Red Meat Allergy Friendly Coconut Aminos Asian Pork Meatballs
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground pork
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 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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