Pork Adobo Teri Meatballs Recipe

1. Soak breadcrumbs

Place panko breadcrumbs in a small bowl and pour in the milk. Let sit for 5 minutes until absorbed.

2. Combine meatball ingredients

In a large mixing bowl, add ground pork, soaked panko, beaten egg, minced garlic, sliced white/light-green parts of green onions, soy sauce (1 tbsp), oyster sauce, salt, and black pepper. Mix gently with your hands or a spoon until just combined; avoid overworking to keep meatballs tender.

3. Form meatballs

Using wet hands or a 1.5-tbs scoop, portion out and roll mixture into meatballs about 1 to 1.25 inches (roughly 20–24 meatballs from 1 lb). Place formed meatballs on a tray, cover, and chill in the refrigerator for 15 minutes to help them hold shape.

4. Pan-fry meatballs

Heat a large skillet over medium heat and add 2 tbs vegetable oil. When shimmering, add meatballs in a single layer without crowding. Cook 2–3 minutes per side, turning to brown evenly (they will not be fully cooked). Remove browned meatballs to a plate while you make the sauce.

5. Build the sauce

In the same skillet (wipe excess oil if desired, leaving fond), add the smashed garlic cloves and grated ginger. Sauté 30 seconds until fragrant over medium heat. Add soy sauce (3/4 cup), vinegar (1/4 cup), water (1/4 cup), brown sugar, honey, mirin (optional), bay leaf, and peppercorns. Stir to combine and bring to a gentle simmer.

6. Simmer with meatballs

Return the browned meatballs to the skillet, nestling them into the liquid. Reduce heat to low and cover partially. Simmer gently for 10 minutes until meatballs are cooked through (internal temp 160°F/71°C) and flavors meld.

7. Reduce and glaze

Remove meatballs to a plate with a slotted spoon, increase heat to medium-high and let the sauce boil to reduce for 3–4 minutes until slightly syrupy. Mix cornstarch with 1 tbs cold water to make a slurry, then whisk slurry into the simmering sauce. Cook 1 minute until glossy and thick enough to coat the back of a spoon. Return meatballs to the skillet and toss gently to coat in the glaze. Cook 1 minute more so meatballs absorb glaze.

8. Transfer glazed meatballs to a serving platter. Sprinkle toasted sesame seeds and sliced green onions over the top. Serve immediately with steamed rice and optional pickled cucumber or quick achar on the side to cut the richness.