Sweet & Spicy Ponzu Pork Meatballs


  • White Rice
  • 1 Head Broccoli
  • 1/4 Cup Panko Breadcrumbs
  • 10 Ounces Ground Pork
  • 1 Tablespoon Sriracha
  • 2 Tablespoons Ponzu Sauce
  • 1-1/2 Tablespoons Sugar
  • 2 Tablespoons Butter
  • 2 Teaspoons Cooking Oil
  • Salt & Pepper


  1. Preheat oven to 450 degrees. Wash and dry produce. 
  2. Cook rice.
  3. While rice cooks, cut broccoli into bite-sized pieces. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast until browned and tender, 12-15 minutes.
  4. Meanwhile, in a medium bowl, soak the panko with 3 tablespoons water. Add pork, sriracha, 3/4 teaspoon salt and pepper. Mix to combine, then form into 10-12 1-inch meatballs.
  5. Heat a drizzle of oil in a large, nonstick pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned and cooked through, 8-10 minutes. Meanwhile, in a small bowl, combine ponzu, 1/4 cup water, and 1-1/2 tablespoons sugar.
  6. Once meatballs are done, stir in ponzu mixture. Bring to a simmer and cook, stirring, until meatballs are coated in syrupy glaze, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter until melted.
  7. Fluff rice with a fork; stir in 1 tablespoon butter and a pinch of salt. Divide rice and broccoli between plates. Top rice with meatballs and any remaining glaze from pan.
Recipe from the kitchen of Every Plate.


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