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General Tso’s Pork Meatballs (Easy Freezer-Friendly Recipe)

hese baked General Tso’s pork meatballs are sweet, savory, and perfect for meal prep! Freeze the mini meatballs and make the sauce fresh for an easy weeknight dinner.
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Keyword: Chinese, easy weeknight meal, general tso's, meatballs, pork, sheetpan, takeout
Servings: 6

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!