Red Meat Allergy Friendly Asian-Style Pork Meatballs with Ginger-Coconut Glaze
Total time45 min
Prep time20 min
Cook time25 min
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground pork
See allFoster Farms® Fresh & Natural Cage Free Ground Chicken Breast
Mary's Organic 93% Lean Ground Chicken, 16 oz
Nature's Promise All Natural Ground ChickenForce of Nature™ Ancestral Blend Ground Chicken
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Wegmans Organic Ground ChickenChef's tipGround chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 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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