AIP Friendly Asian-Style Pork Meatballs with Ginger-Coconut Glaze

Total time45 min

Prep time20 min

Cook time25 min

AIP Friendly Asian-Style Pork Meatballs with Ginger-Coconut Glaze

These savory pork meatballs hit every note you want from an Asian-inspired dish — tender, juicy, and coated in a glossy ginger-coconut glaze that smells absolutely incredible while it's bubbling on the stove. The glaze leans on coconut aminos instead of soy sauce, which means all that deep, slightly sweet umami flavor without any of the ingredients that don't work for an autoimmune protocol approach. Arrowroot starch does double duty here, binding the meatballs and thickening the glaze to a lacquered, restaurant-worthy finish. Fresh ginger shows up twice — once in the meatball mixture and again in the glaze — so every bite has that bright, warming kick that makes the whole dish feel alive. The oven does most of the heavy lifting, roasting 16 to 18 meatballs at 400°F until golden and cooked through while you whisk the glaze together in just a few minutes on the stovetop. A scatter of sliced scallion greens on top adds a pop of color and a little freshness right before serving. This one serves four and comes together with straightforward pantry staples, making it a genuinely satisfying weeknight dinner that doesn't feel like a compromise.

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Ingredients

4 servings

For the meatballs

1 lb ground pork
Private Selection Natural Duroc Ground Pork Kroger Ground Pork Open Nature Pork Ground Pork 80% Lean 20% Fat - 16 Oz 90% Lean Ground Pork Meyer 80% Lean 20% Fat Ground Pork, Gluten Free
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3 cloves garlic, minced
1 tbsp fresh ginger, finely grated
3 scallions, thinly sliced (white and light green parts for meatballs, dark green tops reserved for garnish)
½ tsp ground turmeric
¼ tsp ground ginger
2 tbsp arrowroot starch
½ tsp fine sea salt
1 tbsp coconut oil

For the glaze

⅓ cup coconut aminos
1 tbsp honey
Ingredient note
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
1 tsp apple cider vinegar
1 tsp fresh ginger, finely grated
¼ tsp ground turmeric
1 tsp arrowroot starch

For serving

scallion dark green tops, thinly sliced (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a large rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground pork, minced garlic, 1 tbsp grated fresh ginger, the white and light green scallion slices, turmeric, ground ginger, arrowroot starch, and salt. Mix with your hands until just combined — do not overwork the mixture.

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