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Sticky Soy Pork Meatballs with Mushrooms and Snow Peas

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.
Prep Time20 minutes
Cook Time20 minutes
Course: Dinner
Cuisine: Asian
Keyword: asian recipe, meatballs, one pan dinner, weeknight dinner
Servings: 4
Author: Ruthy Kirwan

Equipment

Ingredients

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

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.