If there’s one thing I love making, it’s a recipe that works just as well for a quick weeknight dinner as it does for meal prep, and these easy sheet pan General Tso pork meatballs do exactly that! They’re packed with flavor, coated in that sweet and savory General Tso sauce, and so easy to make in a big batch. I love freezing extras so I can pull them out whenever we need a quick, delicious meal. They’re amazing served over lo mein noodles, perfect for meal prep lunches, and definitely a recipe I’d make again for postpartum freezer meals. Plus, my child loves them, too, which is always a win in my book! Whether you’re looking for an easy family dinner or a freezer-friendly recipe to make ahead, these General Tso pork meatballs are one you’ll want to keep on repeat.

I’ve made these using ground turkey before, but I like to diversify our family’s protein sources and ground pork was exceptional for this recipe! Full of key nutrients and a great addition to the weekly meal rotation, I mostly love that I can actually see each ingredient in every bite.

I love making these meatballs a little mini-sized because they cook quickly and are perfect for soaking up all that delicious sauce. You can bake the meatballs ahead of time, let them cool, and freeze them for an easy dinner whenever the craving strikes. I like to freeze the meatballs separately from the sauce so all you have to do is reheat them and make a fresh batch of sauce when you’re ready to eat. You can thaw the meatballs in the fridge overnight or reheat them straight from frozen in a 350°F oven until heated through, then toss them with the freshly made sauce. It’s such an easy way to have homemade General Tso’s pork meatballs ready to go on busy weeknights without starting from scratch!

These meatballs are perfect over rice, tossed with lo mein noodles. You could even serve them in a Bánh Mì-inspired bowl with pickled carrots, crunchy cucumbers, fresh herbs, and rice for a fun twist on the classic Vietnamese sandwich. However you enjoy them, let me know if you give this recipe a try!

Ingredients

For the Meatballs:

1 lb ground pork
⅓ cup panko breadcrumbs
1 large egg
1½ tbsp soy sauce
1 tbsp freshly grated ginger
1 tsp sesame oil
1 tsp white pepper
4 spring onions finely chopped

For the Sauce:

½ cup soy sauce
⅓ cup water
3 tbsp honey
2 tsp sesame oil
2 tsp Shaoxing cooking wine or rice vinegar
3 cloves garlic grated
1 tbsp freshly grated ginger
1 tsp white pepper
1 tbsp cornstarch
1 tbsp water

Instructions

Combine pork, panko, egg, soy sauce, ginger, sesame oil, white pepper, and spring onions. Mix just until combined. Roll into roughly 1½-inch meatballs.
Bake at 400°F for about 16–20 minutes, or until the centers reach 160°F. For extra browning, broil for the final 1–2 minutes.
Add soy sauce, water, honey, sesame oil, Shaoxing wine, garlic, ginger, and white pepper to a skillet. Bring to a gentle simmer for 2–3 minutes.
Stir together the cornstarch and water. Slowly whisk it into the simmering sauce and cook for another 1–2 minutes, until glossy and thick enough to coat a spoon.
Add the cooked pork meatballs to the skillet and toss until completely coated. Let them simmer in the sauce for another 2–3 minutes so they soak up all that delicious flavor. Serve warm over steamed rice or lo mein noodles, and finish with sliced spring onions, sesame seeds, and a sprinkle of red pepper flakes if you like a little extra heat.

Notes

Storage and Freezing

Refrigerator: Store leftover cooked meatballs and sauce in an airtight container in the refrigerator for up to 3–4 days.

Freezer: For easy meal prep, freeze the baked meatballs without the sauce. Let them cool, then arrange in a single layer on a baking sheet and freeze until solid, about 1–2 hours. Transfer to a freezer-safe bag or airtight container and freeze for up to 3 months for the best quality. Make the sauce fresh when you’re ready to serve!

Reheating: Thaw frozen meatballs overnight in the refrigerator, then reheat in a 350°F oven for about 10–15 minutes, or until heated through. You can also reheat them straight from frozen; simply allow extra time. Alternatively, warm them gently in a covered skillet with a splash of water. Prepare the sauce separately, then toss the hot meatballs in the sauce until coated and heated through to 165°F.

Serving ideas: These meatballs are delicious over steamed rice or tossed with lo mein noodles. For something fresh and crunchy, try a Bánh Mì-inspired bowl with pickled carrots, sliced cucumber, fresh cilantro, mint, and rice. Finish with sesame seeds, sliced spring onions, or extra chili flakes to make it your own!

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Sheet Pan General Tso’s Pork Meatballs