Chinese Pork Meatballs in Tomato-Ginger Sauce Recipe
Tender pork meatballs in a light tomato sauce with ginger are a homestyle dish that often appears on children’s tables in China. The flavor is as familiar as our classic meatballs, but the addition of ginger, soy sauce and sesame takes them in a completely different direction. Perfect with rice instead of the usual dill sauce.
These Chinese pork meatballs in tomato-ginger sauce combine the homely comfort of classic meatballs with a new, Asian twist. The gently sweet tomato sauce with ginger, soy sauce and sesame feels familiar yet completely different from traditional dill or gravy-style sauces. It’s a dish children usually accept without protest, while adults appreciate its depth of umami.
Chef's tips
Mix the meat thoroughly with the egg and breadcrumbs, but don’t knead it for too long so the meatballs stay tender – the mixture should be sticky but not dense. Brown them over medium heat just until lightly colored, then let them finish cooking gently in the sauce so they soak up its flavor. Grate the ginger finely or chop it very thinly so it melts into the sauce and you don’t end up with sharp, fibrous pieces.
How to serve
They taste best with white or jasmine rice that will soak up the sauce, but they also work well with mashed potatoes if you’re cooking for someone used to traditional Polish-style dinners. To drink, a simple black tea or rooibos is ideal, especially for a family Sunday meal. It’s also a great dish for “introducing” kids to Asian flavors – you can start with a milder sauce and serve the heat separately in a small bowl for the adults.
Ingredients
- ground pork preferably from shoulder - 500 g
- egg - 1 piece
- breadcrumbs or panko - 3 tablespoon
- fresh ginger piece about 3 cm - 15 g
- garlic - 4 clove
- spring onion - 2 piece
- soy sauce - 3 tablespoon
- tomato paste - 2 tablespoon
- tomato passata - 400 ml
- sugar - 1 teaspoon
- oil - 2 tablespoon
- water - 150 ml
- sesame oil optional - 0.5 tablespoon
- salt to taste
- ground white pepper black pepper can be used - 0.25 teaspoon
- cooked rice for serving
Preparation
- Peel the ginger. Grate half of it finely into the bowl you’ll use to mix the meat. Grate the other half separately for the sauce.
- Finely chop two cloves of garlic and add to the bowl with the meat. Finely slice the spring onion, add half to the meat and reserve the rest for sprinkling on top.
- Add the ground pork, egg, breadcrumbs, 1 tablespoon soy sauce, a pinch of salt and pepper to the bowl. Mix with your hand for 2–3 minutes until the mixture is sticky and uniform.
- Shape the mixture into small meatballs about the size of a walnut. Arrange them on a plate.
- Heat 1 tablespoon oil in a large pan over medium heat. Place the meatballs in a single layer and fry for 5–7 minutes, turning gently, until lightly browned on all sides. Transfer them to a plate.
- In the same pan, add the second tablespoon of oil. Add the remaining 2 cloves of chopped garlic and the grated ginger. Fry for 30–40 seconds over medium heat, stirring, until fragrant but not browned.
- Add the tomato paste and fry for 1 minute, stirring so it toasts lightly.
- Pour in the tomato passata, water, 2 tablespoons soy sauce and the sugar. Stir and bring to a gentle simmer.
- Carefully place the meatballs into the sauce. Reduce the heat to low, cover the pan and cook for 15–20 minutes, until the meatballs are cooked through and the sauce has thickened slightly.
- Taste the sauce and season with salt and pepper if needed. Drizzle with sesame oil and sprinkle with the remaining spring onion.
- Serve the meatballs with the sauce over hot rice.
Storage
The meatballs keep well in the fridge for up to 3 days; reheat gently in a covered pan so they warm through without drying out. They also freeze well in their sauce – thaw overnight in the fridge and reheat on low heat, adding a little water if needed.
