Sticky Orange-Ginger Pork Meatballs with Roasted Broccoli

Why You’ll Love This Recipe

• Sticky, glossy orange-ginger glaze with savory soy and a hint of heat—balanced and family-friendly.
• Sheet-pan vegetables and oven-baked meatballs keep things tidy and efficient.
• Weeknight easy, dinner-party worthy: bright colors, great textures, and restaurant-style finish.
• Make-ahead friendly components and simple pantry staples.

Grocery List

• Produce: 1 large head broccoli, 3 medium carrots, 4 scallions, 1 large orange (or 2 medium), fresh ginger, garlic
• Dairy: 1 large egg
• Pantry: 1 lb ground pork, jasmine rice, panko breadcrumbs, soy sauce, honey, rice vinegar, cornstarch, toasted sesame oil, neutral oil, kosher salt, black pepper, red pepper flakes, sesame seeds

Full Ingredients

Rice

• 1.5 cups jasmine rice, rinsed
• 2.25 cups water
• Pinch kosher salt (about 1/4 tsp)

Roasted Vegetables

• 1 large head broccoli (about 1–1.25 lb / 450–565 g), cut into 1.5-inch florets
• 3 medium carrots, peeled into ribbons with a vegetable peeler
• 2 tbsp neutral oil (divided)
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Pork Meatballs

• 1 lb (450 g) ground pork
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 scallions, thinly sliced (whites and light greens; about 1/3 cup)
• 1 tbsp fresh ginger, finely grated
• 1 small garlic clove, finely grated
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tsp neutral oil (or nonstick spray) for the sheet pan

Sticky Orange-Ginger Sauce

• 3/4 cup freshly squeezed orange juice (from about 2 oranges)
• 1 tsp finely grated orange zest
• 3 tbsp soy sauce (divided: 2 tbsp for the sauce, 1 tbsp already in meatballs)
• 3 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, finely grated
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional for mild heat)
• 2 tsp cornstarch mixed with 2 tsp cold water (slurry)
• 1 tsp toasted sesame oil
• 1–2 tbsp water, as needed to thin

Garnish

• 2 tbsp sesame seeds, toasted
• 2 scallions, thinly sliced (green tops)
• Extra orange zest (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and start the rice

Preheat the oven to 425°F (220°C) and position racks in the upper- and lower-middle of the oven. In a medium saucepan, combine rinsed jasmine rice, water, and a pinch of salt. Bring to a boil, stir once, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and keep covered to steam for 10 minutes.

Step 2: Prep and roast the vegetables

Line a rimmed sheet pan with parchment. Toss broccoli florets with 1.5 tbsp neutral oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread in an even layer and roast on the lower rack for 15–18 minutes until tender and charry at the edges. After the first 8–10 minutes, add carrot ribbons tossed with 1 tsp oil, 1/4 tsp salt, and 1/4 tsp pepper to one side of the same pan. Roast the carrots for 6–8 minutes until just tender and slightly curled.

Step 3: Mix the meatballs

In a large bowl, combine ground pork, panko, egg, sliced scallion whites, 1 tbsp grated ginger, 1 grated garlic clove, 1 tbsp soy sauce, 1 tsp sesame oil, 3/4 tsp salt, and 1/4 tsp pepper. Use a fork or your hands to mix gently until just combined. Let the mixture rest for 5 minutes so the panko can hydrate.

Step 4: Shape and bake the meatballs

Line a second sheet pan with parchment and lightly oil it. With lightly oiled hands or a 1.5-tbsp scoop, form 18 meatballs (about 1.25 inches wide) and arrange them evenly. Bake on the upper rack for 12–14 minutes, or until lightly browned and the centers reach 160°F (71°C). If you want extra browning, broil for 1–2 minutes, watching closely.

Step 5: Toast the sesame seeds

While the meatballs bake, toast sesame seeds in a dry skillet over medium heat, stirring often, until golden and fragrant, 2–3 minutes. Transfer to a small bowl to prevent over-toasting.

Step 6: Make the sticky orange-ginger sauce

In a wide skillet, whisk together orange juice, orange zest, 2 tbsp soy sauce, honey, rice vinegar, 1 tbsp grated ginger, 2 minced garlic cloves, and red pepper flakes. Bring to a brisk simmer over medium-high heat. Whisk the cornstarch with cold water to make a slurry; drizzle it into the simmering sauce while whisking. Reduce heat to medium and cook 1–2 minutes until thick, glossy, and syrupy. Stir in the toasted sesame oil. If the sauce becomes too thick, whisk in 1–2 tbsp water to loosen.

Step 7: Glaze, plate, and serve

Transfer baked meatballs to the skillet and toss to coat. Simmer 2–3 minutes, turning occasionally, until the glaze clings and the meatballs look shiny and sticky. Fluff the rice with a fork. To serve, add a scoop of rice to each bowl, top with roasted broccoli and carrot ribbons, then add meatballs and spoon over extra sauce. Finish with toasted sesame seeds, scallion greens, and a pinch of fresh orange zest if you like.

Pro Tips

• Wet or lightly oil your hands to keep the meat mixture from sticking while rolling meatballs.
• Grate ginger and zest the orange with a microplane for ultra-fine texture that melts into the sauce.
• Roast the broccoli first, then add carrot ribbons later so they stay tender-crisp and don’t overcook.
• For the glossiest glaze, simmer just until the sauce coats the back of a spoon and clings to a spatula.
• No fresh orange juice? Use good-quality 100% orange juice and brighten with an extra pinch of zest.

Variations

• Lean swap: Use ground turkey or chicken; add 1 extra tbsp oil to the meat mixture for juiciness.
• Gluten-free: Use gluten-free panko and tamari instead of soy sauce.
• Make it spicier: Stir 1–2 tsp sriracha or 1 tbsp gochujang into the sauce.

Storage & Make-Ahead

Shape meatballs up to 24 hours ahead; cover and refrigerate. Cooked meatballs and sauce keep 3–4 days in an airtight container; reheat gently in a skillet with a splash of water until warmed through and sticky. Roasted vegetables keep 3 days; reheat in a hot oven or skillet for best texture. Cooked rice keeps 4 days or can be frozen up to 1 month; reheat with a splash of water, covered, in the microwave.

Nutrition (per serving)

Approx. 680 calories; 33 g fat; 66 g carbohydrates; 32 g protein; 4 g fiber; 18 g sugars; 980 mg sodium. Estimates will vary based on brands and portion sizes.