Anti Inflammatory Coconut Aminos Asian Pork Meatballs

Total time40 min

Prep time20 min

Cook time20 min

Anti Inflammatory Coconut Aminos Asian Pork Meatballs

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Ingredients

4 servings

For the meatballs

1 lb ground pork
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Perdue Harvestland Ground Chicken - 16 Oz Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken
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Chef's tip
Ground 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).
2 tbsp coconut aminos
1 tbsp fresh ginger, finely grated
2 cloves garlic, minced
3 scallions, thinly sliced (white and light green parts for meatballs, dark green tops reserved for garnish)
1 tsp sesame oil
½ tsp ground ginger
¼ tsp white pepper
½ tsp salt
1 tbsp coconut oil

For the pan sauce

3 tbsp coconut aminos
½ cup chicken broth
1 tbsp apple cider vinegar
1 tsp fresh ginger, finely grated
1 tsp sesame oil
¼ tsp red pepper flakes (optional)

For serving

sliced scallion tops, reserved from above (optional)
1 tsp sesame seeds (optional)

Instructions

1
In a large mixing bowl, combine the ground pork, 2 tbsp coconut aminos, 1 tbsp grated fresh ginger, minced garlic, white and light green scallion slices, 1 tsp sesame oil, ground ginger, white pepper, and salt. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.
2
Roll the mixture into balls about 1.5 inches in diameter (roughly 18–20 meatballs), placing them on a rimmed baking sheet as you go.

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