VitaClay Sriracha Meatballs

December 14, 2018

VitaClay Sriracha Meatballs


  • 1 pound ground pork
  • 1 egg yolk whisked
  • 1/4 cup soy sauce
  • 1 heaping tablespoon ginger grated or finely minced (about 1-inch knob)
  • 2 cloves garlic pressed or finely minced
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup chopped green onion about 3 green onions
  • 1/4 cup fresh cilantro leaves minced
  • 1/2 cup panko bread crumbs
  • 3/4 cup Kroger Sriracha ketchup or 3/4 cup regular ketchup mixed with XX Sriracha sauce
  • 1/4 cup regular ketchup
  • 1/2 cup water
  • 1 10- ounce jar pepper jelly
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1 teaspoon sesame oil
  • Green onion and sesame seeds for garnish


  1. In a medium bowl, add the pork and drizzle with the egg yolk, soy sauce, ginger, garlic and ground pepper and gently mix together with your fingers. Add the green onion, cilantro leaves and panko bread crumbs and mix gently until incorporated. Refrigerate for 30 minutes.
  2. Line a baking sheet with aluminum foil or parchment paper and preheat the oven to 400 degrees F.
  3. Use a small scoop or spoon to form 1/2-inch balls and gently roll between your palms and place on the baking sheet. Bake for 10 minutes or until golden brown. The meatballs may not be cooked all the way through and will continue to cook in the slow cooker. Transfer to a slow cooker.
  4. For the sauce, in a medium size bowl or 4 cup measuring cup, mix the Sriracha ketchup with the regular ketchup, water, pepper jelly, soy sauce, brown sugar and sesame oil. Pour over the meatballs and cook on stew/fast for 1 hour, stirring half-way through.
  5. Garnish with chopped green onion and sesame seeds and serve.

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