Eggless Asian-Style Pork Meatballs with Ginger-Coconut Glaze
Total time45 min
Prep time20 min
Cook time25 min
4.8(16)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground pork
- 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
- 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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