Sticky Soy Pork Meatballs with Mushrooms and Snow Peas

There’s just something magical about meatballs in a glossy, sticky, sweet-and-salty sauce. 

These pork meatballs give savory delicuiousness and are paired with tender mushrooms and crisp snow peas, all glazed up in a flavorful soy-based glaze. It’s like a weeknight takeout upgrade: one skillet, no tipping the delivery guy, and totally dinner party-worthy.

This recipe is built for flexibility, too. You can prep the meatballs ahead of time and stash them in the fridge or freezer until you’re ready to go. 

The sauce thickens beautifully into a shiny coating that clings to everything it touches, making even basic white rice feel elevated! 

The meatballs stay tender, the veggies keep their bite, and the whole dish feels like it came from your favorite Asian restaurant.

Why You’ll Love These Sticky Soy Pork Meatballs

• Freezer-friendly meatballs mean less prep on busy nights.
  
• The sticky soy glaze tastes complex but comes together with pantry staples.
  
• Snow peas and mushrooms keep things fresh, fast, and packed with texture (and they’re easily swapped with other vegetables!)
  
• It’s family-friendly and customizable — perfect for picky eaters or adventurous types alike.
  

Ingredient Swaps and Variations

• Ground turkey or chicken can replace pork if you want something leaner – but if you do swap in ground poultry, add an extra egg so the meatballs stay juicy.
  
• Swap snow peas for snap peas, green beans, or even thinly sliced bell peppers.
  
• Want it spicy? Stir in a little sriracha or red pepper flakes to the sauce.

Make-Ahead and Storage Tips

These meatballs are built for the long game. After shaping, you can store them:

• In the fridge for up to 3 days
  
• Or the freezer for up to 1 month
  

Cooked leftovers also hold up like champs. Store in an airtight container in the fridge for up to 4 days. The sauce will thicken more as it sits, so a splash of water or broth when reheating will bring it back to life.

This dish also makes a fabulous meal prep lunch. Just pack it with rice in individual containers and you’re set for the week.

How to Serve These Meatballs

Spoon everything over white rice, brown rice, or even cauliflower rice if you’re going low-carb.

 For a fancier presentation, sprinkle with sesame seeds or chopped scallions before serving. 

You could even slide the meatballs into lettuce cups for healthier twist!

Final Thoughts

Sticky Soy Pork Meatballs are one of those meals that feel like a win every time. Easy enough for a weeknight but impressive enough for guests. 

Sweet, salty, savory, with that perfect umami punch, it’s a total flavor bomb. Keep a stash of meatballs in the freezer and this could become your new go-to “omg what am I going to cook tonight” miracle meal!

Sticky Soy Pork Meatballs with Mushrooms and Snow Peas

Ruthy Kirwan

These juicy pork meatballs are tossed in a sticky-sweet soy glaze with tender mushrooms and crisp snow peas for a one pan dinner that feels special but comes together quickly. Bonus – these meatballs freeze beautifully for an easy weeknight meal prep.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Dinner

Cuisine Asian

Servings 4

Equipment

• 1 Large Saute Pan

Ingredients

  

1x2x3x

For the meatballs:

• 1 lb ground pork
• 2 cloves garlic minced
• 1 teaspoon grated ginger
• 2 green onions finely chopped
• 1 tablespoon soy sauce
• ½ teaspoon sesame oil optional
• ½ teaspoon salt

For the skillet:

• 2 tablespoons vegetable oil
• 2 cups snow peas
• 8 ounces white or baby bella mushrooms sliced

For the sauce:

• 1/2 c soy
• 2 tablespoons rice vinegar
• 1 tsp sesame oil
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 2 cup beef broth

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Instructions

 

Prep Ahead:

• Combine the meatballs ingredients in a large bowl and mix until combined.
• Shape the meatballs into 2” balls, using your hands or a small ice cream scoop.
• Place the meatballs on a plate or a tray.
• Cover the plate or tray and place the meatballs in the fridge for up to 3 days, or the freezer for up to 1 month.

Prepare From Prepped:

• Thaw the meatballs if necessary.
• Heat the vegetable oil over medium heat and add the meatballs, turning as they brown. You may have to work in batches. Place the meatballs aside on a plate or tray as they cook.
• Once the meatballs have been cooked, add the snow peas and mushrooms and cook until the mushrooms have started to soften, about 2-3 minutes.
• Mix the sauce ingredients together in a bowl and add to the pan.
• Cook on high until the sauce has started to simmer, then turn the heat to low.
• Let the sauce cook, stirring occasionally, until it has thickedn enough that it coats the back of a spoon.
• Add the meatballs back to the sauce and gently toss so they are covered.
• Cook until the meatballs are warmed through, then remove the pan from heat.
• Serve meatballs over rice with the veggies and sauce spooned on top.

Make From Fresh:

• Prepare the meatballs as in Steps 1-3 in the “Prep Ahead” section.
• Add the vegetable oil to a large saute pan over medium heat.
• Add the meatballs, turning as they brown. You may have to work in batches. Place the meatballs aside on a plate or tray as they cook.
• Once the meatballs have been cooked, add the snow peas and mushrooms and cook until the mushrooms have started to soften, about 2-3 minutes.
• Mix the sauce ingredients together in a bowl and add to the pan.
• Cook on high until the sauce has started to simmer, then turn the heat to low.
• Let the sauce cook, stirring occasionally, until it has thickedn enough that it coats the back of a spoon.
• Add the meatballs back to the sauce and gently toss so they are covered.
• Cook until the meatballs are warmed through, then remove the pan from heat.
• Serve meatballs over rice with the veggies and sauce spooned on top.

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