In a container, mix together the lemongrass, ginger, garlic, red chili, lime zest, chopped cilantro, honey, and soy sauce into the pork.
Mix together throughly and then roll into little meatballs. I use an ice cream scoop to make the sizing consistent and easy. Set aside.
Instant Pot Method
To make the meatballs in an Instant Pot, add some oil into the IP while on sauté mode.
Place the meatballs into the IP and let it brown on one side before flipping it over.
Add in the liquid (1 cup chicken broth, 3 tbsp soy sauce, 3 tbsp honey, and lemon zest) into the IP.
Secure the lid on the IP, turn the valve to sealing, click manual (pressure), and set the IP for 10 minutes.
Once done, serve with your choice of sides. I choose carrots, rice, and peanuts. Use the liquid in the IP as a light sauce for the meatballs.
Oven Method
Heat the oven to 400 degrees
Spray down a pan with non-stick and place your meatballs onto the pan before popping it into the oven for 15-20 minutes.
Once done, serve with your choice of sides and mix together 3 tbsp of honey, 3 tbsp soy sauce, lime zest, and lime juice for the sauce.
Stove Top Method
On medium-high heat, drizzle lightly some oil onto the pan so the meatballs don't stick.
Add the meatballs into the pan and let it cook until they're golden and cooked through.
Once done, serve with your choice of sides and mix together 3 tbsp of honey, 3 tbsp soy sauce, lime zest, and lime juice for the sauce.
Video
Notes
calories are just for 4 servings of meatballs, the rice/quinoa/noodles add ons are not included.originally the ginger was 4-5 tbsp but a reader found it to be too strong. If in general, you find ginger to be overpowering, I suggest decreasing it to 3-4 tbsp but make sure the grated ginger is loosely packed in the measuring spoons.