Pork Meatballs with Soy Butter Sauce

Start Cooking

Prep Time:15

Cook Time:25

Total Time:40

Ingredients

1 lb ground pork
⅓ cup chopped scallions
½ cup breadcrumbs
1 large egg
½ tsp salt
½ tsp black pepper
1 tsp freshly grated ginger
1 clove garlic minced
2 tbsp butter
1 clove garlic minced
½ tsp freshly grated ginger
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 ½ cups beef broth
2 tbsp cornstarch
1 tbsp cold water for mixing with the cornstarch
extra chopped scallions optional, for serving
sesame seeds optional, for serving

Instructions

Step 1: Mix the Pork Meatball Mixture - Add the ground pork, chopped scallions, breadcrumbs, egg, salt, black pepper, grated ginger, and minced garlic to a large mixing bowl. I usually start mixing with a fork and finish with clean hands because it is easier to tell when everything is evenly combined. Mix only until the ingredients are distributed throughout the pork. You do not need to squeeze or knead the mixture aggressively. Too much mixing can make meatballs firmer than you want, and we are after tender centers here.
Step 2: Shape the Meatballs Evenly - Lightly dampen your hands with water before you start shaping. Pork mixture can be sticky, and that little bit of water makes the job noticeably easier. A number 20 scoop works nicely if you have one, but any spoon or scoop is fine. The important thing is keeping the portions reasonably consistent so they finish cooking at about the same time. You should get roughly 17 meatballs. Gently roll each portion between your palms just enough to give it a round shape.
Step 3: Brown the Meatballs in the Skillet - Place a large skillet over medium heat. Once the pan is hot, add the meatballs with a little space between them so they can brown rather than steam. Let the first side sit long enough to develop a good golden crust before you start turning them. That browned surface adds a lot of flavor later. Continue cooking for about 10 minutes, turning occasionally, until the meatballs are browned on all sides and cooked through. Once they are ready, transfer them to a plate and keep the skillet on the stove.
Step 4: Build the Soy Butter Sauce - Add the butter to the same skillet and let it melt into all those browned bits left behind by the meatballs. Those little bits are dinner gold, so do not wipe out the pan. Add the minced garlic and grated ginger, followed by the soy sauce, Worcestershire sauce, and beef broth. Stir everything together and let it cook for about 2 minutes. As it warms, use your spoon to gently scrape the bottom of the skillet so the browned pork flavor becomes part of the sauce.
Step 5: Make the Cornstarch Slurry - While the broth mixture warms, stir the cornstarch and cold water together in a small bowl or cup until completely smooth. This only takes a few seconds, but it matters. If dry cornstarch goes directly into hot liquid, it has a habit of clumping before you can stir it evenly. Mixing it with cold water first gives you a smooth slurry that blends into the sauce without any trouble.
Step 6: Thicken the Sauce - Slowly pour the cornstarch mixture into the skillet while stirring. Let the sauce come to a gentle simmer and cook it for about 2 to 3 minutes, stirring frequently. You will see it change from a thin broth to a glossy sauce that leaves a light coating on your spoon. Keep the heat controlled here. You want a gentle simmer rather than a hard boil so the sauce thickens smoothly instead of reducing too aggressively.
Step 7: Return the Meatballs to the Sauce - Place the browned meatballs back into the skillet and turn them gently so every one gets coated in sauce. Let everything simmer together for another 3 minutes. This is the point where the meatballs pick up the garlic, ginger, butter, and soy flavors from the sauce, so give them a couple of turns while they warm. By the end, the sauce should be glossy and settled around each meatball.
Step 8: Garnish and Serve Warm - Spoon the meatballs and plenty of sauce over hot rice, noodles, or mashed potatoes. Finish with extra chopped scallions and sesame seeds if you like. I always make sure a little extra sauce gets onto whatever is underneath because that is usually the first thing the kids start scooping up. Serve everything while it is warm, ideally with everybody already heading toward the table.

Notes

Substitutions

Ground turkey: You can use ground turkey instead of pork, although the finished meatballs may be slightly leaner and less rich.
Ground chicken: Ground chicken also works, especially if you prefer a lighter meatball, but avoid overcooking it so the meatballs stay moist.
Ground ginger: If fresh ginger is not available, ground ginger can work in a pinch. Start with a smaller amount since dried ginger tastes more concentrated.
Gluten free breadcrumbs: Swap regular breadcrumbs for gluten free breadcrumbs if that better fits your family's needs.
Chicken broth: Chicken broth can replace beef broth for a slightly lighter sauce.
Tamari: Tamari can replace soy sauce if you prefer its flavor or need an option that fits a gluten free meal plan, but check the label to make sure the product you buy is suitable.

Variations

Add vegetables: Stir cooked broccoli, snap peas, green beans, or sliced bell peppers into the skillet when you return the meatballs to the sauce.
Make it spicy: Add a small spoonful of chili garlic sauce or a pinch of red pepper flakes to the sauce if your table enjoys some heat.
Turn it into a noodle bowl: Serve the meatballs over noodles and add shredded carrots, cucumber, and scallions for a dinner that feels a little different without changing the meatballs themselves.
Add mushrooms: Brown sliced mushrooms in the skillet after removing the meatballs, then continue with the sauce for an earthier, heartier version.
Make extra sauce: If your family loves saucy rice bowls, increase the broth and sauce ingredients proportionally so there is plenty for spooning over every serving.

Tips and Tricks

Let the crust form: Give the meatballs time to brown before turning them because that golden surface adds both texture and deeper flavor.
Keep your hands damp: A little water on your palms prevents the pork mixture from sticking while you shape the meatballs.
Use consistent portions: Meatballs that are close to the same size will cook more evenly and make it easier to know when the batch is ready.
Do not overmix the pork: Mix only until everything is combined so the finished meatballs stay tender.
Mix cornstarch with cold water first: A smooth slurry prevents lumps and makes the sauce much easier to thicken.
Taste before adding salt: Soy sauce and Worcestershire sauce already contribute salt, so check the finished sauce before seasoning further.
Keep the simmer gentle: Once the sauce begins thickening, moderate heat gives you more control and helps prevent it from becoming too thick.
Save those browned bits: Building the sauce in the same skillet captures all the extra flavor left behind after cooking the meatballs.

Serving Ideas

Steamed white rice: Rice is simple, dependable, and probably the easiest way to make sure none of that buttery soy sauce gets left behind.
Mashed potatoes: Creamy potatoes turn these meatballs into serious comfort food, especially on a cold evening.
Buttered noodles: Wide noodles or simple spaghetti give the sauce plenty of surface area to cling to.
Roasted broccoli: The crisp edges and slightly nutty flavor of roasted broccoli work nicely against the rich sauce.
Steamed green beans: Green beans keep the plate fresh and give you an easy vegetable that does not compete with the meatballs.
Cucumber salad: A cool cucumber salad adds a crisp contrast that is especially nice when the meatballs are served over rice.
Roasted carrots: Their natural sweetness works surprisingly well with ginger, garlic, and soy sauce.

Storage and Make Ahead Tips

Refrigerate leftovers: Store cooked meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
Freeze for later: The cooked meatballs can be frozen with the sauce in an airtight container for up to 3 months.
Shape ahead: Form the raw meatballs earlier in the day and refrigerate them covered until you are ready to cook dinner.
Reheat gently: Warm leftovers in a covered skillet over low to medium heat so the pork heats through without drying out.
Loosen the sauce if needed: Add a small splash of broth or water while reheating if the sauce has thickened in the refrigerator.
Cook the side fresh when possible: I usually make fresh rice or potatoes when reheating the meatballs because the sauce takes care of most of the flavor work anyway.

Private Notes

Click here to add your own private notes.

Servings: servings