Red Meat Allergy Friendly Whole30 Thai Meatballs
Total time40 min
Prep time20 min
Cook time20 min
4.9(26)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ 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 stalks lemongrass, tender inner core only, finely minced
- 1 tbsp fresh ginger, finely grated
- 3 scallions, green tops only, thinly sliced
- 1 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tsp lime zest
- ½ tsp ground coriander
- ¼ tsp red pepper flakes
- ½ tsp salt
For the dipping sauce
- ¼ cup coconut aminos
- 2 tbsp fresh lime juice
- 1 tbsp fish sauce
- 1 tsp fresh ginger, finely grated
- 1 tsp sesame oil
- ¼ tsp red pepper flakes
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground pork, lemongrass, ginger, scallion greens, 1 tbsp coconut aminos, 1 tbsp fish sauce, lime zest, ground coriander, red pepper flakes, and salt. Mix with your hands until just combined — do not overwork the meat.
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