Wok-fried Chinese pork meatballs with vegetables is the kind of dish you whip up when you want something comforting, flavorful, and just the right amount of indulgent. Imagine juicy, perfectly browned pork meatballs seared in a hot wok, tossed with colorful vegetables, and coated in a glossy, sticky sauce that clings to every bite. It’s a weeknight dinner hero and also fancy enough for your next dinner party. This recipe blends the savory soul of classic chinese meatballs with the vibrant textures of stir-fried veggies, creating a delicious crossroad between hearty and healthy.
Whether you're a fan of ground pork asian meatballs or looking to explore beyond a basic pork balls recipe, this dish delivers. We’re keeping the flavors balanced with garlic, ginger, soy sauce, and a hint of sesame oil—plus a homemade sauce that’s got just the right kind of sticky, savory magic you'd expect from the best sticky asian meatballs. If you’ve been wondering how to use that pack of ground pork sitting in your fridge, this is your sign.
Wok-Fried Chinese Pork Meatballs with Vegetables
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Appetizer, Main Course
Cuisine Chinese
Wok The star of this dish. A carbon steel wok works best for heat distribution, but a heavy-bottomed skillet or large sauté pan can work if that’s what you have.
Mixing bowls You’ll need at least two—one for mixing the meatball ingredients and one for preparing the sauce.
Measuring spoons and cups For getting those sauce ratios just right.
Grater or microplane Ideal for finely grating fresh ginger and garlic.
Spatula or wooden spoon A wok spatula (also called a wok chuan) is traditional, but any long-handled utensil that lets you flip and toss will do.
Sheet Tray (optional) To rest your meatballs before frying, or if you choose to bake them instead.
For the Pork Meatballs
- 1 lb ground pork preferably with some fat content for juicy meatballs
- 2 green onions finely chopped
- 2 garlic cloves minced
- 1 tsp fresh ginger grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 egg
- 1/4 cup panko breadcrumbs or regular breadcrumbs
- 1 tsp cornstarch
- 1/2 tsp salt
- 1/4 tsp white pepper
For the Sauce
- 1/4 cup low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 2 tsp brown sugar
- 1 tsp cornstarch mixed with 1 tbsp water slurry
For the Vegetables
- 1 red bell pepper sliced into strips
- 1 cup snap peas ends trimmed
- 1 carrot julienned
- 1/2 onion thinly sliced
- 1 tbsp oil peanut or vegetable
Optional: 1 tsp sesame seeds for garnish
Optional: extra chopped green onions for garnish
Mix the Meatballs
In a large bowl, combine the ground pork, chopped green onions, garlic, ginger, soy sauce, sesame oil, egg, panko breadcrumbs, cornstarch, salt, and pepper. Mix gently with your hands or a spatula until just combined—over-mixing can lead to tough meatballs.
Form the Balls
Scoop out about 1.5 tablespoons of the mixture and roll into balls. You should get around 18 to 20 meatballs. Place them on a plate or tray.
Brown the Meatballs
Heat 1 tablespoon of oil in your wok over medium-high heat. Fry the meatballs in batches, turning to brown all sides, about 6–8 minutes total. Don’t overcrowd the wok—give each ball room to brown. Once cooked through (internal temp should be 160°F), remove and set aside.
Stir-Fry the Vegetables
In the same wok, add a bit more oil if needed. Toss in onions, carrots, bell pepper, and snap peas. Stir-fry on high heat for 2–3 minutes until just tender but still crisp. Season with a tiny pinch of salt.
Make the Sauce
Lower the heat to medium. In a small bowl, mix the soy sauce, hoisin sauce, oyster sauce, rice vinegar, and brown sugar. Pour it into the wok with the vegetables. Bring to a simmer.
Thicken the Sauce
Add the cornstarch slurry and stir well. The sauce should begin to thicken and coat the vegetables.
Toss it All Together
Return the meatballs to the wok and gently toss to coat in the sauce and mix with the vegetables. Cook for another 2–3 minutes to heat everything through and let flavors meld.
Garnish and Serve
Top with sesame seeds and extra green onions if you like. Serve hot with jasmine rice, steamed rice, or even noodles.
Pairings
Rice
The obvious partner here is a bowl of steamed jasmine rice. Its slightly floral notes complement the umami-rich sauce beautifully.
Noodles
Lo mein or plain stir-fried noodles tossed with sesame oil and scallions would make a delicious alternative to rice.
Soup
Pair with a light miso soup or a clear Chinese egg drop soup for a complete Asian-inspired meal.
Beverages
Try a cold jasmine tea or ginger beer to cleanse your palate. For something boozy, a crisp lager or even sake fits the mood well.
Side Dish
Cucumber salad with a light rice vinegar dressing or a small bowl of pickled radishes will add some refreshing crunch to balance the richness of the pork meatballs.
FAQs
1. Can I use pork belly for this recipe?
While pork belly is more commonly used in slow-cooked dishes like a traditional chinese pork belly recipe, it’s not ideal for meatballs unless finely ground. Ground pork that includes some fat (around 20%) will give you that juicy texture without the heaviness of pork belly.
2. What cut of pork is best for homemade meatballs?
Pork shoulder, once ground, makes excellent meatballs due to its fat content. If you're shopping pre-ground pork, go for 80/20 lean-to-fat ratio for optimal flavor and moisture.
3. Can I make these meatballs in a crockpot?
You can adapt this into an asian meatballs crockpot recipe. Brown the meatballs first, then add to your slow cooker with the sauce and let it simmer on low for 3–4 hours. Add stir-fried vegetables just before serving to maintain their texture.
4. What’s the difference between these and teriyaki meatballs?
The sauce here is more savory and umami-rich than sweet. If you're after a sweeter, glossier profile like in a teriyaki meatballs recipe, you could swap out the sauce ingredients with teriyaki sauce and a little honey.
5. Can I use this method for other types of meatballs?
Absolutely. This stir-fry technique works well with asian chicken meatballs or even japanese meatballs. Just be mindful of cooking times as leaner meats can dry out faster.
