Pescatarian Asian-Style Pork Meatballs with Ginger-Coconut Glaze

Total time45 min

Prep time20 min

Cook time25 min

Pescatarian Asian-Style Pork Meatballs with Ginger-Coconut Glaze

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Ingredients

4 servings

For the meatballs

1 lb ground pork
CHi Organic Plant-Based Ground Pork Original Hungry Planet Plant-Based Ground Pork, Vegan Omnipork Ground Plant-Based Prok-Style Ground
See all
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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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