The Best Juicy Pork Meatballs (Ready in 25 Minutes!)

In a large bowl, combine the ground pork, 2 tbsp soy sauce, 1 tbsp cornstarch, grated ginger, minced garlic, chopped green onion, sesame oil, and white pepper.

Using your hands or a spatula, mix the ingredients until they are just combined. Do not overmix. Drizzle in the 2 tbsp of ice-cold water and mix gently again until the water is fully absorbed. This step helps make the meatballs extra tender.

Lightly wet your hands to prevent sticking and roll the mixture into 1.5-inch (about 4 cm) balls. You should get approximately 16-18 meatballs. Set them aside on a plate.

Heat the avocado oil in a large skillet or pan over medium-high heat. Once the oil is shimmering, carefully place the meatballs in the pan, leaving space between them. Sear for 2-3 minutes per side, until a deep golden-brown crust forms. You may need to do this in two batches to avoid crowding the pan. Transfer the seared meatballs to a clean plate.

Reduce the heat to medium. Pour the chicken broth into the same skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan (this is pure flavor!).

Whisk in the 2 tbsp soy sauce, honey, and rice vinegar. Bring the sauce to a gentle simmer. Add the cornstarch slurry (1/2 tsp cornstarch mixed with 1 tsp water) and whisk continuously until the sauce thickens slightly, about 30-60 seconds.

Return the seared meatballs to the pan. Gently toss them in the sauce to coat completely. Let them simmer in the sauce for 1-2 minutes, or until they are cooked through and the sauce is glossy. Serve immediately, garnished with toasted sesame seeds and more sliced green onions.