Sweet, savoury, and irresistibly sticky—these oven-baked Asian meatballs are glazed in a bold blend of black garlic, cherry, and spice. Tender on the inside, glossy on the outside, and guaranteed to steal the spotlight.
STICKY OVEN BAKED ASIAN MEATBALLS
Rated 5.0 stars by 1 users
Category
Main Course
Servings
4 - 6
Prep Time
15 minutes
Cook Time
15 minutes
These Sticky Oven-Baked Asian Meatballs are where comfort food meets bold sophistication. Made with tender pork, fresh aromatics, and a hit of Black Garlic & Co’s Asian Concentrate, each bite is juicy, flavour-packed, and perfectly balanced. The real magic, though, is in the glaze—a seductive blend of black garlic, cherry paste, and sesame-rich umami that bakes into a glossy, caramelised coating. Finished with a scattering of sesame seeds and served with fluffy white rice and steamed broccolini, this dish is everything you want on a plate: satisfying, sticky, and unapologetically delicious. An instant favourite for weeknights or entertaining with flair.
Author:Black Garlic & Co.
Ingredients
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500g pork mince
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One half cup panko bread crumbs
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Three spring onion, finely sliced
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One tbsp fresh ginger, finely grated
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One garlic cloves, finely minced
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One large egg, lightly beaten
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One tbsp finely chopped herbs - we used coriander stems
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One tbsp Aged Black Garlic Asian Concentrate
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Two tbsp Aged Black Garlic Asian Concentrate
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Two tbsp Aged Black Garlic Cherry Paste
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Two tbsp olive oil
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Sesame seeds
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White Rice, cooked
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Broccolini, steamed
Glaze:
To Serve:
Directions
Pre-heat oven to 180°C
To prepare glaze, heat Asian Concentrate, Aged Black Garlic Cherry Paste and olive oil in a small saucepan and stir until combined and runny.
Meanwhile, add meatball ingredients to a large bowl, mix together thoroughly with your hands. Then dampen your hands with water to prevent sticking and roll tablespoons of mince mixture and place meatballs onto a lined oven tray.
Generously glaze the meatballs by brushing them with the prepared glaze and rolling them around to coat thoroughly.
Bake in a preheated oven for 10 minutes. Remove from oven and turn meatballs, glaze generously again and return to oven for a further 5 - 8 minutes. Reserve cooking juices for serving.
Serve meatballs with rice and steamed asian greens
