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Asian Meatballs with Sweet-Spicy Dipping Sauce

Servings 10
Prep Time: 25
Cook Time: 16
Servings: 10
Prep Time: 25 mins
Cook Time: 16 mins


  • Meatballs
    • 12 ounces Just Bare Ground Pork
    • 3/4 cups very finely chopped napa cabbage
    • 1/4 teaspoon salt
    • 2 tablespoons very finely chopped green onion
    • 1 tablespoon grated fresh ginger
    • 4 teaspoons plain fine-dry breadcrumbs
    • 1 teaspoon oriental sesame seed oil
    • 1 teaspoon soy sauce
  • Dipping Sauce
    • 1/2 cup red plum jam
    • 5 teaspoons seasoned rice vinegar
    • 1/4 teaspoon Sriracha hot chili sauce
    • 1/4 teaspoon soy sauce

Nutrition Facts

About 10 servings per container

Serving size 1 meatball

Amount Per Serving
Calories 126
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 23mg 8%
Sodium 161mg 7%
Total Carbohydrate 12g 4%
Dietary Fiber less than 1g 0%
Protein 6g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Preheat oven to 375º F. Line a 15x10x1-inch baking pan with parchment paper; set aside.
  2. Mix cabbage and salt in large bowl; let stand for 5 minutes. Stir in onion, ginger, breadcrumbs, sesame seed oil, and soy sauce. Add pork; mix (do not overwork meat mixture). With damp hands, form mixture into 1-inch balls. Place on prepared baking pan.
  3. For sauce, combine jam, vinegar, chili sauce, and soy sauce. Remove 3 tablespoons sauce and use to lightly brush meatballs. Bake meatballs in oven for 14 to 18 minutes or until instant-read thermometer inserted near centers reads 160° F.
  4. If desired, warm remaining sauce. Transfer meatballs to warmed serving dish. Serve with sauce for dipping. Or toss meatballs with sauce and keep warm in a mini slow cooker.


To quickly make meatballs, use a 1-inch scoop to measure out meat; then form with hands.