Ingredients
For the meatballs:
- 1 lb. ground pork
- 2 tablespoon yellow onion minced
- 1 scallions finely chopped
- 3 garlic cloves minced
- 1 egg
- ½ cup plain panko breadcrumbs regular or gluten free
For the sauce:
- 3 garlic cloves minced
- ¼ cup low sodium soy sauce
- 3 tablespoon maple syrup
- 1 tablespoon rice vinegar
- ½ teaspoon ginger grated
- 1 ½ teaspoon cornstarch or arrowroot
- scallions and sesame seeds optional; for garnish
Instructions
- If you're pairing these meatballs with rice (which I recommend!), cook the rice over the stove according to the package instructions. At this point you should also preheat the oven to 400°.
- Next, add all of the pork, onion, scallion, garlic, egg, and breadcrumbs to a large bowl, then use a spoon or your hands to mix everything together, being careful not to over-mix.
- Use your hands to form the pork mixture into approximately 18 meatballs, placing them directly into a large oven-safe skillet. You may have to do this in batches depending on the size of your skillet.
- Next, spray the skillet with nonstick spray then sauté the meatballs for 3-5 minutes or until they're golden brown on all sides. Place the whole skillet into the oven and bake the meatballs for 15-20 minutes, or until they're cooked through.
- While the meatballs are baking, whisk all of the sauce ingredients EXCEPT the garlic together in a bowl or glass measuring cup.
- Once the meatballs are baked, place the skillet back on the stove over medium-low heat and add the minced garlic. Sauté for 1-2 minutes, then pour in the sauce and stir until the sauce thickens and the meatballs are coated in the sauce.