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Cambodian BBQ Meatballs
Cook Time
25 mins
Servings: 4
  • 1 pound ground pork 20% fat content
  • 1/2 cup onion minced
  • 2 cloves fresh garlic minced
  • 1 teaspoon fresh ginger minced
  • 1 tablespoon fresh basil leaves minced
  • 1 each egg
  • 1/4 cup fine bread crumbs
  • 2 teaspoons soy sauce
  • 1 teaspoon cambodian lemongrass curry seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 cup + 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon hot chili oil incluce some of the pepper flakes
  • 2 cloves fresh garlic minced
  • 1 1/2 teaspoons fresh ginger minced
  • 1/2 teaspoon cambodian lemongrass curry seasoning
Recipe Notes

For the meatballs: 

In a bowl add pork, onion, garlic, ginger basil, egg, bread crumb, soy sauce, lemongrass seasoning and salt. mix well to combine.

Grab about 2 tablespoon amount of meat at a time and roll into balls. Place meatballs onto sheet pan lined with parchment paper. You should end up with 12 equally sized meatballs.

Bake meatballs in a 400 degree F preheated oven for 20 minutes until cooked through and nicely browned. (do not overcook)

Remove meatballs from oven once done and set aside.

For the glaze:

In a small bowl combine soy sauce, hoisin, honey, vinegar, chili oil, garlic, ginger and lemongrass seasoning. On the stove, heat a skillet or wok over med-high heat. Pour in sauce ingredients and bring to bubbling. Toss in the cooked meatballs and cook in sauce stirring frequently until sauce thickens to a glaze. This happens pretty quickly, so don't step away from the stove.

Serve with coconut jasmine rice or steamed rice of you choice