Five Spice Pork Meatballs with Savory Oregon Blueberry Sauce

A festive appetizer for holidays, parties, and family gatherings.

Savory meets sweet in these Oregon-inspired Five-Spice Pork Meatballs glazed in a luscious blueberry sauce. The subtle warmth of Chinese Five-Spice and allspice complements the rich pork, while the tamari and rice wine vinegar lend a gentle umami balance to the sweet-tart blueberry reduction.

Originally created for the Oregon Blueberry Commission, this dish celebrates the versatility of blueberries beyond dessert, transforming them into a deeply flavorful sauce that pairs beautifully with the richness of pork. Whether served as elegant appetizers or as part of a main course, these meatballs are a delicious reminder that blueberries belong just as much in the savory world as the sweet.

These make-ahead meatballs are perfect for holiday parties, family dinners, or any time you want a show-stopping appetizer.

Five Spice Pork Meatballs with Savory Oregon Blueberry Sauce

Ingredients

Makes 20-22 Meatballs

For the Meatballs

• 1-pound ground pork (not pork sausage)

• 1 ½ teaspoon salt

• ½ teaspoon ground black pepper

• ½ teaspoon Five Spice Powder

• ¼ teaspoon ground all spice

• 2 cloves garlic, finely minced

• 1 tablespoon minced shallots

• ¼ cup finely chopped green onions

• ½ cup warm milk

• ½ cup panko bread crumbs

• 1 egg, whisked

For the Savory Blueberry Sauce

• 4 cups frozen blueberries

• ½ cup blueberry preserves

• 2 tablespoons tamari

• 1 tablespoon rice wine vinegar (seasoned)

• Cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon cold water)

Directions

Make the Blueberry Sauce:

1. Add the frozen blueberries to a medium saucepan over medium-low heat. Stir occasionally until the berries begin to soften and release their juices. Simmer gently until the mixture reduces and becomes syrupy, about 10–12 minutes.

   
   

2. Remove from heat and strain the mixture through a fine-mesh sieve, pressing to extract as much liquid as possible. You should have about 2½ cups of liquid. Discard the pulp.

   
   

3. Return the blueberry liquid to the saucepan. Stir in the blueberry preserves, tamari, and rice wine vinegar. Simmer over low heat for about 5 minutes, until the sauce coats the back of a spoon. (It will thicken slightly as it cools.)

   
   

4. For a thicker sauce, whisk in the cornstarch slurry while the sauce simmers. Stir for about 1 minute until thickened. Set aside to cool.

   
   

Make the Meatballs:

1. In a large bowl, combine the ground pork, salt, pepper, Five-Spice powder, allspice, garlic, shallot, and green onions. Mix gently until evenly distributed.

   
   

2. In a small bowl, combine the panko breadcrumbs with the warm milk. Once most of the liquid is absorbed, add it to the pork mixture along with the whisked eggs. Gently fold everything together until just combined—avoid overmixing.

   
   

3. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Using a tablespoon or small cookie scoop, form the meatballs and place them evenly on the sheets. You should get about 50–55 meatballs.

   
   

4. Bake for 12–15 minutes, or until golden on the bottom and cooked through (internal temperature 160°F).

   
   

5. Transfer the baked meatballs to the blueberry sauce and gently toss to coat. Serve warm with small forks or cocktail picks.

   
   

Serving Ideas:

• Serve as a cocktail appetizer or over jasmine rice for a full meal.

• Garnish with thinly sliced green onions or fresh cilantro for color and brightness.

• Pair with a crisp Oregon Pinot Gris or sparkling rosé.

To Make Ahead:

Cool the meatballs and sauce separately. Store each in covered containers in the refrigerator for up to 2 days. Before serving, gently reheat the sauce in a large saucepan, add the meatballs, and warm through over low heat.

Recipe Note:

Cooking for a crowd? This recipe doubles beautifully. Make the sauce in a large pot and bake the meatballs on multiple sheet pans. It’s a perfect make-ahead dish for parties or holiday dinners.