Kale & Sticky Pork-Ginger Meatballs Stir fry
Kale & Sticky Pork-Ginger Meatball Stir-Fry – a quick and flavour-packed weeknight dinner that’s guaranteed to become a favourite! These juicy pork meatballs are loaded with fresh ginger and garlic, then coated in a sweet, savoury, and sticky glaze that’s completely irresistible. Tossed with vibrant sautéed kale and served over steamed rice or noodles, this dish is the perfect balance of bold flavours and wholesome ingredients.
Not only is this easy meatball stir-fry ready in under 30 minutes, but it’s also incredibly versatile. Swap pork for chicken or vegan meat balls, add some chilli flakes for extra heat, or throw in your favourite stir-fry vegetables for even more goodness. The glossy sauce, made with soy sauce, honey, and a splash of vinegar, caramelises beautifully, making every bite packed with umami-rich flavour.
Why You’ll Love This Recipe
✔️ Quick & easy – A flavour-packed one-pan dinner that’s ready in 30 minutes or less.
✔️ Sweet, savoury & sticky – The perfect balance of ginger, garlic, soy sauce, and honey.
✔️ Healthy & satisfying – A protein-packed meal with nutritious kale and fresh ingredients.
✔️ Customisable – Swap pork for chicken or beef, add extra veggies or spice, or serve with rice or noodles.
If you love a fast, fuss-free, and insanely tasty stir-fry, this sticky ginger pork meatball recipe is a must-try. Let’s get cooking!
More Kale recipes? Then try my Mac & Cheese with Kale & Smokey Bacon, Baked Pumpkin, Chickpeas and Chorizo with Marinated Kale & Feta or one of my many others when you search for Kale on my site.
Recipe inspired by the lovely Marion Grasby.
Kale & Sticky Pork-Ginger Meatballs Stir fry
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- Meat balls
- 300 grams pork mince (you can also use pork sausages) 3 cm piece of fresh ginger, grated 2 cloves garlic, grated 2 tbsp (panko) breadcrumbs, more if needed
- 1 tbsp light soy sauce
- 2 tsp sesame oil
- Vegetables:
- 1 tbsp vegetable oil
- 1 onion, sliced into rings
- 2 -3 garlic cloves, thinly sliced.
- 500 g vegetables of choice, i.e. kale, bok choy, broccoli etc.
- The sauce:
- 1 tbsp Shaoxing rice wine
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- ½ cup cold water
- 1/5 stock cube (vegetable or chicken)
- 1 tbsp corn starch
- To serve:
- 1 cup dried basmati white (see instructions how I like to cook rice)
- 2-3 tsp toasted sesame seeds
- Chili oil
Instructions
Preheat oven to 190°C, combine all the sauce ingredients, set aside. Roughly chop your vegetables into bite size pieces.
Combine all the ingredients for the meatballs, adding more bread crumbs if the mixture is too wet. Roll into golf ball sized balls. Pour the sesame oil into an oven dish and heat in oven for 5 minutes. Add the meatballs and cook for 20 minutes, tossing the balls lightly half way through.
Cook the rice: bring a large pot of salted water to the boil and add 1 cup of basmati rice. Bring to a simmer and cook for 8 minutes. Drain out the water and let steam in the pan with the lid in while you finish the dish (minimum 8 minutes).
Heat the vegetable oil in a wok or frying pan and add the onion, stir fry on high heat until slightly charred, ± 3 minutes. Add the garlic and stir fry along for 30 seconds.
Add the vegetables and stir fry on high heat until starting to char, ± 2 minutes.
Stir the sauce so the corn flour loosens up and add it to the vegetables. Mix well and let simmer for 2-3 minutes to thicken.
Serve the meatballs with the vegetables , rice, a sprinkle of toasted sesame seeds and some chili oil.
