Asian Pork (or Chicken) Meatballs in Honey Ginger Sauce

This is a lovely meal, served hot with rice or veggies – cold with a crisp Asian salad. or serve in fresh crusty bread rolls with a salad. Easy to make with a different, delicious, fresh taste.

It’s made in two parts, the Meatballs first, then the Sauce. But for for all of that, it’s an easy recipe and just scrumptious.  The recipe is enough for a family of 4, (or 2 healthy eating adults) and will only take 20-30 minutes to cook.  We even have added Thermomix(™) cooking instructions. For the recipe read on…

Asian Pork (or Chicken) Meatballs in Honey Ginger Sauce



  • 700g Pork (or Chicken) mince
  • 1/2 chopped red onion
  • 2 large cloves of garlic
  • 1 teaspoon minced ginger
  • 10g (2 teaspoons) of sesame oil
  • salt and pepper to taste

Ginger Garlic Sauce

  • 60g (3 Tablespoons) sesame oil
  • 1 large clove of garlic minced
  • 20g (1 Tablespoon) of minced ginger
  • 30g (1.5 Tablespoons) rice wine vinegar
  • 50g (2 tablespoons) of honey
  • 60g (3 tablespoons) of sweet chilli sauce
  • 1/2 teaspoon cornflour
  • Chopped parsley to serve



  • switch on the oven to 175oC
  • get a metal tray and med/large high sided frypan ready to be used.
  • make meatball mixture by simply mixing all your meatball ingredients together.  mixture will be slightly wet that’s ok.
  • (start the veggies or rice, this won’t take long)
  • make small (3-4cm) meatballs (use wet hands or teaspoons) and place on the ready tray
  • heat up a little olive or vegetable oil in a medium to large frypan (2-3 Tablespoons, less for non-stick pans) on med-high heat
  • add the meatballs, brown them reasonably well
  • transfer them back to the tray and place tray in the heated oven.  Cook for 10 minutes while you are preparing the sauce

Ginger Garlic Sauce

  • in the now empty fry pan, combine the sesame oil, garlic and ginger, over medium heat and sauté for 2-3 minutes until fragrant.
  • add the vinegar, honey and sweet chilli sauce
  • bring to boil and taste, adjust seasonings if needed.
  • take off the heat, mix a little water with the cornflour and add to the sauce, put back on the heat and bring to a gentle boil
  • simmer for a few minutes until the meatballs are ready
  • Add meatballs to the sauce, stir for a minute or two and serve with chopped parsley.

Thermomix (™) method:

  • Make the meatballs as above (chop onion and garlic in Thermomix to save time), except, put the frypan WITH the meatballs in the oven instead of transferring them to a tray.
  • For the sauce:
    • chop the onion and garlic, speed 6 for 6 seconds.  scrape down.
    • add the sesame oil
    • sauté on Varoma temperature for 3 minutes, speed 1.
    • add vinegar, honey, sweet chilli sauce and cornflour.  Cook on 100oC, speed 3, for 5 minutes.
    • When the meatballs are ready, take the frypan out of the oven and pour the sauce over them.  Serve immediately or keep warm over a gentle heat for a few minutes.

Bon Appetit!

Not sure about how to cook your selection?  Palmdale Meats, Poultry and Seafood – North Adelaide – are always here to help you. Call in to Palmdale Village Meats in the North Adelaide Village,  81 O’Connell St, North Adelaide.

There’s 2 hours free parking in the North Adelaide Village Centre, come and see us.

(08) 8267 5498