Thai Sticky Meatballs
Tender pork meatballs tossed in a sweet & spicy Thai glaze with garlic, ginger, and a hint of lime.
Ingredients
Sticky Chili Sauce:
- 1 cup sweet chili sauce
- ¼ cup packed brown sugar
- ¼ cup tamari or soy sauce
- ¼ cup apple cider vinegar
- ¼ cup fresh lime juice
- 1 tbsp chopped garlic
Meatballs:
- 2½ lbs ground pork
- 1¼ cups panko
- ⅓ cup tamari or soy sauce
- 1 tbsp chopped cilantro
- 2 tbsp chopped scallions
- 2 tbsp finely chopped fresh ginger
- 2 tbsp finely chopped garlic
- ¼ cup fresh lime juice
- ¾ tsp kosher salt
- ¾ tsp freshly ground black pepper
- sesame seeds, for garnish
- chopped scallions, for garnish
- fried wonton strips, for garnish
Instructions
Sticky Chili Sauce:
- Combine all ingredients in a saucepan over medium-low heat. Whisk together to incorporate fully.
- Bring to a simmer, whisking frequently.
- Turn the heat to low and maintain a low simmer for 20 minutes, stirring occasionally.
For the Meatballs:
- Place ground pork in the bowl of a stand mixer (alternatively mix by hand if desired).
- Add panko and mix on low speed for 15 seconds until evenly blended.
- Add remaining ingredients and continue to mix on low speed until fully incorporated, 30 seconds to one minute.
- Make a small tester meatball and cook in a saute pan to check for proper seasoning.
- Using a 2 oz. scoop, scoop and gently roll meatballs into balls, placing them on a parchment-lined sheet pan as you go.
- Bake for 15 minutes at 350℉, rotating halfway through to brown evenly.
- Combine meatballs with the sauce. Garnish with sesame seeds, scallions, and wonton strips before serving.
Thai Sticky Meatballs
Tender pork meatballs tossed in a sweet & spicy Thai glaze with garlic, ginger, and a hint of lime.
Ingredients
Sticky Chili Sauce:
- 1 cup sweet chili sauce
- ¼ cup packed brown sugar
- ¼ cup tamari or soy sauce
- ¼ cup apple cider vinegar
- ¼ cup fresh lime juice
- 1 tbsp chopped garlic
Meatballs:
- 2½ lbs ground pork
- 1¼ cups panko
- ⅓ cup tamari or soy sauce
- 1 tbsp chopped cilantro
- 2 tbsp chopped scallions
- 2 tbsp finely chopped fresh ginger
- 2 tbsp finely chopped garlic
- ¼ cup fresh lime juice
- ¾ tsp kosher salt
- ¾ tsp freshly ground black pepper
- sesame seeds, for garnish
- chopped scallions, for garnish
- fried wonton strips, for garnish
Instructions
Sticky Chili Sauce:
- Combine all ingredients in a saucepan over medium-low heat. Whisk together to incorporate fully.
- Bring to a simmer, whisking frequently.
- Turn the heat to low and maintain a low simmer for 20 minutes, stirring occasionally.
For the Meatballs:
- Place ground pork in the bowl of a stand mixer (alternatively mix by hand if desired).
- Add panko and mix on low speed for 15 seconds until evenly blended.
- Add remaining ingredients and continue to mix on low speed until fully incorporated, 30 seconds to one minute.
- Make a small tester meatball and cook in a saute pan to check for proper seasoning.
- Using a 2 oz. scoop, scoop and gently roll meatballs into balls, placing them on a parchment-lined sheet pan as you go.
- Bake for 15 minutes at 350℉, rotating halfway through to brown evenly.
- Combine meatballs with the sauce. Garnish with sesame seeds, scallions, and wonton strips before serving.