Ginger Scallion Meatballs

This sticky ginger scallion meatballs recipe is inspired by Chinese Take-out and are naturally gluten free. Serve these meatballs with a side of veggies and rice, add to soup, or eat with some sauteed noodles.

Ginger Scallion Meatballs made with Ground Pork

I chose ground pork to make these delicious Chinese take-out inspired meatballs. The ginger scallion sauce mixed with ground pork is just unreal! You have to try it! You can also use ground chicken, turkey, or beef. Choose a ground meat with a fat percentage around 90/10%. I do not add much additional fat to my meatball mixture, so if your meat is very lean, it can easily dry out.

I love making meatballs. Even though they are similar to hamburger patties, meatballs have their own distinct culture. And they make such a great addition to meal prep. I love how meatballs can taste so different depending on the seasoning used. I chose to make this batch of meatballs with Asian flavors because I had a craving for Chinese take-out. Ginger and Scallions are two important parts of Chinese cooking, as well as many other Asian cultures.

I love cooking with ginger because it tastes great and is great for digestion. Scallions are another name for green onions. I have read, although I haven’t thoroughly researched it, that green onions are easier on digestion than typical onions. If anyone knows this for a fact, let me know.

Ginger Scallion Sauce

Two of my favorite things to order when I am ordering Chinese take-out is Ginger Scallion Noodles or Ginger Scallion Beef. Can you tell I am just in love with this sauce? It has such a burst of savoriness that makes everything taste so good. A traditional ginger scallion sauce is just ginger, scallion, oil, salt, and sesame oil but I have added a few additional ingredients to give it a hint of sweetness.

I like to use liquid sweeteners like honey or maple syrup when I am making a sticky sauce and I also added some arrowroot flour to make it a bit thicker, and it is naturally gluten free. I wanted the sauce to stick to my meatballs instead of it just being a dipping sauce.

How do you cook Ginger Scallion Meatballs?

Whenever I make meatballs, I like to first pan fry the meatballs in a bit of oil just until I have a nice sear on all sides. Then, I finish baking the meatballs in the oven. I know this method takes a bit longer than just baking the meatballs for the full amount of time. However, the flavor is too good to skip.

Browning the meatballs on all sides ensures that the moisture stays inside the meatballs as it finishes baking. If you only want to bake the meatballs, it may be faster, but the meatballs will lose moisture during the cooking process and come out slightly dry. If you are baking the meatballs, make sure that your meat is not too lean or else the meatballs will not be juicy and tender.

Method: Pan Fry the meatballs on all sides in 1 tablespoon of oil just enough to form a light crust on all sides. This should only take a few minutes. Then, finish cooking them in the oven at 400F for 15 minutes. Optional Method: You can skip the pan fry step and just bake them in the oven for 20 minutes at 400F. I think the pan fry step makes a juicier meatball, but I like this option on days when I am in a rush.

INGREDIENTS  

Meatball Mixture

• 1 lb Ground Pork
• 2 tsp Ginger minced
• 5 Green Onions minced
• 3 Garlic Cloves minced
• 1 tsp Sesame Oil
• 1 tsp Salt
• 1 tsp Vinegar rice vinegar or apple cider vinegar works great
• 1/4 tsp black pepper

Meatball Sauce

• 2.5 tbsp Sesame Oil
• 1 Garlic Clove Minced
• 1 Green Onion, just the white part minced
• 1/2 tsp Ginger minced
• 2 tbsp Honey
• 1 1/2 tbsp Vinegar rice vinegar or apple cider vinegar
• 1 tsp Sriracha add an additional tsp if you like spice
• 1/2 tsp Corn Starch or Arrowroot Flour
• pinch of salt
• sesame seeds (optional)

INSTRUCTIONS 

• Preheat Oven to 400F
• Combine the ingredients for the meatball mixture in a bowl. Form the mixture into small round balls.
• Preferred Method: Pan Fry the meatballs on all sides in 1 tablespoon of oil just enough to form a light crust on all sides. This should only take a few minutes. Then, finish cooking them in the oven at 400F for 15 minutes. Optional Method: You can skip the pan fry step and just bake them in the oven for 20 minutes at 400F. I think the pan fry step makes a juicier meatball, but I like this option on days when I am in a rush.
• While the meatballs are finishing in the oven, make your sauce on a small saute pan. Combine all ingredients except for the flour/starch and cook on medium heat. Once the mixture is bubbling, add the flour slowly and combine. Shut off the heat and continue mixing. You will see the sauce thicken.
• Once the meatballs are done cooking, mix them around in the sauce.

If you like this recipe, you may also like:

Feta Meatballs

Orange Chicken Meatballs