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+ servings

Chia Seed Pork Meatballs with Spicy Ginger-Soy Glaze

Author - Serena Wolf
Prep Time: 30 minutes
Cook Time: 20 minutes
Yields: 20 meatballs


  • 1 pound ground pork
  • 3 cloves garlic minced
  • teaspoons fresh grated ginger
  • 1/3 cup minced yellow onion
  • ¼ cup fresh cilantro finely chopped
  • tablespoons low-sodium tamari
  • 2 tablespoons chia seeds

For the glaze:

  • ¼ cup low-sodium tamari
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon unseasoned rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon Sriracha sauce


  • Pre-heat your oven to 425 degrees. Line a baking sheet with a Silpat or parchment paper and set aside.
  • Place all the ingredients for the meatballs in a large bowl. Using your hands, mix all of the ingredients until well combined. (Kind of gross, but kind of fun.) Cover and refrigerate the pork mixture for 20 minutes to allow the chia seeds to work their gelling magic.
  • Use your hands to mold the pork mixture into 1-inch meatballs, and arrange them on the prepared baking sheet, making sure they aren’t touching. (You should have approximately 20 meatballs.) Transfer the meatballs to the oven and bake for 20 minutes until lightly browned and cooked through.
  • In a small bowl, whisk together all of the ingredients for the glaze. Pour the glaze into a large non-stick pan over medium heat. When hot, add the meatballs and toss to coat.
  • Serve meatballs warm over your stir-fried vegetables or noodles of your choice.