These Chinese BBQ Pork Meatballs are perfect as an appetizer, snack or side dish. The Chinese 5-Spice gives these meatballs a classic Chinese Char-Siu flavor. They are a snap to prepare and take only 15 minutes to cook!
Whether you are looking for a delicious appetizer for your next potluck, a tasty snack or a side dish, these Chinese BBQ Pork Meatballs are a fantastic solution. They take just minutes to prepare and only about 15 minutes to cook!
The Chinese 5-spice in this recipe is what gives these meatballs that classic Chinese BBQ Pork (Char Siu) flavor. The outside of the meatball is slightly crispy and caramelized to mimic that wonderful charred texture on Char Siu, while the inside remains soft and moist.
If you like Chinese BBQ Pork (Char Siu), I know you will LOVE these Chinese BBQ Pork Meatballs!
How to Make Chinese BBQ Pork Meatballs
Combine 1 pound of ground pork, 2 teaspoons honey, 2 teaspoons soy sauce, 1 teaspoon dark soy sauce, 3 cloves of garlic (minced), 1 tablespoon cornstarch, 2 teaspoons brown sugar, 1 teaspoon Chinese 5-spice powder and 1/2 teaspoon salt in a mixing bowl. Mix well.
Roll the ground pork mixture into approximately 1 1/2 inch meatballs. This would be about 1 heaping tablespoon per meatball and for 1 pound of ground pork, which should yield about 18 meatballs.
Heat 3 tablespoons of cooking oil in a wok over medium heat (you may also use a large pan or cast-iron skillet). As soon as the wok starts to smoke a little, add about 8 to 10 meatballs to the wok at a time.
Allow the meatballs to sit for about 2 minutes before turning them with your spatula. This will allow the bottom of the meatballs to properly cook so they don’t fall apart when you fry them. This also gives the meatballs a slightly crispy texture, mimicking that wonderful charred Char Siu texture and of course, that signature caramelized Char Siu flavor.
Use your wok spatula to gently turn the meatballs every so often until they are all fully cooked; about 5 minutes.
Fry the remaining batch of meatballs following the same steps above.
Chinese BBQ Pork Meatball Dipping Sauce
For an extra thick sauce, mix 1/2 a teaspoon of cornstarch with 2 tablespoons of water, then add it to the sauce. Bring the sauce to a boil over medium-high heat, stirring constantly until it reaches your desired consistency.
You may either serve the dipping sauce on the side or drizzle the sauce over the meatballs just before serving.
Storing Leftover Chinese BBQ Pork Meatballs
Place any leftover meatballs in an air-tight container (or Ziploc bag), then store them in the fridge for up to 4 days, or in the freezer for up to 4 months.
To re-heat the frozen meatballs, allow them to thaw in the fridge or at room temperature then pan-fry them, or heat them up in the microwave.
Chinese BBQ Pork (Char Siu) Meatballs
- Combine ground pork, honey, soy sauce, dark soy sauce, garlic, cornstarch, brown sugar, Chinese 5-Spice and salt in a mixing bowl. Mix well.
- Roll the ground pork mixture into 1 1/2 inch meatballs (approximately 1 heaping tablespoon each).
- Heat 3 tablespoons of cooking oil in a wok over medium heat.
- As soon as the wok starts to smoke a little, add 8 – 10 meatballs to the wok.
- Allow the meatballs to sit for about 2 minutes before turning them with your wok spatula. This will allow the meatballs to char nicely.
- Use your wok spatula to gently turn the meatballs every so often until fully cooked (about 5 minutes).
- Repeat steps 4 and 6 for the remaining batch of meatballs.
- Prepare the sauce by combining the honey and soy sauce.
- In a separate small bowl, combine cornstarch with water, then stir well to remove the cornstarch clumps. Pour cornstarch mixture into soy sauce and honey mixture.
- Bring to a boil over medium-high heat, stirring constantly until the sauce reaches your desired consistency.