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  • Writer's pictureRomyL

Sweet and Sticky Chilli & Ginger Pork Meatballs

Updated: Apr 10, 2021

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I always read 'sticky sauce' in a recipe and am always disappointed by how runny it ends up being. BUT I PROMISE YOU!! This sauce is indeed thick and voluptuous - thanks to the cornflour and honey. What's more, the meatballs are so tender - not at all chewy, not even a little bit. This is definitely a massive triumph on my part *pats self on shoulder*. I know you guys will love this, I just...I know you will.

Today I'm mega tired for some reason (it's raining, I think it's the rain) so I don't actually have much to say in this little intro today. I'm going to go light a candle, run a bath, and cozy up in the warmth whilst the rain and wind hammer on the window for a little bit. Bye for now guys xxx


  • If you are making the recipe for yourself or one other person, half it. It makes a solid 30-40 meatballs, so, unless you are meal prepping, this recipe suits a larger group of people.

  • It's pretty easy to manipulate the spice level of this dish - more chilli in the sauce = spicier, less chilli = less spicy.

  • Vegetarians: replace the meatballs with meatless meatballs or tofu/tempeh. The sauce works deliciously with those substitutes!




  • 1 kilo of pork mince

  • 1 sweet white onion, minced

  • 3 tablespoons of crushed garlic

  • 2 tablespoons of grated ginger

  • 2 tablespoons of panko breadcrumbs

  • 1 teaspoon of salt

  • 1 teaspoon of cracked black pepper

  • 1 tablespoon of sesame oil

Sticky Sauce

  • 2/3 cup of freshly squeezed orange juice

  • 2/3 cup of low-sodium soy sauce or coconut aminos

  • 6 tablespoons of honey

  • 1 tablespoon of rice wine vinegar or apple cider vinegar

  • 2 tablespoons of cornflour/cornstarch

  • 1 tablespoon of sesame oil

  • 3 tablespoons of crushed garlic

  • 2 tablespoons of diced red chilli

  • 1 tablespoon of grated ginger


  • 2 cups of broccoli florets

  • 2 tablespoons of olive oil

  • 1 teaspoon of salt

  • 1 teaspoon of cracked black pepper


  • 4 cups of cooked rice

  • 1 spring onion, thinly sliced

  • 1/4 cup of chopped coriander



  1. Preheat your oven to 220℃.

  2. Mix together all of your meatball ingredients. Use your hands to really bring everything together. Add a bit of olive oil to your hands and roll the meatball mixture into even-sized balls - you should be able to get 30-40 meatballs out of the mix.

  3. Place the meatballs on a large lined baking tray. Place them in the oven for 15 minutes. If you can, put them in the oven at the same time as your broccoli. - This will save you time.

Sticky Sauce

  1. Whisk together all of the ingredients for your sauce in a heatproof jug/bowl.

  2. Place a frying pan over a medium-high heat. Pour your sauce into the pan and continuously whisk until the mixture starts to bubble. Keep stirring for a further 2-3 minutes. Pour the mixture back into your heatproof jug/bowl and set aside.

  3. Place your oven-cooked meatballs and sear them for 30 seconds on each side to give them that golden outside.

  4. Pour in your sticky sauce and cook for 30 seconds before removing from the heat. This step should create that thick, stickiness we're looking for.


  1. Toss your broccoli florets in the olive oil and salt and pepper.

  2. Roast them on a baking tray for 15 minutes at 220℃.

  3. Bringing the dish together

  4. Place some rice in a bowl with some of the roasted broccoli. Spoon over some meatballs and the sticky sauce. Serve with fresh coriander and spring onion.

  5. ENJOY!!

Stay Salty,

Romy, xx

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