Asian Pork Meatballs with Soy Garlic Dipping Sauce

Asian Pork Meatballs with Soy Garlic Dipping Sauce

My plan was to share all 4th of July recipes with you this week, but I made these last night and I couldn’t resist sharing them with you today. They were that good. I was inspired to make these by a meal that Ryan ordered when we visited an Asian restaurant recently. These meatballs include tender pork, fresh ginger, garlic, cilantro, sesame seeds and serrano peppers. While they were wonderful on their own, I decided that a simple dipping sauce would only add to the deliciousness.

I did choose to fry these meatballs because I wanted a crispy golden brown outside with a tender flavorful inside. If you would prefer to bake them, I would recommend drizzling them with a little olive oil before cooking them in a preheated 350 degree oven for about 30-35 minutes or until cooked through.

Asian Pork Meatballs with Soy Garlic Dipping Sauce

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Makes 20 Prep Time: Cook Time:


  • 1 1/2 pounds ground pork
  • 1/2 cup finely minced onion
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon minced fresh ginger
  • 1 teaspoon dried cilantro or 1 tablespoon chopped fresh cilantro
  • 1 teaspoon roasted sesame seeds
  • 1 egg beaten
  • 2 serrano peppers, minced
  • 1/2 cup plain dry bread crumbs
  • 1 teaspoon fish sauce
  • 1/4 cup oil for frying
  • Soy Garlic Dipping Sauce (recipe follows)

Soy Garlic Dipping Sauce

  • 3 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon granulated garlic



Preheat oven to warm setting.


In a bowl combine all ingredients except oil and dipping sauce. Mix well. Roll into 20 meatballs.


Heat oil in a large frying pan over medium heat. Fry meatballs in batches until they are golden brown on all sides and cooked through. About 8-10 minutes total. Be careful not to overcrowd the pan. Transfer cooked meatballs to oven to keep warm while you finish cooking the remaining meatballs.


Combine all ingredients for soy garlic dipping sauce together in a bowl. Serve with meatballs.


I served these as an entree with rice and stir-fried veggies but I also think these would be great served as an appetizer at any dinner party. Enjoy!

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  • What a fun pic! I’d have shared this asap too. :) Sounds delicious.

  • Those look great! I’ve been looking for meatball variations recently, and these are full of some of my favorite ingredients. Cute photo, too!

  • these sound wonderful! I love every flavor in the seasonings you used…I will be saving and making one day!

  • This is very similar to the mixture I put in my dumplings! What a brilliant idea.

  • beth

    I am going to try that exact recipe but with turkey for a burger. And will use the sauce as a glaze. Love all those flavors.

  • These look delicious, will try them out!

    Thanks for sharing :-)

  • Des, I made these yesterday, and they were fabulous. Thanks!

  • You’re welcome Carolyn! Thank you for letting me know that you enjoyed them :)

  • These have all my favorite flavors, and the recipe is so simple! Your photo is beautiful and creatively done with the chopsticks.

  • Wow what a terrific idea. I stumbled upon you from photograzing. Glad I found your site. I’ll be adding you to my blog list and checking back often! Gonna try these meatballs for sure.

  • Jenn

    This is such a great recipe! I’ve made these both baked and fried. They’re delicious each way. Thanks so much =)

  • You’re welcome Jenn! I haven’t tried them baked yet, I just might have to now. :)

  • I LOVED these meatballs!!!! delish! And what a great blog! As a singer who’s just getting into cooking, I’ll be back here again!

  • Thank you Jessica! I am glad that you loved these meatballs so much and I am happy to hear that you will be back! :)

  • WindsorTenor

    Made these for dinner tonight. FABULOUS!

  • WindsorTenor

    Made these for dinner tonight. FABULOUS! They were a hit and will back in the lineup for New Year’s Eve this year!

  • WindsorTenor- Thank you! I am happy to hear that you liked them :)

  • Kiri

    I love the irony of kosher salt with pork . . . but these look delicious!!

  • Pingback: Gingery Pork Meatballs With Udon Noodles – A Wrinkle in Thyme()

  • Shannon

    I’ve made these several times and they’re delicious! I brown them on the stove and then bake them in the oven to finish them off. I’m making them again tonight with your delicious garlic rice. Thanks for all the great recipes!

  • I’m hosting a bluegrass jam at the end of August. Going to try these with the recommended stir fried veggies and rice. I think I’ll both brown on the stovestop the day before, and then bake them the day of. Yum!!!

  • Conchi

    Shannon!!! What delicious garlic rice? Actually, that’s what I’m going to accompany the meatballs with. But, I didn’t know there was a garlic rice recipe here. ???

  • Conchi

    I made these for my music jam last night. Yum. Everyone liked them. I thought that frying would take too much time (& I wanted to join the musicians), so I baked them. Be careful…don’t place them too close to each other. What happened was they ended up cooking in their own juices (as if in a covered pot) and I almost have a liquid spilling over the cookie sheet in the oven. But, they were very good and all the guests loved them. Made the garlic rice too. Yum again! Thank you.

  • You’re welcome! Glad it was a success :)

  • Katrina

    I LOVE these meatballs. They are my first choice whenever I am asked to bring a dish to a potluck. So easy and delish!

    I bake them in the oven at 350 for 20-25 minutes and then stir them into a glaze/sauce made of sweet chili sauce, plum sauce, soy sauce, granulated garlic, and topped with a sprinkling of chopped green onion, chopped cilantro and toasted sesame seeds. A+ every time.

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