Asian Glazed Instant Pot Meatballs

a bowl of meatballs with an orange glaze and sesame seeds

Asian Glazed Instant Pot Meatballs

These Instant Pot meatballs take less than 20 minutes to cook from start to finish & are glazed with a sweet and savory Asian style glaze.

Course Appetizer, Main Course

Cuisine American, Chinese

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 433kcal

Author Danielle Wolter

Ingredients

1 pound ground pork
2 garlic cloves minced
1 teaspoon grated ginger
1 tablespoon Shaoxing wine Chinese rice wine
2 teaspoons soy sauce
1 cup panko bread crumbs
1 teaspoon salt
½ teaspoon sesame oil
½ teaspoon black pepper
2 tablespoons chopped green onions
1 tablespoon coconut oil (substitute vegetable or avocado oil)
1 egg

Asian Glaze:

1 tablespoon oyster sauce
1 teaspoon Shaoxing wine
1 teaspoon soy sauce
1 teaspoon coconut sugar
1 tablespoon chili garlic sauce
½ cup chicken broth

Instructions

Combine all the meatball ingredients in a bowl and mix with your hands until combined. **Don't overmix or the meatballs could become tough - mix just enough that the ingredients are combined.
Roll the pork mixture into 1 inch balls and place them on a baking sheet (or any flat surface).
Heat the coconut oil in the Instant Pot on the normal sauté setting.
Add the meatballs (you'll need to cook in 2 batches) and brown on both sides (about 2 minutes per side). Remove and cook the next batch.
While the meatballs are cooking, combine the glaze ingredients in a bowl and whisk together.
When the meatballs are done browning, turn the Instant Pot off and add all the meatballs back into the pot with the sauce/glaze.
Cook on high pressure for 5 minutes. Turn the Instant Pot off and let the pressure release naturally for 10 minutes. Use the quick release to release any remaining pressure.
OPTIONAL: If you'd like a thicker sauce, turn the Instant Pot to the sauté setting. Mix 2 teaspoons of cornstarch with 2 teaspoon of water and slowly pour in the Instant Pot, stirring until the sauce is glassy and thickened.
Serve with steamed white rice, over noodles, or as an appetizer.

Video

Notes

Don't overmix the pork otherwise your meatballs will be tough. Mix just enough so all the ingredients are fully incorporated.
Brown the meatballs in at least 2 batches to avoid 1) overcrowding the pan and steaming instead of browning and, 2) overcrowding the pan making it difficult to get the meatballs out between batches.
Substitute ground beef, turkey or chicken for the pork if desired.
If you'd like a thicker sauce, turn the Instant Pot to the sauté setting. Mix 2 teaspoons of cornstarch with 2 teaspoon of water and slowly pour in the Instant Pot, stirring until the sauce is glossy and thickened.
Be sure to stir the pot gently when cooking in the glaze so the meatballs don't fall apart.

To Freeze Meatballs

These meatballs can be frozen before or after cooking. Either way, place them on a baking sheet directly in the freeze for about 3 hours, until they are frozen through. Store them in a freezer bag until ready to reheat or cook.

To cook from frozen, follow the same cooking instructions.

To reheat from frozen - use the microwave to heat them until they are warmed through. You can also reheat in a 350 degree oven for 5-10 minutes (until warmed through).

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