One Pan Sticky Asian Meatballs

These sticky Asian meatballs are truly a flavorful one-pan dish that you’ll be craving again and again. Start with browning the homemade meatballs, then add the sauce mixture and reduce until thick and sticky. Toss in some sugar snap peas, bok choy and scallions. Serve with rice and chopped coriander.

Serves: 4Prep: 10 minutesCook: 25 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • For the meatballs:
  • 1 1⁄2 pounds Simple Truth™ Pork Mince
  • 6 spring onions, finely sliced
  • 3 cloves garlic, finely minced
  • 1 tablespoon Simple Truth™ Tamari Sauce
  • 1 teaspoon white pepper
  • 1 teaspoon Private Selection™ Five Spice Powder
  • Canola oil, for frying
  • For the greens:
  • 2 baby bok choy, sliced roughly in quarters
  • 8 spring onions, sliced into 1” pieces on the diagonal
  • 1 1⁄2 cups sugar snap peas
  • For the sauce:
  • 1⁄3 cup Low Sodium Soy Sauce
  • 1⁄3 cup Rice Wine Vinegar
  • 3 tablespoons Sesame Oil
  • 1 teaspoon Cornstarch
  • 1 teaspoon white pepper
  • 1 tablespoon Sriracha Sauce
  • 3 cloves garlic, finely minced
  • 2” piece ginger, finely minced
  • 3 tablespoons Dark Brown Sugar
  • To serve:
  • Simple Truth™ Sesame Seeds
  • Coriander leaves, picked
  • Simple Truth™ Frozen Jasmine Rice, cooked


  • Whisk all the sauce ingredients together in a bowl and set aside.
  • Place all the ingredients for the meatballs in a bowl and thoroughly combine. Take small pieces of the meat mix and roll into meatballs and set aside on a plate.
  • Place a large, high-sided pan over a medium-high heat and add 1-2 tablespoons of sunflower oil. Fry the meatballs until browned on all sides. Then add the sauce to the pan and continue to cook for 3-5 minutes, until the liquid is reduced and starts to become sticky. Stir regularly to coat the meatballs.
  • Add the bok choy, spring onions and sugar snap peas to the pan and toss gently to coat in the sauce. Cover with a lid and cook for a further 3-4 minutes, until the veggies are just tender.
  • Serve the whole pan straight to the table, sprinkle with sesame seeds, coriander leaves and bowls of rice.