Sticky General Tso’s Pork Meatballs
Skip the takeout because these Sticky General Tso’s Pork Meatballs are SO good! Tender pork meatballs are browned in a skillet and tossed in a sweet, savory, slightly spicy sauce that’s loaded with flavor. And that sticky sauce? You’re going to want every last drop!
I love serving these over a big bowl of rice with some green onions and sesame seeds on top. They’re easy enough for a weeknight dinner but also make a delicious appetizer for parties and game day. Plus, everything comes together in about 35 minutes!
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SWEET, STICKY, AND SO GOOD!
You know those nights when you’re craving takeout but really don’t feel like ordering anything? THIS is what I’m making!
I have such a weakness for anything covered in a good sticky sauce, and these meatballs definitely deliver. The combination of pineapple juice, brown sugar, garlic, and a little heat is just SO good. And don’t even get me started on the sauce-soaked rice at the bottom of the bowl. That’s honestly my favorite part!
I also love that you can put a big platter of these out when friends come over, add some toothpicks, and watch them disappear. Although, I highly recommend making extra sauce because you’re going to want it on everything!
Why You’ll Love These General Tso’s Pork Meatballs
- That Sticky Sauce: Sweet, savory, tangy, and just a little spicy. You’ll want to drizzle it over everything!
- Tender and Juicy: Ground pork, panko, and a little milk help keep these meatballs soft and delicious.
- Better Than Ordering Takeout: All those flavors you love, made right in your own kitchen.
- Easy Weeknight Dinner: Ready in about 35 minutes with simple ingredients.
- Perfect for Entertaining: Serve them with toothpicks for an appetizer or over rice for dinner.
- Make Them Your Own: Add more chili paste or a few sliced peppers if you like things extra spicy.
- Gluten-Free Option: Use gluten-free panko and gluten-free soy sauce to keep the recipe gluten-free.
Ingredients You’ll Need
For the Pork Meatballs
- Ground Pork: The base of these juicy, flavorful meatballs.
- Egg: Helps hold everything together.
- Salt and Black Pepper: Simple seasonings that bring out the flavor of the pork.
- Fresh Ginger: Adds a little warmth and fresh flavor.
- Garlic: Because everything tastes better with garlic!
- Panko Breadcrumbs: Help bind the meatballs while keeping them tender. Gluten-free panko works great, too.
- Milk: Softens the breadcrumbs and adds moisture. You can use dairy-free milk.
- Tomato Paste: Adds a rich, savory flavor.
- Chili Paste: Gives the meatballs a little kick without making them overly spicy.
- Scallions: Add a mild onion flavor and a little freshness.
For the General Tso’s Sauce
- Chicken Stock: Creates the base of the sauce.
- Cornstarch: Helps thicken everything into that glossy, sticky sauce.
- Tomato Paste: Adds richness and a little tang.
- Pineapple Juice: Brings sweetness and a fruity tang that works SO well with the savory ingredients.
- Kosher Salt: Helps balance the flavors.
- Ground Red Pepper: Just a pinch adds a little heat.
- Rice Wine Vinegar: Adds tanginess to balance the sweetness.
- Sesame Oil: Gives the sauce that delicious nutty flavor.
- Garlic: Adds another layer of savory goodness.
- Light Brown Sugar: Makes the sauce sweet and helps create that sticky glaze.
- Soy Sauce: Adds salty, savory flavor. Use gluten-free soy sauce if needed.
How to Make Sticky General Tso’s Pork Meatballs
- Mix the Meatballs: Add the ground pork, egg, salt, pepper, ginger, garlic, panko, milk, tomato paste, chili paste, and scallions to a mixing bowl. Gently mix until everything is just combined. Don’t overmix!
- Shape the Meatballs: Use a 1½- to 2-inch scoop to form evenly sized meatballs.
- Brown the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs without overcrowding the pan, working in batches if needed. Brown on all sides and cook until the internal temperature reaches 165°F.
- Make the Sauce: Whisk together the chicken stock and cornstarch. Pour into a saucepan over medium-low heat and stir until it begins to thicken.
- Add the Flavor: Stir in the tomato paste, pineapple juice, salt, ground red pepper, rice wine vinegar, sesame oil, garlic, brown sugar, and soy sauce. Continue stirring until the sauce has thickened.
- Toss and Serve: Add the cooked meatballs to the sauce and gently toss until completely coated. Finish with sesame seeds and sliced green onions if desired. Enjoy!
Tips for the Best Pork Meatballs
- Don’t Overmix: This is a big one! Mix the pork just until everything comes together. Overworking the meat can make your meatballs tough.
- Keep Them the Same Size: Use a scoop so they cook evenly.
- Don’t Crowd the Pan: Give the meatballs room to brown. Work in batches if needed.
- Check the Temperature: Use a meat thermometer to make sure the centers reach 165°F.
- Keep the Sauce Moving: Stir as it thickens so it stays smooth and doesn’t stick to the bottom of the pan.
- Adjust the Heat: Love spicy food? Add a little more chili paste or some sliced Thai peppers.
- Don’t Forget the Rice: Seriously, that extra sauce over warm rice is SO good!
- Bake Instead of Pan-Frying: Want an easy hands-off option? Bake the meatballs at 375°F for 15–20 minutes, until they reach an internal temperature of 165°F. Then toss them in that delicious sticky sauce!
What to Serve With General Tso’s Pork Meatballs
I love serving these meatballs over fluffy white rice because it soaks up all that delicious sauce! But there are plenty of other ways to enjoy them.
- Steamed Rice: White or brown rice makes an easy, delicious dinner.
- Rice Noodles: Toss the meatballs and sauce with rice noodles for something different.
- Steamed Broccoli: A simple side that tastes amazing with the extra sauce.
- Stir-Fried Vegetables: Bell peppers, snap peas, carrots, or whatever you have in the fridge.
- As an Appetizer: Add some toothpicks, sprinkle with sesame seeds and green onions, and you’re ready for a party!
Variations
- Make Them Spicier: Add extra chili paste, Thai peppers, or fresh jalapeño slices.
- Gluten-Free: Use gluten-free panko breadcrumbs and gluten-free soy sauce. Check the labels on your other packaged ingredients, too.
- Dairy-Free: Use your favorite unsweetened dairy-free milk in place of regular milk.
- Switch Up the Garnish: Try sesame seeds, sliced scallions, or fresh cilantro.
How to Store, Freeze, and Reheat
- Refrigerator: Allow the meatballs to cool, then transfer them with the sauce to an airtight container. Refrigerate for up to 3–4 days.
- Freezer: Let the meatballs and sauce cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Add the meatballs and sauce to a skillet over medium-low heat. Cover and warm gently until heated through to 165°F, stirring occasionally. Add a splash of chicken stock or water if the sauce gets too thick. You can also microwave individual portions in short intervals, stirring between each one.
Sticky General Tso’s Pork Meatballs
Equipment
- 1 saucepan
- Meatball scoop
Video
Ingredients
Pork Meatballs
- 1 lbs ground pork
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh ground ginger
- 1 tsp minced garlic
- 3/4 cup panko breadcrumbs (gluten-free if needed)
- 1/8 cup milk
- 1 tbsp tomato paste
- 1 tsp chili paste
- 3 tbsp scallions (chopped)
General Tso's Sauce
- 1 cup chicken stock
- 1 tbsp cornstarch
- 1 tbsp tomato paste
- 1/4 cup pineapple juice
- 1/4 tsp kosher salt
- pinch of ground red pepper
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 1/2 tsp minced garlic
- 1/4 cup packed light brown sugar
- 5 tbsp soy sauce
Instructions
Pork Meatballs
- Add the ground pork, egg, salt, black pepper, ginger, garlic, panko breadcrumbs, milk, tomato paste, chili paste, and scallions to a mixing bowl. Gently mix until just combined, being careful not to overmix.
- Use a 1½- to 2-inch scoop to form evenly sized meatballs.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs without overcrowding the pan, working in batches if needed.
- Brown the meatballs on all sides and continue cooking until the internal temperature reaches 165°F.
- Transfer the cooked meatballs to a paper towel-lined plate to drain.
- Baking Option: Preheat the oven to 375°F. Arrange the meatballs in a single layer on a parchment-lined baking sheet. Bake for 15–20 minutes, or until the internal temperature reaches 165°F. Transfer the cooked meatballs to the prepared General Tso’s sauce and toss until evenly coated.
General Tso's Sauce
- Whisk together the chicken stock and cornstarch until smooth.
- Pour the mixture into a saucepan over medium-low heat. Stir until slightly thickened.
- Add the tomato paste, pineapple juice, kosher salt, ground red pepper, rice wine vinegar, sesame oil, garlic, brown sugar, and soy sauce. Continue stirring until the sauce has thickened.
- Add the cooked meatballs to the sauce and gently toss until completely coated.
- Garnish with sesame seeds and green onions if desired. Serve warm and enjoy!
Notes
- Don’t Overmix: Gently combine the meatball ingredients to keep them tender.
- Gluten-Free Option: Use gluten-free panko and gluten-free soy sauce. Check the remaining ingredient labels.
- Dairy-Free Option: Substitute regular milk with unsweetened dairy-free milk.
- Baking Option: Bake meatballs at 375°F for 15–20 minutes, or until the internal temperature reaches 165°F. Toss with the prepared sauce before serving.
- Spice Level: Add extra chili paste or sliced peppers for more heat.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freezing: Freeze cooked meatballs with sauce for up to 2–3 months.
- Reheating: Warm gently in a skillet with a splash of chicken stock or water until heated through to 165°F.
- Serving: Delicious over rice, with noodles, or served as an appetizer.
Nutrition
Frequently Asked Questions
Yes! Ground chicken or turkey can work, although the meatballs may be a little leaner. Be careful not to overcook them, and make sure they reach an internal temperature of 165°F.
They have a little kick from the chili paste and ground red pepper, but the brown sugar and pineapple juice help balance the heat. If you like things extra spicy, add more chili paste or some sliced peppers!
Absolutely! Use gluten-free panko breadcrumbs and gluten-free soy sauce, and double-check the labels on your other ingredients.
Absolutely! Preheat your oven to 375°F and arrange the meatballs on a parchment-lined baking sheet. Bake for 15–20 minutes, or until the internal temperature reaches 165°F. Toss them in the sticky General Tso’s sauce before serving.
Yes! You can prepare and cook the meatballs ahead of time, then refrigerate them until you’re ready to serve. Reheat them with the sauce until hot throughout.
Overmixing is usually the culprit! Gently combine the ingredients just until everything comes together, and avoid pressing the meatballs too tightly when shaping them.
The cornstarch helps thicken the sauce as it heats. Keep stirring over medium-low heat until it reaches a glossy consistency that coats the meatballs. If it becomes too thick, add a splash of chicken stock.
Yes! Freeze the cooked meatballs with the sauce in an airtight, freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator and reheat until heated through.
