If you’re craving something sticky, savory, and bursting with bold Chinese BBQ flavor, these asian meatballs chinese pork meatballs char siew style are exactly what you need. These juicy pork meatballs are glazed with a sweet and tangy char siu-style sauce that caramelizes beautifully in the oven. They’re simple to make, packed with umami, and perfect for everything from meal prep lunches to party appetizers. No grill required—just your oven, a few pantry staples, and about 30 minutes.
For more comforting oven-based meals, you might also enjoy French Chicken Casserole and Garlic Steak and Potato Foil Packs.
Credit: Pinterest
Ingredients You Will Need
For the Pork Meatballs:
- 1 lb ground pork
Fatty and flavorful—the best base for juicy meatballs. - 2 garlic cloves, minced
Brings bold flavor and depth. - 1 teaspoon ginger, grated
Fresh zing to balance the sweetness. - 1 egg
Binds the mixture for better texture. - 1/4 cup breadcrumbs (panko or regular)
Keeps the meatballs tender and light. - 1 tablespoon soy sauce
Adds saltiness and umami. - 1 teaspoon sesame oil
Rich, toasty flavor boost. - 1 green onion, finely chopped
Adds freshness and mild oniony bite.
For the Char Siu Glaze:
- 2 tablespoons hoisin sauce
Sweet, savory, and sticky. - 1 tablespoon soy sauce
For salty balance. - 1 tablespoon honey or brown sugar
Helps caramelize the glaze. - 1 tablespoon rice vinegar
Adds mild acidity. - 1 teaspoon Chinese five-spice powder
Traditional Char Siu flavor with warm spice notes. - 1 teaspoon oyster sauce (optional)
Deepens the umami flavor.
Optional Garnish: Sesame seeds, chopped green onions, red chili flakes
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Serves: 4
Equipment You’ll Need
- Mixing bowl
- Sheet pan lined with parchment
- Oven or air fryer
- Small saucepan (for glaze)
- Basting brush or spoon
How to Make Char Siu-Style Asian Meatballs: Step-by-Step
1. Make the Meatball Mixture
In a large bowl, combine ground pork, garlic, ginger, egg, breadcrumbs, soy sauce, sesame oil, and green onion. Mix until just combined—don’t overmix.
2. Form and Bake the Meatballs
Preheat oven to 400°F (200°C). Form the mixture into 1½-inch balls and place them on a lined baking sheet. Bake for 18–20 minutes, or until cooked through and lightly golden.
Air Fryer Option: Cook meatballs at 375°F for 12–14 minutes.
3. Make the Glaze
While meatballs are cooking, combine all glaze ingredients in a small saucepan over medium heat. Simmer for 4–5 minutes until thickened slightly and glossy.
4. Glaze the Meatballs
Remove meatballs from the oven and brush generously with the char siu glaze. Return to the oven for 2–3 minutes to caramelize (or broil for 1–2 minutes if desired).
5. Garnish and Serve
Top with sesame seeds and chopped green onions. Serve hot with rice, noodles, or toothpicks for party-style snacks.
Nutritional Information (Per Serving)
- Calories: 380
- Protein: 23g
- Fat: 25g
- Carbohydrates: 12g
- Sugar: 6g
- Sodium: 690mg
- Cholesterol: 95mg
Tips and Variations
- Swap the Protein: Ground chicken or turkey works well for a leaner version.
- Go Gluten-Free: Use gluten-free breadcrumbs and tamari instead of soy sauce.
- Add Spice: A dash of chili paste or sriracha to the glaze brings a spicy kick.
- Make It Meal Prep: These reheat beautifully—store in sauce and microwave or reheat on the stovetop.
- Serve Party-Style: Skewer with toothpicks and serve with extra glaze for dipping.
How to Store and Reheat
Refrigerator:
Store cooled meatballs in an airtight container for up to 4 days.
Freezer:
Freeze cooked, glazed meatballs for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat:
Reheat in the oven at 350°F or in a skillet with a splash of water and glaze to restore texture.
Why You’ll Love This Recipe
These Char Siu-Style Pork Meatballs bring everything you crave in Chinese BBQ into a convenient, bite-sized form. They’re juicy and tender on the inside, with a caramelized, sweet-savory glaze that mimics the signature flavors of classic Cantonese char siu pork—without the need for skewers, long roasting times, or outdoor grilling. The glaze coats every surface of the meatballs, infusing them with sticky, umami-rich depth that’s absolutely addictive.
What makes them even more appealing is their versatility. Serve them over steamed rice, tuck them into bao buns, toss them into lettuce wraps, or skewer them as a fun appetizer. They’re also ideal for meal prep—quick to make, easy to freeze, and just as delicious when reheated. Whether you’re feeding a crowd or prepping lunches for the week, this recipe delivers on all fronts.
My Final Thoughts
There’s something deeply comforting and rewarding about these pork meatballs. The balance of sweet, savory, garlicky, and aromatic spices creates that classic char siu experience in a weeknight-friendly format. Despite their bold, complex flavor, they’re shockingly easy to prepare—all the ingredients come together quickly, and you can even make the glaze while the meatballs are baking.
I love serving them alongside steamed jasmine rice and bok choy for a balanced dinner, or stuffing them in bao buns with crunchy pickled carrots and cucumbers for an irresistible fusion bite. And when I want to impress guests with minimal effort? These meatballs are my go-to. They’re flavorful, make-ahead friendly, and always leave people asking for the recipe.
Credit: Pinterest
Frequently Asked Questions
Can I make the meatballs ahead of time?
Yes! Mix and form them a day ahead, then bake and glaze when ready to serve.
Can I cook these in a skillet instead?
Absolutely. Pan-fry over medium heat until browned and cooked through, then toss in the glaze.
Is Chinese five-spice necessary?
It’s traditional and adds great flavor, but if you don’t have it, try a pinch of cinnamon and ground cloves as a substitute.
What sides go best with this?
Steamed jasmine rice, fried rice, stir-fried vegetables, or even lo mein noodles work wonderfully.
For another bold and savory dish, you might also enjoy this Cajun Butter Bourbon Steak.
asian meatballs chinese pork meatballs char siew style
Ingredients
Method
- Preheat Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Make the Meatballs:
- In a large bowl, combine ground pork, egg, breadcrumbs, garlic, soy sauce, hoisin, ginger, sesame oil, five-spice powder, black pepper, and green onions. Mix until just combined—do not overwork.
- Shape and Bake:
- Form mixture into 1½-inch balls and place on the baking sheet. Bake for 15–18 minutes, or until cooked through and lightly golden.
- Make the Glaze:
- While the meatballs bake, whisk together hoisin sauce, honey, soy sauce, ketchup, vinegar, sesame oil, and garlic in a small saucepan. Bring to a simmer over medium heat, stirring often until thickened (about 3–4 minutes).
- Glaze the Meatballs:
- Remove meatballs from the oven and toss them in the glaze until evenly coated. For stickier results, return glazed meatballs to the oven for 2–3 minutes.
- Serve:
- Garnish with sesame seeds and green onions if desired. Serve over rice, noodles, or with toothpicks as a party appetizer.
Notes
- Meal prep: Store glazed meatballs in an airtight container for up to 4 days. Reheat in a skillet or microwave.
- Freezer-friendly: Freeze raw or cooked meatballs. Thaw and bake or reheat with fresh glaze.
- Flavor boost: Add a dash of chili garlic sauce or sriracha for a spicy kick.
- Ground alternatives: Ground chicken or turkey can be used in place of pork.
