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Overhead shot of glazed meatballs over napa cabbage and carrot ribbon sauté with chopsticks resting on the plate and sliced scallions scattered around

Chili Garlic Sesame Glazed Pork Meatballs with Napa Cabbage Sauté

These incredibly flavorful chili garlic sesame glazed pork meatballs are served over a napa cabbage and carrot sauté and they're an easy, low carb meal that comes together in about 30 minutes! 

Course Main, Pork
Cuisine Gluten Free, Low Carb
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 467 kcal
Author Molly | Spices in My DNA


For the glaze

  • 1 tablespoon freshly grated ginger
  • 1 clove garlic, minced
  • 1 tablespoon chili garlic sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons water
  • 2 teaspoons cornstarch
  • 1 tablespoon coconut sugar

For the meatballs

  • 1 pound ground pork
  • 2 scallions, thinly sliced
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • freshly cracked black pepper
  • 2 tablespoons olive oil

For the napa cabbage carrot sauté

  • 1 head napa cabbage, thinly sliced
  • 3 carrots, peeled into ribbons*
  • 2 scallions, thinly sliced, plus extra for garnish
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame seeds, plus extra for garnish
  • 2 tablespoons chopped cilantro


  1. Make the glaze. To a medium bowl, add the grated ginger, garlic, chili garlic sauce, soy sauce, sesame oil, rice wine vinegar, water, cornstarch, and coconut sugar and whisk until smooth. Set aside.

  2. To a medium mixing bowl, add the ground pork, scallions, soy sauce, garlic powder, onion powder, sesame oil, and a few cracks of black pepper. Mix with your hands until combined. Heat a large nonstick skillet over medium-high heat and add the olive oil. Sear the meatballs for 5-6 minutes per side or until cooked through. Once cooked through, pour in the glaze and cook for another 1-2 minutes, stirring frequently, until the glaze thickens up and has a shiny sheen to it.

  3. When the meatballs are almost done, heat another large skillet over medium-high heat and add the sesame oil. Once hot, add the cabbage and carrots and sauté for 2-3 minutes or until just barely wilted. During the last minute, stir in the rice wine vinegar, sesame seeds, and scallions. 

  4. Serve the meatballs over a bed of the cabbage carrot sauté and garnish with scallions, sesame seeds, and chopped cilantro. Serve immediately!

Recipe Notes

* To make carrot ribbons, you can use your vegetable peeler to create ribbons, or you can just thinly slice them! Already shredded carrots work here too!

Nutrition Facts
Chili Garlic Sesame Glazed Pork Meatballs with Napa Cabbage Sauté
Amount Per Serving (1 of 4 servings)
Calories 467 Calories from Fat 324
% Daily Value*
Fat 36g55%
Sodium 689mg30%
Carbohydrates 17g6%
Sugar 9g10%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.