- 0.5 teaspoon chili flakes
- crispy onions
- toasted sesame seeds
Equipment
bowlspatulamicroplanesheet panfrying pantongs
Tips
- Do not overmix meatballs to prevent them from becoming dense.
- Bake meatballs at 450°F (232°C) for about 15 minutes.
- A little sesame oil goes a long way in the sauce.
- Serve with rice and steamed or air-fried vegetables for a complete meal.
- Use green ends of green onions for garnishing.
Related recipes
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup
Mongolian Beef Noodles
Chinese · Soup
High Protein Crispy Garlic Chicken Fried Rice
Chinese · Soup
Waterless Chicken Soup
Chinese · Soup30m
Crispy Pork Chili Garlic Noodles
Chinese · Soup20m
Sundubu-jjigae
Chinese · Soup15m
Beef Noodles (New Nan)
Chinese · Soup
Spicy Garlic Chili Oil
Chinese · Soup5m
Mie Gacoan
Chinese · Soup
Bang Bang Chicken Dinner
Chinese · Soup10m
Sundubu jjigae
Chinese · Soup15m