Hoisin Glazed Pork Meatballs and Rice Noodles with Cabbage and Carrots is a delicious budget-friendly Asian inspired meal! Rice noodles tossed with sauteed shredded cabbage and carrots and kicked up with black pepper is the perfect side dish.
If any single food can put a smile on someone’s face, it has to be the meatball. This little one or two-bite morsel of meaty goodness has it’s place in cuisines around the world.
Ground pork is often used in combination with other ground meats to add flavor and juiciness to things like meatballs and meatloaf. In my Asian-inspired hoisin glazed pork meatballs, budget-friendly ground pork takes center stage.
Tips for making meatballs:
- When making meatballs, get all the ingredients except the ground meat mixed together before adding the ground meat. This ensures all the ingredients–especially the seasonings–are evenly distributed.
- Wear disposable gloves and mix with your hands to get the job done faster and more thoroughly.
- Use a 1-inch cookie dough scoop. Grab a handful of the meat mixture in one hand and the cookie dough scoop in the other. Use the heel of the hand holding the meat mixture to level off the scoop. Empty the scoop on a baking sheet. After portioning the meat mixture, roll into neat balls.
- Frying meatballs is messy and requires more active time and attention. Instead, place on a foil-lined baking sheet and bake them.
While the meatballs bake, mix up the hoisin-based glaze. Hoisin sauce which is sometimes referred to as Chinese barbecue sauce can be rather robust on its own. Combined with the other sauce ingredients, the hoisin is mellowed but still has a great depth of flavor. All the ingredients are easily found in the international aisle at your local grocery store.
Rice noodles are a great alternative to regular pasta because they cook in only a few minutes. To save time, buy bags of shredded angel hair slaw and shredded carrots.
Helpful tools and equipment to make Hoisin Glazed Pork Meatballs and Rice Noodles with Cabbage and Carrots (Affiliate Links):
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- MEATBALLS AND GLAZE
- Non-stick cooking spray
- 2 scallions, white and light green part only, finely chopped
- 4 cloves garlic, minced, divided
- 1 tablespoon minced ginger, divided
- 1/4 cup soy sauce, plus 2 tablespoons
- 1 teaspoon chili garlic sauce, or to taste, divided
- 1/3 cup panko
- 1 large egg
- 8 ounces ground pork
- 1 cup chicken broth
- 1/3 cup hoisin sauce
- 2 tablespoons dry sherry
- 2 tablespoons rice vinegar
- 2 teaspoons cornstarch
- RICE NOODLES
- 1/2 package (8-ounce) rice noodles -- (also called pad thai noodles)
- 2 tablespoons canola oil -- divided
- 2 cups shredded cabbage
- 1 large carrot, shredded (about 3/4 cup)
- 4 scallions, white and light green part, thinly sliced diagonally
- 1 clove garlic, minced
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon freshly ground black pepper
- Chopped fresh cilantro (optional)
- MEATBALLS AND GLAZE: Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.
- Combine scallions, half the garlic, 2 teaspoons ginger, 2 tablespoons soy sauce, 1/2 teaspoon chili garlic sauce, panko and egg in a bowl and mix well. Add the pork and mix until well combined.
- Form into 16 1-inch meatballs and place on the prepared baking sheet. Bake for 12 to 15 minutes or until a meat thermometer inserted into the center registers 165 degrees.
- Meanwhile, make the glaze. Combine remaining garlic, ginger, 1/4 cup soy sauce, chili sauce, broth, hoisin sauce, sherry, rice vinegar and corn starch in a small saucepan.
- Bring to a boil, reduce heat and simmer until thickened. When meatballs are cooked through, transfer them to the saucepan and keep warm while preparing the rice noodles.
- RICE NOODLES: Cook rice noodles in boiling water with salt per package directions; drain well and toss with 1 tablespoon canola oil.
- Heat remaining oil in a saute pan over medium-high heat. Add the cabbage and carrot and cook 5 to 6 minutes, stirring often or until vegetables are crisp-tender.
- Stir in remaining ingredients, add the rice noodles and heat through.
- Serve with meatballs.
Amount Per Serving Calories 1159 Total Fat 56g Saturated Fat 16g Trans Fat 0g Unsaturated Fat 36g Cholesterol 241mg Sodium 5757mg Carbohydrates 105g Net Carbohydrates 0g Fiber 10g Sugar 36g Sugar Alcohols 0g Protein 57g