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Orange Ginger Glazed Pork Meatballs with Asian Slaw

By PowerProteinPlates Editorial TeamPublished Apr 2, 2026 | Updated Oct 17, 2026
Asian Fusion 50 mins gluten-freeeasy-recipesmeal-prep-friendlywhole-foodsquick-meals

Orange Ginger Glazed Pork Meatballs with Asian Slaw. Glazed pork meatballs served with cabbage and carrot slaw. Estimated timing (not kitchen-tested): preparation 20 minutes; cooking 30 minutes; additional elapsed time 0 minutes; total about 50 minutes. Assumes two cooking batches; allow more time if your pan, oven or basket needs additional batches. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Orange Ginger Glazed Pork Meatballs with Asian Slaw
Prep 20 min
Cook 30 min
Total 50 min
Servings 4
Difficulty easy
Cuisine Asian Fusion

Recipe Details

Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyeasy
CuisineAsian Fusion
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Ingredients

Servings 4
  • 1 lb lean ground pork
  • 1/4 cup almond flour (gluten-free binder)
  • 1 large egg
  • 3 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1/4 cup green onions, finely sliced (whites and greens separated)
  • 1 tablespoon coconut aminos (soy-free, gluten-free alternative)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil (for searing meatballs)
  • For the Orange Ginger Glaze
  • 1/2 cup fresh orange juice
  • 2 tablespoons coconut aminos
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon rice vinegar
  • 1 teaspoon arrowroot starch mixed with 2 teaspoons water (slurry)
  • For the Asian Slaw
  • 2 cups shredded Napa cabbage
  • 1 cup shredded red cabbage
  • 1 large carrot, julienned
  • 1/2 red bell pepper, thinly sliced
  • 1/4 cup chopped fresh cilantro leaves
  • 2 green onions, sliced
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon honey
  • Salt and pepper, to taste
  • 1 tablespoon toasted sesame seeds (optional)
Powerproteinplates Orange Ginger Glazed Pork Meatballs with Asian Slaw ingredients image
Powerproteinplates Orange Ginger Glazed Pork Meatballs with Asian Slaw ingredients image

Instructions

  1. Preheat oven to 400°F (200°C). Prepare a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, combine ground pork, almond flour, egg, minced garlic, grated ginger, the white parts of green onions, coconut aminos, black pepper, and salt. Mix gently until just combined to avoid tough meatballs.
  3. Shape the mixture into 16 equal-sized meatballs and place them on the prepared baking sheet.
  4. Heat olive oil in a skillet over medium heat. Sear meatballs in batches, browning all sides for 2-3 minutes per side. Transfer seared meatballs back to the baking sheet.
  5. Bake meatballs at 400°F (200°C) for about 8–10 minutes, or longer as needed, until a food thermometer in the center reaches 160°F (71°C).
  6. Meanwhile, prepare the orange ginger glaze: In a small saucepan, whisk together orange juice, coconut aminos, honey, grated ginger, and rice vinegar. Bring to a simmer over medium heat.
  7. Slowly add the arrowroot slurry while stirring continuously until the sauce thickens slightly, about 1-2 minutes. Remove from heat and set aside.
  8. For the Asian slaw, toss Napa cabbage, red cabbage, carrot, red bell pepper, cilantro, and green onions in a large bowl.
  9. In a separate small bowl, whisk rice vinegar, toasted sesame oil, honey, salt, and pepper. Drizzle over the slaw and toss to coat evenly. Sprinkle toasted sesame seeds if desired.
  10. Remove meatballs from the oven and gently toss them in the orange ginger glaze until well coated.
  11. Serve warm meatballs on or alongside the fresh Asian slaw. Enjoy immediately or store meatballs and glaze separately from slaw for meal prep.
  12. For meal prep: Refrigerate glazed meatballs up to 4 days and slaw up to 3 days. Reheat meatballs gently and serve on fresh slaw.
Powerproteinplates Orange Ginger Glazed Pork Meatballs with Asian Slaw process and serving image
Powerproteinplates Orange Ginger Glazed Pork Meatballs with Asian Slaw process and serving image

Timing note

Searing in batches and baking cannot be represented reliably by the listed 15-minute cooking time. Follow the method and allow additional time as needed; no tested total is claimed.

Frequently Asked Questions

Can I prepare this ahead?
Follow the storage instructions and keep fresh garnishes or slaw separate.
Are nutrition claims verified?
No quantified protein or other nutrition claim has been validated for this recipe.
Can I substitute ingredients?
Ingredient changes can alter cooking time, moisture and allergens. Check labels and use the recipe’s doneness cues.

Storage

Cool Orange Ginger Glazed Pork Meatballs with Asian Slaw before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.

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