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Orange Flavored Pork Meatballs

These Orange-Flavored Pork Meatballs are easy to cook and perfect for the New Year's when our family traditionally enjoys round-shaped foods symbolizing prosperity to ring in the New Year. Even if you're not celebrating any special occasion, these sweet and savory pork meatballs are great to serve to the family or at a party for appetizers, sides or an entree with rice. This is an Asian In America recipe.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Keyword: Orange Flavored Pork Meatballs
Servings: 2 people
Calories: 510kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Large Skillet


  • 1/2 pound ground pork
  • 1 whole onion chopped
  • 1/2 teaspoon minced fresh ginger
  • 1 whole egg
  • 1/2 cup bread crumbs
  • 2 Tablespoons soy sauce
  • 1 Tablespoon Shaoxing rice wine
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper powder
  • 1/8 teaspoon sesame oil
  • 1/4 cup vegetable oil, divided, use 1 Tablespoon for orange glaze
  • 2 cloves garlic minced
  • 1/2 cup orange juice
  • 1 Tablespoon soy sauce for orange glaze
  • 1/3 cup ginger ale
  • 2 Tablespoons cornstarch
  • 1/4 cup water to disperse cornstarch


  • To prepare and cook meatballs: Mix together in a bowl the ground pork, ginger, onion, egg, breadcrumbs, soy sauce, salt, black pepper, rice wine and sesame oil. Blend well.
    Refrigerate for at least 15 minutes for easier handling.
  • Shape the ground pork mixture into 2-inch sized meatballs.
  • In a large skillet, over medium high heat, pour the vegetable oil. Pan fry the meatballs in batches. Turn them around for even cooking. This will take 8 to 10 minutes to cook. Drain meatballs on paper towels to remove excess oil.
  • To make the orange glaze: While meatballs are draining, mix together in a bowl: the orange juice, ginger ale, soy sauce.
  • Separately, in a small sauce pan, over medium heat, add a tablespoon of vegetable oil.
  • Saute the garlic. Then quickly add the orange juice-ginger ale mixture.
  • Pre-mix the slurry of cornstarch and cold water. When blended pour into the sauce pan and blend well with the orange juice mixture. This will boil in about five minutes, and sauce will have a gravy-like consistency. Lower heat to slow simmer.
  • Just before serving, pour the orange glaze over the pork meatballs. Serve warm.

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    Serving: 100grams | Calories: 510kcal | Carbohydrates: 40g | Protein: 26g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 84mg | Sodium: 2939mg | Potassium: 576mg | Fiber: 2g | Sugar: 11g | Vitamin A: 135IU | Vitamin C: 33mg | Calcium: 87mg | Iron: 3mg